Yummy High-Protein Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/3 cup all-purpose flour1/2 cup old-fashioned oatmeal1/2 scoop (1/2 serving) protein powder2 packets Splenda (sucralose)1/2 tsp baking soda1 cup cottage cheese1/2 cup milk1 egg1 egg white1/2 tsp vanilla extract
Get out a large bowl and a food processor.
Preheat skillet on medium heat, until water skitters over the surface.
Put dry ingredients in the processor and process until the oatmeal is like coarse cornmeal. Dump processed dry ingredients into the bowl.
Put wet ingredients in food processor, and process until smooth.
Dump wet ingredients into dry ingredients and mix until combined. Fold in any "extras" (like fresh blueberries or mashed banana) at this point.
Spray the skillet with nonstick spray.
Scoop by 1/4 cup measures onto the skillet, smoothing gently if necessary with the bottom of the cup measure. Cook on one side until edges are set and bottom is brown. Flip once and cook until brown.
Notes: (1) Leave plenty of space between pancakes! They expand quite a bit when cooking. (2) These must be brown, not just light beige, or they won't be cooked through!
Serve with fruit sauce. My favorite is fresh or frozen blueberries, cooked in the microwave at 50% power until they make a syrup (2-3 minutes).
Makes about twelve 4-inch pancakes. Nutritional info assumes 3 pancakes per serving.
Number of Servings: 4
Recipe submitted by SparkPeople user ANNIEC123.
Preheat skillet on medium heat, until water skitters over the surface.
Put dry ingredients in the processor and process until the oatmeal is like coarse cornmeal. Dump processed dry ingredients into the bowl.
Put wet ingredients in food processor, and process until smooth.
Dump wet ingredients into dry ingredients and mix until combined. Fold in any "extras" (like fresh blueberries or mashed banana) at this point.
Spray the skillet with nonstick spray.
Scoop by 1/4 cup measures onto the skillet, smoothing gently if necessary with the bottom of the cup measure. Cook on one side until edges are set and bottom is brown. Flip once and cook until brown.
Notes: (1) Leave plenty of space between pancakes! They expand quite a bit when cooking. (2) These must be brown, not just light beige, or they won't be cooked through!
Serve with fruit sauce. My favorite is fresh or frozen blueberries, cooked in the microwave at 50% power until they make a syrup (2-3 minutes).
Makes about twelve 4-inch pancakes. Nutritional info assumes 3 pancakes per serving.
Number of Servings: 4
Recipe submitted by SparkPeople user ANNIEC123.
Nutritional Info Amount Per Serving
- Calories: 161.2
- Total Fat: 2.6 g
- Cholesterol: 62.5 mg
- Sodium: 250.5 mg
- Total Carbs: 17.3 g
- Dietary Fiber: 2.2 g
- Protein: 17.0 g
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