Whole Grain High Protein Pancakes

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Nutritional Info

Servings Per Recipe: 16
Amount Per Serving
Calories: 76.0

Total Fat: 1.0 g
Cholesterol: 27.3 mg
Sodium: 273.7 mg
Total Carbs: 13.1 g
Dietary Fiber: 1.8 g
Protein: 5.0 g

View full nutritional breakdown of Whole Grain High Protein Pancakes calories by ingredient

Introduction

These are so easy to make. You can make the batter the night before and store it in your refrigerator (in the blender). The next morning, just pour and enjoy! These are so easy to make. You can make the batter the night before and store it in your refrigerator (in the blender). The next morning, just pour and enjoy!

Minutes to Prepare: 10

Minutes to Cook: 10

Number of Servings: 16

Ingredients

2 eggs plus 3 egg whites

1/2 C. fat free cottage cheese

1 carton light yogurt (can use flavored or vanilla)

1/2 t. salt

2 C. whole wheat flour

5 t. baking powder (can use less for thinner pancakes)

1/4 C. water (can add more if you want a thinner batter)

Directions

1/4 Cup Batter makes one serving. Mix all wet ingredients in a blender (or w/stick blender) until smooth and frothy. Add flour and baking powder (no need to pre-mix the dry ingredients). Use a quarter cup measuring cup to pour and spread batter onto hot skillet sprayed with cooking spray. Let sit until firm, then flip. Top with sugar free syrup (not included in calorie count). Two of these quarter cup pancakes plus a cup of skim milk makes a filling, whole grain, high protein breakfast. You can make these ahead of time and freeze, thaw in microwave in 30 second intervals.

Number of Servings: 16

Recipe submitted by SparkPeople user TGOOD71.