Protein Pancakes

1 cup instant whole oats (use almond flour for gluten free option)
1 cup 2% cottage cheese
3 egg whites
1 whole egg
1/3 cup vanilla whey protein powder(optional)
1 tsp pure vanilla extract
1 Tbsp cinnamon
1 tsp Stevia

Chef’s tip:
Double the recipe, if needed, for more cakes.
If you like your pancake batter thick, you can add more protein powder (a little at a time).
If you like the batter a little thinner, add milk or water by the tablespoon.

In a blender, placing the wet ingredients in first, blend all ingredients on a high speed until thoroughly mixed and it has reached a batter-like consistency.
On a pan sprayed with an organic coconut oil spray or coconut oil, cook on medium heat. If you’re using an electric skillet, set the temperature at 400°F. Pour batter onto heated surface, forming a circle. When little bubbles start to appear, flip the cake. Cook until both sides are golden brown.
Add your choice of sugar-free syrup (sweetened with Stevia or Xylitol), flax seed peanut butter – or use the all-natural sugar-free syrup recipe in this cookbook (see recipe on p. 31).


Serving Size: Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user CRAEDECKER.