Peanut Butter Protein Pancakes
These peanut butter protein pancakes are made with cottage cheese and peanut butter for a punch of protein and peanut butter flavor.
Servings: 4
Calories: 444kcal
Ingredients
- 1 cup rolled oats
- 1 cup cottage cheese
- 4 eggs
- 2 teaspoon vanilla extract
- 4 tablespoon maple syrup
- 1 teaspoon baking powder
- ½ cup creamy peanut butter
- 2 teaspoon coconut or olive oil
Instructions
- Combine all of the ingredients in a high-speed blender and blend for 90 seconds.
- Scrape down the sides of the blender and blend again for another 30 seconds.
- Add the oil to a large skillet and preheat over medium heat.
- Pour ¼ cup of batter for each pancake into the skillet, and cook them until the edges are golden and the tops are bubbly. Flip and cook until golden on both sides.
Notes
- Preheat the pan thoroughly for even cooking and the best texture.
- A high-speed blender is best, but you can use a regular blender.
- This recipe makes 12 to 14 pancakes - about enough for 4 people.
- Refrigerate these pancakes for up to 4 days in an airtight container.
- Freeze the pancakes for up to 3 months in an airtight, freezer-safe container.
- To reheat, defrost the pancakes if frozen, and microwave them at 1-minute intervals until hot.
Nutrition
Calories: 444kcal | Carbohydrates: 37g | Protein: 21g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 173mg | Sodium: 475mg | Potassium: 419mg | Fiber: 4g | Sugar: 17g | Vitamin A: 311IU | Calcium: 175mg | Iron: 2mg
