Protein Pancakes Without Protein Powder
These protein pancakes get their protein kick from cottage cheese, not protein powder. This keeps them light and fluffy rather than dense, and they taste just like classic pancakes!
Servings: 6
Calories: 280kcal
Ingredients
- 1 cup 4% cottage cheese
- 1 ½ cups Nature Eats Almond Flour
- 4 eggs room temperature
- 2 tablespoon olive oil
- 2 tablespoon coconut sugar or regular sugar
- 2 teaspoon baking powder
- ⅛ teaspoon salt
- 2 teaspoon Singing Dog Vanilla
- Coconut oil for cooking
Instructions
- Combine all the ingredients in a blender and blend on high for about a minute or until smooth.
- Add 1 teaspoon of coconut oil to a large skillet and preheat over medium-low heat.
- Pour batter into the skillet to create your preferred size pancakes. Cook for 2 to 3 minutes until the centers are bubbly and the pancakes are sturdy enough to flip. Then, flip the pancakes and cook for another 2 minutes until golden brown.
Video
Notes
Storage
- Refrigerate for up to 4 days in an airtight container.
- Wrap individual pancakes in plastic wrap and freeze them for up to 3 months in an airtight, freezer-safe container.
- To reheat, defrost overnight if frozen. Then, microwave them covered with a damp paper towel at 30-second intervals.
- 4% fat cottage cheese gives the pancakes the best flavor and texture.
- Flip the pancakes just once. Constant flipping interrupts the cooking process and makes it more likely that they'll fall apart.
- For best results, use an electric skillet or a heavy skillet for even heat distribution.
Nutrition
Calories: 280kcal | Carbohydrates: 8g | Protein: 14g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 115mg | Sodium: 342mg | Potassium: 79mg | Fiber: 3g | Sugar: 2g | Vitamin A: 207IU | Calcium: 183mg | Iron: 2mg
