Name: Fluffy spinach protein pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 7 large egg whites; 1 oz fresh baby spinach; 1/3 cup rolled oats; 1/2 cup 2% cottage cheese; 3/4 tsp baking powder; 1/2 tsp ground cinnamon; 1/2 tsp vanilla extract; 1/4 tsp salt; 16 olive oil cooking sprays

Nutrition

Per serving

433 calories

Protein: 45g; 42% of calories
Carbs: 39g; 37% of calories
Fat: 10g; 20% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 10 min

Combine the egg whites, baby spinach, rolled oats, cottage cheese, baking powder, cinnamon, vanilla, and salt in a blender. Blend on high until completely smooth and bright green. Let the batter sit in the blender for 5 minutes so the oats can absorb the liquid and thicken.
Heat a 12-inch nonstick skillet over medium heat and coat with part of the cooking spray. Pour about 1/4 cup of batter per pancake into the pan, making 2 to 3 pancakes at a time with space between them. Cook until bubbles form on the surface and the edges look dry, about 2 to 3 minutes. Flip carefully with a thin spatula and cook for 2 minutes more. Repeat with the remaining spray and batter to make about 8 pancakes total. Done when centers are firm, 165°F.
Stack the finished pancakes on a plate as they come off the skillet. Serve immediately while warm.

Nutrition

Ingredients

Instructions

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