Name: Cottage cheese pancakes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1 cup 2% cottage cheese; 5 large egg whites; 1/3 cup rolled oats; 1/2 tsp vanilla extract; 1 tsp ground cinnamon; 1/2 tsp baking powder; 1/4 tsp salt; 8 olive oil cooking sprays

Nutrition

Per serving

449 calories

Protein: 49g; 44% of calories
Carbs: 40g; 36% of calories
Fat: 10g; 20% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 10 min

In a blender, combine the cottage cheese, egg whites, oats, vanilla extract, cinnamon, baking powder, and salt. Blend for 30 seconds until completely smooth. Let the batter rest for 5 minutes to allow the oats to hydrate and thicken.
Coat a 12-inch nonstick skillet with cooking spray and set over medium heat. When hot, reduce heat to medium-low. Pour half the batter into two 4-inch circles. Cook for 4 to 5 minutes until the edges are dry and small bubbles appear. Flip and cook for 3 to 4 minutes more until the center is set. Done when set and golden, 160°F.
Move the first batch of pancakes to a plate. Coat the skillet with the remaining cooking spray and pour the rest of the batter into two more 4-inch circles. Cook for 4 to 5 minutes, flip, and cook for 3 to 4 minutes more until the pancakes are cooked through. Done when set and golden, 160°F.
Stack the four warm pancakes on a plate and serve immediately.

Nutrition

Ingredients

Instructions

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