Name: Almond berry protein pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 3 large egg whites; 1/3 cup plain nonfat Greek yogurt; 1/2 cup 2% cottage cheese; 1/3 cup almond flour; 3/4 tsp baking powder; 1/4 tsp salt; 1/2 tsp vanilla extract; 8 olive oil cooking sprays; 3 oz fresh raspberries; 3/4 tsp maple syrup

Nutrition

Per serving

495 calories

Protein: 41g; 33% of calories
Carbs: 30g; 25% of calories
Fat: 22g; 42% of calories

Instructions

Prep 10 min · Cook 10 min

In a large bowl, whisk the egg whites, Greek yogurt, cottage cheese, and vanilla extract until well combined and the curds are mostly broken up. Whisk in the almond flour, baking powder, and salt. The batter should be thick enough to mound on a spoon. Let the batter rest for 5 minutes to thicken further.
Heat a 10-inch nonstick skillet over medium-low heat and coat with cooking spray. Spoon the batter into the skillet in three equal rounds. Cook for 4 minutes until bubbles form on the surface, the edges look dry, and bubbles stay open. Flip carefully and cook for 3 minutes more until the centers are springy. Done when set in the center, 160°F.
Remove the pancakes to a plate. Add half the raspberries and all the maple syrup to the same skillet. Cook for 1 minute while stirring until the berries soften slightly and release their juice. Pour the warm mixture over the pancakes and garnish with the remaining fresh raspberries.

Nutrition

Ingredients

Instructions

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