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

Nutrition

Per serving

428 calories

Protein: 43g; 41% of calories
Carbs: 48g; 46% of calories
Fat: 6g; 12% 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 cornmeal, baking powder, and salt. Let the batter rest for 5 minutes to allow the cornmeal to hydrate and thicken the mixture.
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 and the edges look dry. Flip carefully and cook for 3 minutes more until the centers are springy and the whites are fully set. Done when set and springy, 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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