Name: Berry rice protein pancakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 4 large egg whites; 1/2 cup plain nonfat Greek yogurt; 1/2 cup 2% cottage cheese; 2 tbsp white rice, ground to a fine powder; 3/4 tsp baking powder; 1/4 tsp salt; 1/2 tsp vanilla extract; 8 olive oil cooking sprays; 3 oz fresh raspberries; 1 tbsp maple syrup

Instructions

Prep 15 min · Cook 15 min

Since you are avoiding gluten, use white rice instead of oats or cornmeal. Pulse the white rice in a blender or spice grinder for 2 minutes until it becomes a fine, powdery flour.
In a large bowl, whisk the egg whites, Greek yogurt, cottage cheese, and vanilla extract until well combined and the large curds are broken up. Whisk in the ground rice, baking powder, and salt. Let the batter rest for 10 minutes to allow the rice flour to hydrate and thicken.
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, about one quarter cup each. Cook for 4 minutes until bubbles form on the surface and the edges look set. Flip carefully and cook for 3 minutes more. Done when whites are set and centers are 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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