Egg White Protein Pancakes |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 3 |
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A high protein pancake made with egg whites and cottage cheese. This recipe is excellent for making in big batches and freezing. The pancakes reheat wonderfully in the toaster (for a crunchy outside) or in the microwave (for a softer outside). Ingredients:
1 cup oats |
1 cup low fat cottage cheese |
6 large egg whites |
1/4 teaspoon vanilla extract |
1/4 teaspoon cinnamon |
Directions:
1. Combine all ingredients in a food processor until completely combined.
2. Scoop onto preheated griddle or frying pan, on low to medium heat. It is important to cook these at a low to medium temperature to ensure the insides cook completely. Cook on one side until the top begins to set, then flip and cook for 2-3 more minutes.
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