I have several pancake recipes that I rely on for different purposes, but this recipe fits into the great all-around category. Not only are they easy to make, these pancakes are tasty, protein-rich, and low calorie. What a great breakfast to make for the kids before sending them off to school!
The ingredients - old fashioned oats, cottage cheese, egg whites or Egg Beaters, vanilla extract, baking powder, cinnamon and salt.
Recipe adapted from My Kitchen Adventures
Protein Pancakes
1/2 cup old fashioned oats
1/2 cup low fat (2%) cottage cheese
1/2 cup Egg Beaters or 3 egg whites
1/2 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
Dash of salt
Water (Optional - a little water can be used to thin the batter if desired.)
Water (Optional - a little water can be used to thin the batter if desired.)
In a blender, combine oats, cottage cheese, egg whites, vanilla extract, baking powder, cinnamon, and salt. Process until batter is smooth; then let rest for 5 minutes (this will make the pancakes fluffier). Coat a large nonstick skillet with cooking spray and heat over medium/high heat. Pour batter into the heated skillet, cook until bubbles form on top and edges begin to look dry, then flip and cook other side. Repeat with remaining batter. Makes four 6-inch diameter pancakes with a calorie count of 280 for all 4 pancakes. Recipe can be doubled or tripled for more servings.
Cook the pancakes until they are golden brown on both sides.
Serve with butter, syrup, or any way you like them. My granddaughter Ginger likes fruit and whipped topping on hers!
Recipe adapted from My Kitchen Adventures
Protein Pancakes
1/2 cup old fashioned oats
1/2 cup low fat (2%) cottage cheese
1/2 cup Egg Beaters or 3 egg whites
1/2 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
Dash of salt
Water (Optional - a little water can be used to thin the batter if desired.)
Water (Optional - a little water can be used to thin the batter if desired.)
In a blender, combine oats, cottage cheese, egg whites, vanilla extract, baking powder, cinnamon, and salt. Process until batter is smooth; then let rest for 5 minutes (this will make the pancakes fluffier). Coat a large nonstick skillet with cooking spray and heat over medium/high heat. Pour batter into the heated skillet, cook until bubbles form on top and edges begin to look dry, then flip and cook other side. Repeat with remaining batter. Makes four 6-inch diameter pancakes with a calorie count of 280 for all 4 pancakes. Recipe can be doubled or tripled for more servings.
Cook the pancakes until they are golden brown on both sides.
Serve with butter, syrup, or any way you like them. My granddaughter Ginger likes fruit and whipped topping on hers!
This recipe was shared with:
Weekend Potluck
Miz Helen's Full Plate Thursday
Creative Juice Thursday
Cast Party Wednesday
Jam Hands Recipe Sharing Monday
Melt in Your Mouth Monday
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