High Protein Cottage Cheese Pancakes
Easy to modify with gluten-free all-purpose flour or rolled oats for an even healthier take on a breakfast favorite
Ingredients
- ½ cup cottage cheese I used light 2% cottage cheese
- ½ cup all purpose flour
- 1 tsp vanilla
- 3 tbsp Liquid egg whites Ok to use 2 eggs if you don't readily have egg whites
Instructions
- In a medium bowl mix together wet ingredients.
- Fold in flour and mix until flour is well-incorporated.
- Heat a skillet over medium-low heat and melt a pat of butter. Once the butter is melted, add a scoop of batter for the size pancake you want (I used 1/3 cup scoop).
- Watch carefully and as soon as the sides begin to set up and the middle bubbles, turn and cook until both sides are lightly golden brown.
- Serve with syrup, fruit or jam.