This PROTEIN packed recipe is one of our family favorites, and one of my favorites to include in my kiddos meal since they are picky with their proteins. This recipe will make 12 pancakes. Throw 1 tbsp. melted nut butter and 1/2 cup berries and call it a meal or eat 1 pancake with 1 tbsp. nut butter for a snack!
2 cups gluten-free rolled oats (you can use non-gluten free, as well)
12 large egg whites or 6 whole eggs
2 cups low fat cottage cheese
1 tsp cinnamon
¼ cup water
Heat a skillet to medium high heat and spray with nonstick cooking spray.
Add all ingredients to a food processor or blender and blend until mixed thoroughly.
Scoop 1/4 cup of the batter onto the skillet to form a pancake.
Cook until small bubbles begin to appear then using a spatula flip and cook another 2-3 minutes.
Remove promptly from the skillet and place on a cooling rack while you repeat the process for remaining batter.
Store in the refrigerator up to a week or freeze up to a month.
Freeze them-*Freeze pancakes up to 1 month or keep in the refrigerator up to 1 week.*
Nutritional InformationCalories: 71
Protein: 7.5 grams
Fats: .8 grams
Carbs: 7.9 grams
Sugar: 1.4 grams