Power-Packed Pancakes: Cottage Cheese and Egg Protein Boost.
Looking to fuel your morning with a protein-rich breakfast that’s both delicious and satisfying? These cottage cheese and egg pancakes are the perfect solution!
By incorporating cottage cheese and eggs into the batter, these pancakes are not only fluffy and light but also packed with protein to keep you feeling full and energized throughout the day. The cottage cheese adds creaminess and a subtle tang .
Ingredients:– 1/2 cup cottage cheese (preferably low-fat)– 2 large egg– 1/4 cup almond flour (or whole wheat flour for a non-gluten-free option)– 1 tsp vanilla extract– 1/2 tsp baking powder
– A pinch of salt– 1/2 tsp cinnamon (optional for flavor)– 1 tbsp sweetener of choice (e.g., stevia, honey, or maple syrup)– Coconut oil or butter for cooking– Optional toppings: fresh berries, Greek yogurt, or sugar-free syrup
In a blender or food processor, combine the cottage cheese, eggs, almond flour, vanilla extract, baking powder, salt, cinnamon (if using), and sweetener. Blend until smooth. The cottage cheese will create a creamy batter, while the eggs provide extra protein and structure.
Place a non-stick skillet or griddle over medium heat and lightly grease it with coconut oil or butter. Allow the pan to heat up before cooking the pancakes.
Pour small portions of batter onto the skillet, cooking for 2-3 minutes on each side until golden brown. The pancakes will puff up a little due to the eggs and cottage cheese, creating a light yet hearty texture.
Serve your protein-packed pancakes with your favorite toppings like fresh berries, a dollop of Greek yogurt, or a drizzle of sugar-free syrup.