Description
These protein-packed pancakes are made without any protein powder, relying on wholesome ingredients like cottage cheese and almond flour for a rich, fluffy texture and a solid dose of protein. The result is a stack of pancakes that are delicious, filling, and nutritious. Plus, they’re easy to make and freeze beautifully!
Ingredients
1 cup 4% cottage cheese
1 ½ cups Nature Eats Almond Flour
4 eggs (room temperature)
2 tablespoons olive oil
2 tablespoons coconut sugar (or regular sugar)
2 teaspoons baking powder
⅛ teaspoon salt
2 teaspoons Singing Dog Vanilla
Coconut oil (for cooking)
Instructions
- Combine all the ingredients in a blender and blend on high for about a minute, or until the mixture is smooth.
- Add 1 teaspoon of coconut oil to a large skillet and preheat over medium-low heat.
- Pour the batter into the skillet, creating pancakes of your preferred size.
- Cook the pancakes for 2 to 3 minutes, until the centers are bubbly and the pancakes are sturdy enough to flip.
- Flip the pancakes and cook for another 2 minutes, or until they are golden brown.
- Serve immediately with your favorite toppings, or store them for later.
Notes
- Sweetener Substitutes: Replace coconut sugar with maple syrup or honey for a different sweetness.
- Flavored Pancakes: Add cinnamon, nutmeg, or a dash of cocoa powder to the batter for extra flavor.
- Fruit Add-ins: Mix in fresh or frozen berries, banana slices, or chocolate chips into the batter for extra flavor and texture.
- Dairy-Free: Use dairy-free cottage cheese and a plant-based egg replacement to make these pancakes dairy-free.
- Prep Time: 5 minutes
- Cook Time: 10-15 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: American, Gluten-Free
Nutrition
- Serving Size: 1 pancake
- Calories: 130 kcal
- Sugar: 3 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 70 mg
