All-Natural Protein Pancakes

1. 1

   1. Using a small food processor (a blender would work as well) puree the cottage cheese until smooth and shiny.

2. 2

   2. Pour in the egg whites and mix well.

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   3. In a separate bowl, combine the flax, flour, baking powder, cinnamon, and stevia (or sugar).

4. 4

   4. Pour the cottage cheese and egg mixture into the flour bowl and gently mix until just combined. It's important to use a delicate hand here. Over mixing will produce dense chewy pancakes.

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   5. I always use a plug-in skillet when making pancakes but a stove top pan should be fine. Preheat the skillet to 275 F.

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   6. Using heaping 1/4 cups, pour batter onto the well-greased skillet, leaving space between each one.

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   7. After 5 minutes (you should see bubbles forming in the pancake) flip and continue to cook another 5-7 minutes. Remove cooked cakes to a plate and finish cooking the rest of the batter.

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   8. I usually eat these with sugar-free syrup or topped with a nut butter and banana. Enjoy!

* Per serving · 4 servings · Values may vary.