All-Natural Protein Pancakes – a delicious recipe with Cheese, Liquid Egg Whites, Golden, Flour, Baking Powder, Cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
1. Using a small food processor (a blender would work as well) puree the cottage cheese until smooth and shiny.
2
2. Pour in the egg whites and mix well.
3
3. In a separate bowl, combine the flax, flour, baking powder, cinnamon, and stevia (or sugar).
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.
5
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.
6
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!
243
kcal
Calories
17
g
Fat
12
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup 1% Cottage Cheese, 6 Tablespoons Liquid Egg Whites (or Sub 2 Large Egg Whites For The 6 Tablespoons Of Liquid), 3 Tablespoons Golden Milled Flaxseed, 1/3 cups White Whole Wheat Flour, and more.
Yes, All-Natural Protein Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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