Pancake proteici con cottage cheese

Ingredienti

• 1 cup Cottage Cheese (low-fat)
• 2 large Eggs
• 1 cup Old-Fashioned Rolled Oats
• 1/4 teaspoon Cinnamon
• 2 teaspoons Baking powder
• 2 tablespoons Vanilla Protein Powder (not packed, swept)
• 1-2 tablespoons Granulated Sweetener (like allulose or erythritol, adjust regarding taste)
• 1-2 tablespoons Almond Milk

Preparazione

1. 1

   In a high-speed blender, add all the ingredients: cottage cheese, large eggs, old-fashioned oats, cinnamon, baking powder, vanilla protein powder, and sweetener.

2. 2

   Blend on medium-high speed and use the tamper tool of your blender to push the batter next to the blade. You may need to stop the blender to scrape down the sides of the jug with a silicone spatula and bring all ingredients together.

3. 3

   Blend until thick, and well combined - it does look grainy, wet, not dry. If dry, you can blend in an extra egg white, or 1-2 tablespoon almond milk, but you shouldn't have to.

4. 4

   Warm a pancake griddle over medium-high heat with avocado oil.

5. 5

   Scoop 1/3 cup of batter per pancake, forming a thick dollop that won't spread. Oil or lightly wet your fingers with water and pat/press to spread and flatten the batter.

6. 6

   Cook for 1-2 minutes until the sides dry, and it's easy to flip.

7. 7

   Flip and cook for 2-3 minutes until the center is not wet and set. They will puff when warm and deflate as you serve, and that's normal.

8. 8

   --- Serving ---

9. 9

   Serve with maple syrup or sugar-free pancake syrup, berries, and a dollop of Greek Yogurt for a boost of extra protein.

10. 10

    --- Storage ---

11. 11

    Store in the fridge in an airtight container or zip-lock bags for up to 3 days or freeze for up to 1 month. Thaw in the fridge the day before serving.