I say all natural b/c I’ve noticed that most high protein pancakes tend to have a protein supplement like whey in it. I am absolutely not a hater of protein supplements BUT they can be difficult to digest, are pricey, and quite honestly I don’t like the idea of feeding it to my kids. So instead of adding protein through a supplement, I upped the protein through cottage cheese and egg whites. This recipe is incredibly easy and is made of pretty basic ingredients.
Blended cottage cheese and egg whites are the main ingredients and source of protein while whole wheat flour and flax provide structure and fiber in this light, fluffy and moist pancake. 88 calories and 8 grams of protein per pancake….and they are seriously sooooo good.
Both my kids gobble them up without question (as I secretly do a small victory dance) and the leftovers make the BEST post-workout snack. I usually double the recipe and eat the leftovers throughout the week. A couple of these babies with some peanut butter or almond butter and sliced banana will totally refuel you post workout (or even as a little pancake sandwich lunch on the go….am I the only one who makes pancake sandwiches? …yes?….no?…..they’re awesome!!) and they’re so sustaining, you’ll find yourself less tempted to snack later on. Definitely a win in my book.
All Natural Protein Pancake
- 1 cup 1% cottage cheese
- 6 tablespoons egg whites (appx 2 large egg whites)
- 3 tablespoon golden milled flaxseed
- 1/3 cup white whole wheat flour
- 1/2 tablespoon baking powder
- 1/2 teaspoon cinnamon
- 2 small packets stevia (or 4 teaspoons sugar)
Using a small food processor (a blender would work as well) puree the cottage cheese until smooth and shiny.
Pour in the egg whites and mix well.
In a separate bowl, combine the flax, flour, baking powder, cinnamon, and stevia ( or sugar)
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 with produce dense chewy pancakes.
I always use a plug-in skillet when making pancakes but a stove top pan should be fine. Preheat the skillet to 275.
Using heaping 1/4 cups, pour onto well greased skillet.
After 5 minutes (you should see bubbles forming in the pancake) flip and continue to cook another 5-7 minutes.
I usually eat these with sugar free syrup or topped with a nut butter and banana. Enjoy!
1 pancake = 88 calories, 8 grams protein