High Protein Blueberry Cream Pancakes
Another take on my high protein cottage cheese pancakes!
Gluten Free & Nut Free. Includes Dairy.
If you haven’t tried cottage cheese pancakes yet… this is your sign. They turn out super super fluffy and delicious, and if you are a pancake lover, I guarantee you’ll enjoy it.
High Protein Blueberry Cream Pancakes
(full recipe and grocery list below)
Ingredients:
pasture raised eggs
16oz. tub of low fat cottage cheese
quick cooking gluten free oats (this is the one I like)
0% greek yogurt (this is the one I like)
creamy peanut butter
vanilla extract
maple syrup
baking powder
frozen blueberries
Protein Count:
Total protein count in the recipe: 97G protein.
Makes for about 11-12 pancakes.
~8G protein per individual pancake.
Instructions:
Add the following ingredients into a blender:
- 2 cups cottage cheese (I use @goodculture) - 56G protein
- 4 pasture raised eggs (I use @vitalfarms) - 24G protein
- 1.25 cups oats (I use quick cooking) - 17G protein
- 1 tsp vanilla extract
- 3 tbsp maple syrup
- 1 tbsp baking powderGrease a skillet with olive oil spray and add batter (about 1/4 cup per serving), and then add some frozen blueberries to each pancake.
Cook each side on medium-low heat until golden-brown.
Make your high protein cream: combine 1/2 cup greek yogurt (11g protein) with 1 tsp peanut butter.
Add about 1/2-1 cup of frozen blueberries to a bowl. Microwave for 1-2 min (or until it defrosts and gets to this compote-like texture.
Stack 4 pancakes (~35G protein) with yogurt mix in between (11g protein). Top with defrosted blueberries and 1 tsp of maple syrup.
One stack of pancakes with the entire yogurt mix has 46g protein! I hope this recipe brings you joy and fuels your morning.
Let me know if you try it out or have any questions!
With love,
RECIPE VIDEO HERE:
