A wholesome and convenient breakfast option that combines the goodness of cottage cheese, oats, and protein powder. These pancakes are perfect for preparing in advance and enjoying throughout the week.
Blend the ingredients until you achieve a smooth and well-mixed batter. Pour the batter into a greased 9 x 13 sprayed glass dish and bake at 425° for 10-15 minutes. Once cooled, cut into 6 pieces and top with your favorite seasonal toppings!
These pancakes are perfect for preparing in advance, as they can be stored in the refrigerator and reheated for a quick and satisfying breakfast throughout the week. Enjoy the wholesome goodness and protein boost of these delicious pancakes!
INGREDIENTS
1 c cottage cheese
1 c oats
1 c egg whites
1/2 c vanilla protein powder
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1 tsp cinnamon
STEPS
Put all ingredients in a blender and blend until smooth. Pour into a greased 9 x 13 sprayed glass dish.
Bake at 425° for 10-15 min. Cut into six pieces, once cooled. I added berries after baking but you can do it before, or even chocolate chips for some healthy fat.
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Fun seasonal toppings: Berries, Apples or Pear (add these before baking to soften), Peaches
Notes: I usually add a low-sugar vanilla Greek yogurt to get me to 30g of protein and a drizzle of peanut butter, chopped nuts, or unsw coconut for healthy fats. Store in the fridge. Good for a week. Freezes well. Low-fat or full-fat cottage cheese both work here. There’s really not that big of a difference.
Meal Prep Protein Pancakes
Ingredients
- 1 c cottage cheese
- 1 c oats
- 1 c egg whites
- 1/2 c vanilla protein powder
- 1 tsp cinnamon
Steps
- Put all ingredients in a blender and blend until smooth. Pour into a greased 9 x 13 sprayed glass dish.
- Bake at 425° for 10-15 min. Cut into six pieces, once cooled. I added berries after baking but you can do it before or even chocolate chips for some healthy fat.
PROTEIN cottage cheese, powder, whites
FAT some in cottage cheese (needs more as a topping)
FIBER none
STARCH oats