Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
High-Protein Cottage Cheese Pancakes
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- Level: Easy
- Total: 50 min
- Active: 50 min
- Yield: 18 pancakes (6 servings)
-
- Nutritional Analysis
- Per Serving
- Calories
- 401
- Total Fat
- 15 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 177 milligrams
- Sodium
- 576 milligrams
- Carbohydrates
- 46 grams
- Dietary Fiber
- 5 grams
- Sugar
- 19 grams
- Protein
- 21 grams
Ringing in at about 20 grams of protein per serving, these high-protein pancakes are packed with protein-rich cottage cheese, eggs and peanut butter powder. The batter also includes ripe bananas and chocolate chips, so the pancakes are just sweet enough to eat without extra maple syrup or other sweet toppings. Bonus: They freeze well so you can whip up a big batch for an easy-to-reheat quick breakfast.
- Level: Easy
- Total: 50 min
- Active: 50 min
- Yield: 18 pancakes (6 servings)
-
- Nutritional Analysis
- Per Serving
- Calories
- 401
- Total Fat
- 15 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 177 milligrams
- Sodium
- 576 milligrams
- Carbohydrates
- 46 grams
- Dietary Fiber
- 5 grams
- Sugar
- 19 grams
- Protein
- 21 grams
Ingredients
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Directions
- Grind the oats in a blender, stopping and shaking the carafe as needed for even grinding, until a mostly fine powder. Add the following ingredients in this order: eggs, cottage cheese, bananas, peanut butter powder, maple syrup, baking powder, cinnamon and vanilla. Puree, stopping and stirring as needed, until well blended, about 30 seconds total.
- Transfer the batter to a bowl and stir in the chocolate chips. Melt about 1 teaspoon of butter in a large nonstick skillet over medium heat and spread it around with a spatula. Ladle 1/4-cup mounds of batter spaced apart in the skillet. Spread the pancakes out with the back of a spoon if too thick. Cook until browned underneath, 3 to 4 minutes, then flip and brown the other side, 3 to 4 minutes. Repeat with the remaining batter and butter, wiping out the skillet with a paper towel after each batch.
- Storage: If meal prepping, freeze the pancakes in a single layer, then transfer them to a resealable plastic bag; store in the freezer for up to 2 months. Reheat individual pancakes in a microwave or toaster oven.
Cook’s Note
If making gluten-free pancakes, be sure to use certified gluten-free oats. Also, most brands of chocolate chips are gluten-free, but check the label just in case.
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