I make a lot of pancakes and am constantly experimenting with ways to add more protein so that I am not starving an hour after eating. Lately cottage cheese has been one of my favorite secret weapons to boost the protein in my favorite pancake recipes. Don't worry, you can't taste it at all. It adds a creaminess and richness to the pancake plus lots of good, lean protein. Consider adding your favorite fruit, spices, or nuts to the basic batter to make things more exciting and top with fresh fruit, nut butter, butter, syrup, or a bit of chocolate syrup.
Low Carb Protein Pancakes
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- 4 U eggs
- 4 U egg whites
- 2 cups reduced fat cottage cheese
- 1/8 tsp. salt
- 1.5 tsp baking powder
- 2/3 cup coconut flour
- 2/3 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 tsp. cinnamon
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Add everything to a blender and pulse until just combined. Consider adding Stevia to taste for a sweeter pancake.
Spray a skillet/griddle over medium high heat with cooking spray. Add the batter and cook until bubbles begin to burst and edges firm up. Almost let the pancake become fully cooked to help make it easier to flip. Flip and cook for 2-3 minutes. Repeat until all pancakes are cooked.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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