Make Ahead High Protein Pancakes
These pancakes can be made in large batches and are freezer friendly! Perfect for those busy weekday mornings.
Makes 60-2inch diameter pancakes
Per serving (6-2inch diameter pancakes provides: 210 calories, 11g fat, 21g carbs, 13g protein )
Ingredients:
1 cup cottage cheese
1 cup oats (rolled or instant steel cut)
4 large eggs
1 tbsp coconut oil or ghee
1 tsp vanilla extract
1 tsp baking soda
1 tsp baking powder
optional ground cinnamon
Instructions:
Step 1
In a blender, combine all ingredients together and puree until smooth.
Step 2
Heat a griddle or frying pan over medium heat. Grease with coconut oil and pour about 1 1/2 tbsp dollops of batter onto the griddle. Cook for 1 minute then, delicately flip the pancake over and continue cooking for another minute.
Notes:
Recipe can be doubled or tripled, and any leftovers can be stored in the fridge, and reheated the next morning.
Amanda Li is a Toronto-based Registered Dietitian, owner of Wellness Simplified, Professor at George Brown College and a foodie at heart. Upon completing a culinary arts diploma she knew she wanted to bring together her dietetic experience to create a nutrition coaching philosophy that is foodcentric and grounded in teaching individuals a basic life skill – nourishing their body, mind and soul. Her aim is to encourage, educate, and equip individuals with the hands-on food skills to make healthy eating the easier choice!