Make Ahead High Protein Pancakes

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By Amanda Li, RD 

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!

 

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