There’s just something about pancakes that makes them the ultimate comfort food.
Maybe it’s because they remind us of being kids, or maybe it’s because they go so well with bacon (or meatless bacon) and eggs.
Whatever it is, they’re delicious smothered in syrup, covered in fruit, or even topped with peanut butter if that’s your thing.
But, unfortunately, pancakes aren’t always the healthiest option out there. Typically loaded with white flour, sugar, and tons of carbs, they’re usually something to avoided or eaten in only small quantities on a few special days of the year.
That’s where these four-ingredient protein pancakes come in. They taste just like the real thing, but are packed with protein, and will keep you satisfied and full for hours.
Plus, you can eat the entire stack for a mere 314 calories! And any leftovers you have are great frozen, too.
Here’s how to make protein pancakes:
- 1/2 cup oats
- 4 egg whites
- 1/2 cup low fat cottage cheese
- 1 tsp pure vanilla extract
Optional: Greek yogurt, fresh or frozen fruit, and maple syrup as toppings
Preheat a non-stick skillet over medium heat. In a single serving blender (a regular blender will also work), add egg whites, oats, cottage cheese, and vanilla extract. Blend.
Pour batter onto skillet in desired shapes. Flip pancakes when bubbles start to appear, or when they’re fully golden on one side.
Top with Greek yogurt, fruit and a little maple syrup (don’t go overboard!). And dig in!
Approximate nutritional information (without toppings):
Total calories: 314