My daughter is very healthy minded and used to make all kinds of different things with protein powder. Pudding, pancakes, you name it. I picked this up from her, researched other recipes and finally settled on a recipe that works.
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| I use Beverly International's Ultimate Muscle Protein (in vanilla) |
I find it's easiest to mix the ingredients in the blender. Although a food processor works too. (Too much mess for me though.)
Then scoop the batter on to your griddle or frying pan. I know, typically when I am cooking pancakes, and the little bubbles start to appear on the pancake tops, and then burst, it is time to flip the pancakes. These pancakes will not do that. So keep a close eye on them, or you might burn them--as I did my second batch!
Protein Pancakes
Makes total of 4 pancakes, 2 servings of 2 Pancakes each
WW P+: 3.75 per serving
3/4 C. Oatmeal, dry (I use old-Fashioned)
1/2 C. low-fat cottage cheese
1 scoop protein powder**
2 egg whites
5 TBSP 1% milk (or almond milk)
1 tsp cinnamon
1 tsp vanilla
1 tsp sweetener (or sugar)
Place the dry oatmeal in the blender and blend until fine. Add protein powder and cottage cheese. Add egg white and spices. Then add 3 TBSP of milk, and blend to check consistency. Add 2-3 more TBSP of milk to reach desired consistency. (Thin enough to scoop out, but not so thin it runs down the sides of your griddle).
Scoop the batter onto a hot griddle or pan. I used a 1/4 cup measuring cup, and spread out the mixture a little to thin it out. Cook until first side is complete and flip. Cook until done.
Notes on Points value: **My protein powder is 2 PT+ for one scoop.
Use almond milk instead of 1% and save 1/2 PT+ per serving.
Have an awesome week!
Liane
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