Protein pancakes always hit the spot!! You know they’re my absolute fave because I think this is my 4th or 5th protein pancake recipe I’ve shared with you! They make for a great refuel after a morning workout because they are high in protein (25-30 grams), low in fat (around 8 grams) and contain clean carbs (30-40 grams) that will help preserve and build lean muscle.
I wanted these to taste more apple-y, so I may experiment with the recipe some, but they are perfectly yummy just like this:)
1/3 c. oat flours
1/2 c. cottage cheese
1/2 c. eggs (I use 1 whole egg + 2 egg whites)
1 organic apple, coarsely grated (skin-on is fine)
3/4 tsp. cinnamon
1/4 tsp. ground ginger
dash of nutmeg and ground cloves
1/4 tsp. baking soda
pinch of salt
OPTIONAL: 1/4 c. unsweetened almond milk
To serve: 1 Tbs. chopped walnuts, 1/2 Tbs. real maple syrup
1. Into a food processor, add the oat flour, spices, baking soda, and pinch of salt.
2. Preheat a skillet over medium heat. Lightly grease pan with coconut oil spray or a little melted butter.
3. Add the eggs/egg whites, cottage cheese, grated apples, and pulse until it’s combined. The batter will be very thick, so you may want to thin it out with a 1/4 c. of unsweetened almond milk and blend it again.
4. Pour batter into skillet, about 1/4 of batter per pancake, and cook until the edges set and little bubbles appear on top. Flip and cook for an additional minute, or until golden brown.
5. Serve with applesauce or a drizzle of maple syrup and a few chopped walnuts.