Protein Pancakes

"I found this recipe on totalhealthandfitness.biz These pancakes are moist on the inside and, in my opinion, taste pretty dang good! You can be creative and add vanilla, cinnamon, blueberries, wheat germ...whatever. My daughter loves these pancakes with 100% pure maple syrup. Tips: Do realize these pancakes take a little more time to cook than regular pancakes made with flour and leavening agents. Do not cook on higher heat than medium or they will be too brown."
 
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photo by brokenburner photo by brokenburner
photo by brokenburner
photo by FLKeysJen photo by FLKeysJen
Ready In:
6mins
Ingredients:
3
Serves:
2-4
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ingredients

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directions

  • Blend in a blender or use an immersion blender (I use my kitchen aid immersion blender). Pour on non-stick griddle pan over medium heat. Flip when small bubbles start to form.
  • NOTE: Do not use a whisk or hand held beater. The consistancy of the batter should be smooth, not lumpy.

Questions & Replies

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Reviews

  1. madamenordica
    I only made a half recipe and used 2 whole eggs instead of the egg whites. I also added a tsp of sugar (could've used stevia, will probably try it next time); 1/2 tsp vanilla & a dash of salt. These are the texture of french toast and just as tasty. I'll likely make it my go to pancake recipe as regular pancakes made with flour really bother my digestive system. So far these have not. Thanks so much!
     
  2. Aquamaryne
    These are great....but I would suggest some alterations: I had to add some vanilla (1 tsp), a tablespoon of granular stevia or other sweetener, a dash of salt, and a few dashes of cinnamon to give the flavor that your looking for in a pancake. My rating is for the basic texture. Cook slower so the inside firms up as the outside cooks, else they brown really fast and can get kind of burnt on the outside by the time the inside cooks.
     
  3. SuzyQ in Seattle
    I was looking for something my 1 year old could feed himself (finger food) that was high in protein. I came across these! I used 3 whole eggs as I was not concerned about fat and added vanilla, cinnamon, and thinly sliced bananas. The first batch was a little thick, but I added a bit of water to the second batch and they cooked much better - more like regular pancakes. Anyway, the 1 yr old and the 3.5 yr old scarfed them up. I like them, too! Oh, a bit of Truvia helps sweeten them a tad, too.
     
  4. MinouStars
    I loved the taste of these (added a splash of vanilla, and a shake of cinnamon) but the texture was gooey even after cooking for soo long I thought they would burn. I will try again because I did like the flavour (just not the texture) and I love all the protein in it. So next time I'll add a bit more oatmeal and a little less cottage cheese.
     
  5. brokenburner
    I am an avid cottage cheese hater, but I wanted to find a way to be able to stomach it... this recipe did that for me, and more! I halved the recipe and used a mini food processor -- I didn't think there was enough liquid in it to use a blender. I got four very decent-sized pancakes. I added some vanilla extract and Truvia to help mask the cottage cheese flavor. I was happy to discover that I LOVED these! I will definitely be making them again and playing around with add-ins. The only thing I didn't like about them was that they took too long to cook ... but I'm just very impatient. Thanks for posting!
     
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RECIPE SUBMITTED BY

I live Washington with my husband and children. I absolutely love food!! My culinary favorites are Giada, Alton Brown, Martha Stewart, and Mario Batali. I love Paula Deen too, but her recipes arn't so friendly to the figure!:) I love many of the Cooking Light recipes. For fun I like to go shopping, watch movies, eat out, dance, and shop some more!
 
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