Protein Pancakes with Yogurt & Berries
These cottage cheese-and-oat pancakes are fluffy and delicious with added protein, not from powders but from cheese. Topping with a little Greek yogurt and berries adds more protein and fibre to help manage your blood sugar response.
Ingredients
- ½ cup (125 mL) large-flake oats (old-fashioned)
- ½ cup (125 mL) 1% cottage cheese
- 2 Tbsp (30 mL) low-fat milk
- 2 eggs
- 1 Tbsp (15 mL) ground flax seed
- 1 tsp (5 mL) baking powder
- ½ tsp (2.5 mL) vanilla
- 1 cup (250 mL) 0% plain Greek yogurt
- 2 tsp (10 mL) maple syrup (optional)
- 1 cup (250 mL) frozen blueberries or raspberries, thawed
Instructions
Place oats, cottage cheese, milk, eggs, ground flax, baking powder and vanilla in a blender or food processor. Process until well-combined and smooth, about 30 seconds.
Heat a large nonstick frying pan over medium heat. Working in batches of two pancakes at a time, add ⅓ cup (80 mL) batter for each pancake, spacing them evenly apart. Cook until pancakes are set around the edges and golden on the bottom, about 2 minutes. Gently flip the pancakes with a spatula and cook on the second side for another 1 to 2 minutes. Transfer to a plate and repeat for the second set of two pancakes. Recipe makes four 5-inch round pancakes.
Mix maple syrup, if using, into yogurt. Place two pancakes on each plate and top with ½ cup (125 mL) yogurt and ½ cup (125 mL) berries each.
Tips
- Make them savoury: The oats and cottage cheese make these pancakes creamy and on the savoury side. Try topping them with a fried egg and some leafy greens, or nut or seed butter and sliced tomatoes instead of yogurt and berries.
- Double it: This recipe can be doubled to make 8 pancakes.
| Amount | % Daily Value | ||
|---|---|---|---|
| Calories 350 | |||
| Fat 9 g | 12 % | ||
| Saturated Fat 2.5 g + Trans Fat 0 g | 13 % | ||
| Cholesterol 195 mg | |||
| Sodium 500 mg | 22 % | ||
| Carbohydrate 35 g | |||
| Fibre 6 g | 21 % | ||
| Sugars 12 g | 12 % | ||
| Protein 31 g | |||