High Protein Cottage Cheese Pancakes

• portions: 2 servings
• temps actif: 5 minutes
• temps total: 15 minutes

Ingrédients

1 cup cottage cheese (see note 1)

¼ cup plain Greek yogurt (see note 1)

2 large eggs

2 teaspoons vanilla extract

2 tablespoons maple syrup

¾ cup all purpose flour (see note 2)

2 teaspoons baking powder

1½ teaspoons cinnamon

neutral oil (or unsalted butter) (for cooking, see note 3)

Instructions

Blend: Add 1 cup cottage cheese, ¼ cup plain Greek yogurt, 2 large eggs, 2 teaspoons vanilla extract, and 2 tablespoons maple syrup to a blender container. Blend until smooth.

Combine: In a medium bowl, mix ¾ cup all purpose flour, 2 teaspoons baking powder, and 1½ teaspoons cinnamon. Add the blended mixture to the dry ingredients and stir just until combined. Avoid over-mixing; batter will be thick, like cake batter.

Cook: Warm a large nonstick skillet over medium-low heat. Swirl a tiny bit of oil (or butter) in the skillet. Pour in ⅓ cup batter (for each pancake). Working in batches, cook until golden brown on the outside and cooked through the middle, about 2 minutes per side. (Be careful not to cook pancakes at too high a heat—because they'll brown too fast, before the inside cooks through). Serve hot, with maple syrup and/or other toppings, if desired (see note 4).

Nutrition

• Calories: 465 kcal
• Lipides Totaux: 11 g
• Lipides Saturés: 5 g
• Lipides Insaturés: 3 g
• Acides Gras Trans: 0.02 g
• Cholestérol: 208 mg
• Sodium: 940 mg
• Glucides Totaux: 59 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 19 g
• Protéines: 30 g