High-Protein
Blender pancakes with 32g of protein and no powder — fluffy, not rubbery.
High-Protein
Blender pancakes with 32g of protein and no powder — fluffy, not rubbery.
What you need
1 cup (8 oz) full-fat cottage cheese · 4 large eggs · 1 cup rolled oats · 1 tbsp maple syrup, plus more to serve · 1 tsp vanilla extract · 1 tsp baking powder
Step 1
Blend the cottage cheese, eggs, oats, maple syrup, vanilla, baking powder, cinnamon, and salt for 30 seconds, until completely smooth.
Step 2
Rest the batter 5 minutes. The oats hydrate and thicken it from crepe-thin to proper pancake consistency.
Step 3
Warm a nonstick skillet over medium-low with a little butter. Too hot and the outside sets before the protein-heavy center cooks through.
Step 4
Pour 1/4-cup rounds and cook 3 minutes, until bubbles hold their shape at the edges, then flip and cook 2 minutes more.
Chef's tip
Egg-heavy batter browns long before the middle sets. Lower heat and an extra minute is the whole trick.
Full recipe
Ingredients, macros and step-by-step photos on FoodRecette.