Breakfasts: Pancakes, Crepes, Wraps: Protein Pancakes

These cottage cheese-filled pancakes are easy to make and good to eat!

Author: Leann, member
Date: March 04, 2013

Suggestions: Note: The texture is different from traditional pancakes in that they are not as light and fluffy.

Time-saving tip: Can make extra batter, refrigerate for 2 to 3 days for use in future meals.

Serves: 2 person(s)
Yield: 2 x 4-pancake servings (about 8 pancakes)

Preparation Time: 5 mins
Cooking Time: 5 mins


    1 cup rolled oats, dry
    1 cup fat-free cottage cheese
    8 egg whites *
    1 tsp cinnamon **


    Put all ingredients in a food processor and blend until fully blended.

    Pour 1/4-cup pancakes onto a heated grill which has been lightly sprayed with cooking spray. Cook 2 to 3 minutes per side, until brown enough for your taste.


    * To spare the egg yolks, replace egg whites with equivalent amount of Egg Beaters.

    ** Other suggestions for flavorings and fresh fruit toppings:
    1) lightly-microwaved sliced apples with a dash of cinnamon (along with the cinnamon in the pancake mix)
    2) for sliced bananas, can add a little banana flavoring in pancake mix
    3) for other sliced fresh fruits, replace pancake cinnamon with vanilla

    Serving suggestions are not included in the nutritional analysis.

Nutritional Information
(Per Serving)

Calories:294 cals
Kilojoules:1,226 kJ
Fat:3.1 g
Carbohydrates:30.2 g
Protein:34.0 g
Cholesterol:5.0 mg
Sodium:229 mg
Saturated Fat:0.7 g
Fiber:4.6 g
Calcium:47.0 mg
Total Sugars:3.3 g

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