easy Protein pancakes

1 serving. Makes approx. 6 pancakes.

Ingredients:

1/2 cup 2% cottage cheese

1/2 cup rolled oats

1/2 cup egg whites

1 tsp. vanilla extract

1/2 tsp. cinnamon

Coconut oil (for pan)

1/2 cup blueberries (optional)

In a blender, combine cottage cheese, oats, egg whites, vanilla, and cinnamon. Blend until completely mixed. Pre-heat a griddle or saute pan over medium-high heat and add a small amount of coconut oil (or oil of choice). Pour about 1/4 cup batter in pan to make 6 pancakes, or until you have used all of the mix. If using blueberries, sprinkle over the tops of pancakes and let cook for a couple of minutes or until the edges begin to brown. Flip over and cook until done. If using blueberries, you may need to press down and flatten the pancakes to be sure they cook evenly.

Nutrition Facts per serving: (includes blueberries)

Calories: 281

Fat: 4.5 grams

Protein: 31.9 grams

Carbs: 29.7 grams

Note: The great thing about this recipe is that it can easily be doubled or tripled, because the ratios of cottage cheese, egg whites, and oats are even. I like to make a large batch and freeze the pancakes in a ziploc bag between layers of wax paper. I typically use 2 cups cottage cheese, 2 cups oats, 2 cups egg whites, and then add vanilla and cinnamon to taste. The pancakes easily re-heat in the microwave.

PRO TIP: I serve these pancakes with my favorite breakfast sausage from Costco, which brings my total protein count to 40 grams!