Easy Protein Boosted Pancakes
This blender batter can be whipped up in minutes and makes a wholesome and hearty breakfast treat!
- Prep time: 5 min
- Makes: about 12 Pancakes
- Cook time: 4 min
Nutritional Information
Per Serving (3 pancakes)
- Calories 280
- Fat 5 g
- Saturated Fat 1 g
- Cholesterol 4 mg
- Carbohydrates 43 g
- Fibre 6 g
- Sugars 4 g
- Protein 17 g
- Sodium 470 mg
- Potassium* 750 mg
Ingredients
- 2 cup / 500 ml
- large flake rolled oats
- 3/4 cup / 175 ml
- Naturegg Simply Egg Whites, well shaken
- 1/2 cup / 125 ml
- 2% cottage cheese
- 1/4 cup / 50 ml
- mashed banana or plain unsweetened applesauce
- 1/4 cup / 50 ml
- 2% milk
- 1 tbsp / 15 ml
- baking powder
- 1 1/2 tsp / 7 ml
- vanilla extract
- Pinch
- salt
- Fresh berries and maple syrup (to taste)
Directions
Combine oats, egg whites, cottage cheese, banana, milk, baking powder, vanilla and salt in a high-powered blender. Blend until smooth.
Drop batter by scant 1/4 cup (50 ml) portions onto a greased griddle or large nonstick skillet; cook until bubbles appear on one side, flip and cook until golden. Serve with berries and maple syrup to taste.
Tips
Pour the batter into a pitcher and mix in flavour additions such as frozen blueberries or raspberries, chopped fresh strawberries or mini chocolate chips by hand.
Use certified gluten-free oats for a gluten-free option.
If batter thickens upon standing, add a little extra milk and re-blend until pourable.
Naturegg Simply Egg Whites
Made from 100% pure egg whites. We mean simple.
Learn MoreTips: Whipping
When adding sugar to egg whites begin after the whites are foamy and then add 1 tablespoon at a time, beating as you slowly sprinkle the sugar in. Check to be sure that sugar is dissolved by rubbing a bit of beaten white between your thumb and forefinger. It should feel smooth.