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Protein Pancakes



– 1 cup Real California low-fat or 2% small curd cottage cheese – 6 large egg whites – 6 tablespoons almond flour or coconut flour – 1 scoop or 2 tablespoons vanilla-flavored whey protein powder – 1 teaspoon baking powder – 1 teaspoon ground cinnamon – 1 teaspoon vanilla extract – 1/2 cup Real California plain or vanilla low-fat yogurt – 1 cup raspberries, blueberries, blackberries, strawberries (hulled and quartered or sliced), or a combination
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These fluffy pancakes are simple and easy to make, plus they’re full of protein for a power breakfast or even a post-workout treat.

Prep Time: 15 minutes

Cook Time: 15 minutes

In a medium bowl using a hand mixer or in a blender, combine cottage cheese, egg whites, flour, protein powder, baking powder, cinnamon, and vanilla, and mix on low speed just until smooth.

Coat a nonstick griddle or large nonstick skillet with nonstick cooking spray and place it over medium heat. Working in batches, add 3 to 4 tablespoons batter per pancake to the griddle or skillet and cook until puffy and slightly set, 2 to 3 minutes. Turn and cook until golden brown, 2 to 3 minutes. Repeat with remaining batter, respraying the griddle or skillet as necessary.

Serve pancakes topped with yogurt and berries. Makes 8 to 10 pancakes.

Note: Instead of yogurt and berries, try serving the pancakes with butter, granola, syrup, or other favorite toppings.

Source: Jordan Mazur, MS, RD, Coordinator of Nutrition & Sports Dietitian for the San Francisco 49ers