Cottage Cheese Pancakes

I love this version of pancakes so much that I don't think I'll be able to ever go back to the normal version. Not only that but it is packed with protein, with just around 14g of protein in every pancake (that's right, each one), it gives you a great boost to start your morning without already feeling like you have to work extra hard to burn it off. The measurements aren't exact, which is why I say around 14g each. Check the labels and do the math, then, make sure to give yourself a huge pat on the back because you haven't actually indulged much at all.

This recipe makes enough for both me and Kyle.

  • 3/4 Cup 1% Cottage Cheese
  • 3/4 Cup Dry Oats
  • Somewhere between 1/2-3/4 cup egg whites (more egg whites = more liquid texture so it depends on your personal preference of thick or thin pancakes)
  • Vanilla Extract 

Put all of the ingredients in your blender or processor and then make regular pancakes. The texture will be a little different when cooked, maybe not as fluffy as a regular pancake, but you know what? That's something I'm definitely willing to sacrifice for being able to eat a pancake breakfast with zero guilt.