Ingredients
Scale
- 1½ cups all-purpose flour
- 2½ teaspoons baking powder
- ⅓ cup vanilla protein powder
- ½ cup cottage cheese
- 3 large egg whites
- 2 large egg yolks
- 1 cup whole milk
- 2 tablespoons maple syrup
- 2 tablespoons melted butter
- vegetable oil
Instructions
- In a large bowl, whisk together flour, baking powder, and protein powder. Create a well in the center.
- Pulse the cottage cheese in a mini food processor, adding a little milk if necessary for blending.
- Using a handheld mixer with the whip attachment, beat the egg whites until stiff peaks form, which can take 3 to 6 minutes.
- In the flour mixture's well, combine the blended cottage cheese, egg yolks, milk, maple syrup, and melted butter, stirring gently to mix without overmixing.
- Carefully fold in the whipped egg whites to the pancake batter.
- Heat a lightly oiled skillet over medium-low heat. Pour about 1/4 cup of batter per pancake into the skillet, cooking until bubbles form on the surface. Flip and cook until both sides are golden brown.
Notes
Ensure not to overmix the batter for fluffy pancakes.
You can customize the flavor by adding fruits or spices to the batter.
Use a non-stick skillet for best results.
Nutrition
- Serving Size: 1 pancake (approx)
- Calories: 210
- Sugar: 3g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 70mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.