Raspberry Cottage Cheese Protein Pancakes
January 2018
Ingredients
- 1 cup whole fresh raspberries
- 1-1/2 cups small curd lowfat cottage cheese
- 2 cups old fashioned rolled oats
- 2 large eggs
- 3 Tbs. granulated sugar
- 1 tsp. ground cinnamon
- 1 tsp. vanilla extract
- 3/4 cup milk
- powdered sugar honey, additional raspberries (optional)
Instructions
- In a small bowl, slightly mash raspberries with a fork. Preheat a large skillet or griddle to medium heat (275 degrees). In a large bowl combine cottage cheese, oats, eggs, sugar, cinnamon and vanilla, and mix to combine.
- Transfer mixture to a blender along with 3/4 cup milk, blend until smooth. Gently stir in mashed raspberries. Lightly grease preheated skillet. Pour 1/3 cup of the pancake batter into the skillet. Allow to cook for 2-3 minutes until bubbles begin to form around the edges. Flip and allow to cook 1-2 more minutes until cooked through. Repeat with remaining batter.
- Top with additional berries, powdered sugar, and honey, if desired. Tip: Puree can be made in advance, covered and refrigerated up to two days.
Nutrition
Serving: 4gSodium: 22mgCalcium: 85mgVitamin A: 74IUSugar: 12gFiber: 5gPotassium: 207mgCholesterol: 5mgCalories: 223kcalSaturated Fat: 1gFat: 4gProtein: 7gCarbohydrates: 40gIron: 2mg
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