Description
Delicious and protein-packed chocolate chip pancakes made with cottage cheese, rolled oats, and egg whites. These fluffy pancakes are blended for a smooth batter and cooked on a skillet, perfect for a nutritious breakfast or post-workout meal.
Ingredients
Scale
Main Ingredients
- 2 cups cottage cheese
- 2 1/2 cups rolled oats
- 2 cups egg whites
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ cup chocolate chips
Instructions
- Blend the ingredients: In a blender, combine the cottage cheese, rolled oats, egg whites, vanilla extract, and cinnamon. Blend until the mixture is smooth and forms a well-incorporated batter.
- Fold in chocolate chips: After blending, gently stir in the chocolate chips to keep them evenly distributed without breaking them up.
- Heat a skillet: Preheat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or a small amount of oil to prevent sticking.
- Cook the pancakes: Pour the batter onto the heated skillet, forming pancakes of your preferred size. Cook each pancake for 2-3 minutes on each side until they are golden brown and cooked through.
- Serve: Serve the pancakes warm with your favorite toppings such as fresh fruit, yogurt, honey, or syrup for extra flavor and sweetness.
Notes
- For fluffier pancakes, allow the batter to rest for 5 minutes before cooking.
- You can substitute chocolate chips with nuts or berries for variation.
- Use a spatula to gently flip the pancakes to avoid breaking them.
- Make sure your skillet is properly preheated for even cooking.
- These pancakes can be refrigerated for up to 2 days or frozen for longer storage.
