High-Protein Pancake Bowls
These High-Protein Pancake Bowls are a nutritious and customizable breakfast option, packed with protein from cottage cheese and egg whites.
Ingredients
Pancake Batter
- 1 cup rolled oats
- 1 cup cottage cheese Can substitute with Greek yogurt.
- 4 pieces egg whites Can use whole eggs for a richer pancake.
- 1 piece banana Ripe for better sweetness.
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1 pinch salt
Toppings
- fresh fruit, nuts, maple syrup Customize with your favorite toppings.
Instructions
Preparation
- In a blender, combine rolled oats, cottage cheese, egg whites, banana, baking powder, vanilla extract, cinnamon, and salt. Blend until smooth.
- Preheat a non-stick skillet over medium heat.
Cooking
- Pour 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes on each side or until golden brown.
- Remove from heat and stack pancakes in a bowl.
Serving
- Top with your favorite toppings like fresh fruit or nuts.
- Serve immediately or store in meal prep containers for a quick breakfast option.
Notes
For fluffier pancakes, let the batter sit for a few minutes before cooking. Longer storage in the fridge for leftovers is up to 3 days, and in the freezer for up to a month with parchment paper between layers.