Pancakes are not known for their awesome contribution to your daily protein goal—well, that’s all about to change. Give these cottage cheese pancakes and blueberry pancake recipes a try. Top with the fruit topping recipe in this month’s newsletter, sugar-free syrup or no-added-sugar preserves.
Cottage Cheese Pancakes
¼ cup oats pulsed in the blender to make “oat flour”
2 heaping tablespoons pancake mix
2 egg whites
½ cup nonfat cottage cheese
3 tablespoons nonfat milk or more if necessary
½ teaspoon vanilla
Blend all ingredients until smooth. Add more milk if necessary.
Lightly coat and large nonstick skillet with nonstick cooking spray and pre-heat on medium. Once the pan has heated, pour batter into the pan to make 4 pancakes. Cook until the batter begins to look set and the bottom sides are golden brown. Flip and continue to cook on the second side. Makes 2 servings.
Nutrition information per serving: 163 calories, 15 grams protein, 2 gram fat, 22 grams carbohydrate, 424 mg sodium.
Blueberry Pancakes
2 tbsp vanilla protein powder
1 egg
3 egg whites
1 large banana, extra-ripe
½ cup blueberries
Mix all ingredients except blueberries. Spray nonstick pan with cooking spray and preheat to medium. Pour ¼ cup of batter at a time to make small pancakes—should make 5 pancakes. Sprinkle each pancake with blueberries. Flip when bottom side is done. Continue cooking until bottom is golden brown and center is done. Makes 5 pancakes.
Nutrition information per pancake: 88 calories, 7 grams protein, 1 gram fat, 9 grams carbohydrate, 67 mg sodium.
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