I first saw these awesome looking pancakes when Lori from Finding Radiance posted a picture of them here during theFood Photo Contest. I haven’t stopped thinking about them since, so I’m thrilled that she’s letting me share her recipe with all of you now. Lori tells me she has these pancakes with her favorite topping (blueberries) three times a week - Can’t wait to try them!
Protein Pancakes:
1/3 cup lowfat cottage cheese
1/3 cup rolled oats
1/3 cup egg substitute *or* 1 whole egg
15 grams (about 1 tbsp) protein powder.
dash of cinnamon
dash of vanilla
sweetener if desired.
Blend all ingredients together in a blender until smooth. Then cook as you would normal pancakes.
Blueberry Topping
1 cup of frozen blueberries (I like Wymans wild blueberries)
1 tsp of cornstarch
1 tbsp of cold water.
Heat the frozen blueberries in a small saucepan over medium heat until hot and just simmering. There will be juice in the bottom of the pan. Don’t boil them! In a small bowl mix the cold water and cornstarch. Add to the pan and stir until the mixture thickens up - about 30 seconds. This is a great topping over pancakes, or use as the base of a crumble.
Nutritional Info:
The pancakes are 290 for the whole batch, using an egg and low-fat cottage cheese. So there is room to reduce for those that want to use egg whites and FF cottage cheese.
The blueberry sauce is 70 calories.
Check out more from Lori at her blog here.
________________________________________________________________________________ Get your FREE copy of "Recipes and Tips for Healthy, Thrifty Meals"Download e-book here
Healthy Recipe: Protein Pancakes with Blueberry Topping
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Protein Pancakes:
1/3 cup lowfat cottage cheese
1/3 cup rolled oats
1/3 cup egg substitute *or* 1 whole egg
15 grams (about 1 tbsp) protein powder.
dash of cinnamon
dash of vanilla
sweetener if desired.
Blend all ingredients together in a blender until smooth. Then cook as you would normal pancakes.
Blueberry Topping
1 cup of frozen blueberries (I like Wymans wild blueberries)
1 tsp of cornstarch
1 tbsp of cold water.
Heat the frozen blueberries in a small saucepan over medium heat until hot and just simmering. There will be juice in the bottom of the pan. Don’t boil them! In a small bowl mix the cold water and cornstarch. Add to the pan and stir until the mixture thickens up - about 30 seconds. This is a great topping over pancakes, or use as the base of a crumble.
Nutritional Info:
The pancakes are 290 for the whole batch, using an egg and low-fat cottage cheese. So there is room to reduce for those that want to use egg whites and FF cottage cheese.
The blueberry sauce is 70 calories.
Check out more from Lori at her blog here.
________________________________________________________________________________ Get your FREE copy of "Recipes and Tips for Healthy, Thrifty Meals"Download e-book here
Healthy Recipe: Protein Pancakes with Blueberry Topping
Related posts