About two years ago, my hubby started working out at a Crossfit gym and decided he wanted to try the Zone diet. Although we had never really done that well following a diet plan, we had the desire to get a bit more healthy. We learned portion sizes and adopted some healthy changes through the zone diet, plus lost some weight! It was a success for us!
One of the recipes that we found was Protein Pancakes. As we’ve mentioned before, pancakes are our normal Saturday morning tradition and we love trying new kinds! So being on a diet that limits carbs really stinks when all you want is a pile of pancakes that are dripping with syrup. These Protein Pancakes came to our rescue!
Now…please hear this. I am not claiming that these are a healthy version of fluffy, buttermilk Aunt Jemima pancakes. If there is a healthy version of a pancake out there that tastes like fluffy buttermilk pancakes, please share.
But…with that disclaimer, we have come to love these pancakes. They are sugar free, so are not sweet by themselves, but if you add a little maple syrup, you can get that sweetness that you want. I like the twist on these pancakes because they are full of eggs and cottage cheese, which packs them with good-for-you protein. Most of the time, we used egg whites so that we didn’t have the fat from the yolk. Which makes them low fat. Added bonus!
The oatmeal in these pancakes makes for a hearty breakfast. To me, they almost have a baked oatmeal flavor, which I love.
To make these quickly and easily, you’re going to throw the ingredients in the blender and blend until the batter is smooth. You don’t have to do this…you can just mix it in a bowl, but blending it grinds up the oatmeal which makes for a bit of a smoother texture to your pancake.
If you’re needing a sugar free, low-fat pancake, I do hope you’ll give these a try!
These sugar-free pancakes are packed with protein!
- 12 large eggs
- 1 1/2 cup low-fat cottage cheese
- 3/4 cups quick cook oatmeal
- 2 Tbsp. vanilla
- 1 tsp cinnamon
- Add all of the above ingredients into a blender, and blend for about 30 seconds, until the mixture is well blended. If the batter is too thick for your liking, you can add a little milk. (Thick batter=thick pancakes; thin batter=thin pancakes!) Spray a skillet with cooking spray, and ladle the batter onto the hot skillet. When the batter starts to get bubbles on top, flip the pancake and cook for another minute or two. Serve with butter and syrup, if desired!
Here’s some of our other favorite pancakes!