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Pancakes are a delicious way to start (or end) the day (or add an enjoyable diversion to any part of the day, for that matter). Pancakes don’t have to be all about the carbs. This easy recipe uses whole foods, avoiding protein powder (which can be high in sugar and additives, and more expensive than actual food).
- 1 cup egg whites
- 1 cup cottage cheese (if cottage cheese gives you the creeps, substitute Greek yogurt)
- 1 cup rolled oats
- 2 tsp. sugar
- 1 tsp. vanilla extract
- 1 tsp. cinnamon
- Optional toppings: ½ banana, 1 Tbsp. almond butter, fruit spread, Nutella (don’t overdo it), honey, or berries
- Place all the ingredients (minus the toppings) into a blender. Blend until the mixture is smooth-ish.
- Heat the frying pan on medium heat with 2 Tbsp. oil or a nonstick spray.
- Measure out about ¼ cup of the pancake batter and place it on the frying pan. Once the mixture starts to bubble, turn the pancake over. When it’s cooked on both sides, move it to a covered dish to keep warm. Keep pancaking until the batter runs out.
- Stack up the pancakes and serve with sliced banana and almond butter on top—or whatever toppings work for you. Take your pics for Instagram, but don’t get so carried away with your artistry that your food gets cold.
This pancake packs a lot of protein: 20 grams per serving (similar to a 3-ounce serving of meat). The average sedentary woman needs about 46 grams of protein a day, and the average sedentary man about 56 grams, according to the Institute of Medicine.
The egg whites are low in cholesterol and saturated fat, the cottage cheese adds calcium to your diet, and the rolled oats are full of fiber.