If you're craving pancakes but want a lower-carb option, these are fantastic.
A single-serve blender or handheld blender works great for whipping these ingredients into a smooth batter in less than a minute. But if you don't have one, you can mix them in a bowl by hand using quick-cooking or instant oats. They'll be a little lumpier, which I kinda like, and will taste just as great! Once you top them with some butter or my favourite-peanut butter-these read like pancakes, but unlike regular ones, these are packed with protein.
Serves 1
Ingredients:
- 1 large egg
- 2 tablespoons cottage cheese
- 2 tablespoons rolled oats (use quick-cooking or instant if mixing by hand)
- 1 tablespoon protein powder (see Note, page 35)
- ¼ teaspoon baking powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon grated lemon zest
- ¼ teaspoon vanilla extract
- 1/8 teaspoon salt
- Few drops of liquid stevia (or sweetener of choice)
- Splash of milk (enough to make a batter)
- 1 tablespoon fresh blueberries, plus more for serving, optional
- 1 to 2 teaspoons neutral oil
- Butter, peanut butter, or other nut butter, for serving. Optional
Method:
- Place the egg, cottage cheese, oats, protein powder, baking powder, cinnamon, lemon zest, vanilla, salt, and stevia in a blender or medium bowl. Blend for a minute or so (or beat with a fork), adding enough milk to make a batter (it's okay if it's lumpy). Stir in the blueberries, if using.
- Heat a large skillet or griddle over medium heat. Add just enough oil to coat the skillet.
- Drop the batter by large spoonfuls onto the hot skillet and cook until the bottoms brown and bubbles begin to form on the surface, about 1 minute. Flip and cook on the second side until lightly browned, about 30 seconds longer. Transfer to a plate and serve warm with butter, if using, or your preferred topping.
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