These protein-packed pancakes are chewy, not too sweet, and are the perfect workout meal. Make extra and save for later, these pancakes keep very well in the fridge.
Ingredients
116ozcarton egg whites
2 1/2cupsinstant whole grain oats
1 1/2scoopsvanilla protein powderI like She Activates Vanilla Bean
1cuplow fat cottage cheese
1tbspStevia (or your favorite sweetener)
1/2tspground cinnamon
1/2tspvanilla extract
Instructions
Whisk all of the ingredients together in a large mixing bowl and stir until evenly moistened and smooth.
For a smoother batter, blend all of the ingredients together in a high speed blender for 30 seconds.
Heat a large skillet or griddle over medium heat, and coat it with nonstick cooking spray.
Working in batches, pour the batter using a ⅓ cup measuring cup onto the surface and cook the pancakes until the edges are dry and begin to bubble, about 2 minutes. Flip them and cook for an additional 1 minute.
Store leftovers in a plastic container to reheat as needed throughout the week. These pancakes go great with fruit for a post workout snack!