PREP: 15 min
  COOK: 5 min
  SERVES: 4

Raspberry Cottage Cheese Protein Pancakes

While cottage cheese is not a traditional ingredient in pancakes, this protein pancakes recipe combines blended cottage cheese with rolled oats to add more protein at breakfast. Top with raspberries and these protein pancakes are a surefire way to excite your family about a high protein breakfast recipe.

Ingredients

  • 1 cup – whole fresh raspberries
  • 1 1/2 cups – Oakhurst lowfat cottage cheese
  • 2 cups – old fashioned rolled oats
  • 2 – large eggs
  • 3 tablespoons – granulated sugar
  • 1 teaspoon – ground cinnamon
  • 1 teaspoon – vanilla extract
  • 3/4 cup – Oakhurst milk
  • Powdered sugar, honey, additional raspberries (optional)

Preparation

In a small bowl, slightly mash raspberries with a fork. Preheat a large skillet or griddle to medium heat (275 degrees).  In a large bowl combine cottage cheese, oats, eggs, sugar, cinnamon, and vanilla and mix to combine.

Transfer mixture to a blender along with 3/4 cup milk, blend until smooth. Gently stir in mashed raspberries. Lightly grease preheated skillet. Pour 1/3 cup of the pancake batter onto the skillet. Allow to cook for 2-3 minutes until bubbles begin to form around the edges. Flip and allow to cook 1-2 more minutes until cooked through. Repeat with remaining batter.

Serve pancakes warm along with remaining 8-ounce glass of milk. Top with additional berries, powdered sugar, and honey if desired.

Recipe and photo by Tiffany Edwards of Creme de la Crumb from the Milklife.com site.

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