High-protein Breakfast Idea: Fluffy Pancakes🤩

Ingredients

• 1 cup Rolled Oats (ground into a fine flour)
• 1 scoop Whey Protein Powder (vanilla or unflavored)
• 3 large Egg Whites (or 2 whole eggs)
• 1/2 cup Cottage Cheese (low‑fat)
• 1 teaspoon Baking Powder (ensure it is fresh)
• 1/4 cup Milk (almond, skim, or any milk of choice)
• 1/2 teaspoon Vanilla Extract (optional, adds flavor)
• 1 pinch Salt (optional)

Instructions

1. Prepare Dry Ingredients

   Place rolled oats in a blender or food processor and pulse until a fine flour forms. Transfer to a mixing bowl and whisk in whey protein powder, baking powder, and a pinch of salt.

   Time: PT2M

2. Add Wet Ingredients

   Add egg whites, cottage cheese, milk, and vanilla extract to the dry mixture. Blend (or whisk) until the batter is smooth and slightly thick.

   Time: PT3M

3. Rest the Batter

   Let the batter sit for 5 minutes. This allows the oats to absorb liquid and the baking powder to activate, creating a fluffier texture.

   Time: PT5M

4. Preheat Skillet

   Place the non‑stick skillet over medium heat and lightly coat with cooking spray or a few drops of oil.

   Time: PT2M

   Temperature: 350°F

5. Cook Pancakes

   Pour about 1/4 cup of batter for each pancake onto the hot skillet. Cook 2‑3 minutes until bubbles form on the surface, then flip and cook another 2 minutes until golden brown.

   Time: PT6M

   Temperature: 350°F

6. Serve

   Stack the pancakes on a plate and serve warm with your favorite toppings such as fresh berries, a drizzle of honey, or a spoonful of nut butter.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

30 g

Fat

8 g

Fiber

4 g