Description
These fluffy peanut butter protein pancakes are protein packed with cottage cheese and peanut powder and made straight in the blender for easy mixing. Meal prep these peanut butter protein pancakes to freeze and reheat for quick breakfast, brinner, or pre/post workout fuel.
Scale
Ingredients
- 1/2 cup 4% fat cottage cheese
- 1/4 cup unsweetened vanilla almond milk
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure maple syrup
- 1 teaspoon baking powder
- 1/4 cup peanut powder
- 1/2 cup white whole wheat flour
Instructions
- In a blender, add cottage cheese and almond milk and blend until smooth.
- Add eggs, vanilla, maple syrup, and baking powder to blender and pulse just until mixed.
- Add peanut powder and flour to blender and blend until fully incorporated, taking care not to overmix batter.
- Heat non stick pan over medium-low heat; coat with butter or coconut oil.
- When butter starts to bubble, pour batter into pan. Flip when surface of pancake starts to form bubbles; cook until both sides are golden; remove from heat.
- To freeze pancakes, stack pancakes with wax paper in between layers and place in freezer safe bag.
- NUTRITION: {per pancake} 76 calories, 3 g fat, 1 g saturated fat, 49 mg cholesterol, 74 mg sodium, 7 g carbohydrate, 1 g fiber, 1 g sugar, 5 g protein, 2% vitamin A, 4% calcium, 3% iron
- Category: Breakfast
- Method: Stove Top
- Cuisine: American
Nutrition
- Serving Size: 1 pancake (1/8 recipe)
- Calories: 76 calories
- Sugar: 1g
- Sodium: 74mg
- Fat: 3g
- Saturated Fat: 1g
- Trans Fat: 0mg
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 49mg
Keywords: protein pancakes, cottage cheese pancakes, peanut butter powder, easy, kid friendly