Saturday, August 30, 2008

Protein Pancake Recipe

This recipe is an adaptation from the hotcake recipe in Jillian Michael's Making the Cut. Everything I have made from that book has been delicious! This recipe will make about 10 or 11 small pancakes.

Ingredients:
3 large eggs
1 cup cottage cheese
1T whole wheat flour

Optional Ingredients:
fresh blueberries
walnuts
1 packet of Splenda

The method:
1. Separate the yolks from the whites and put in 2 separate bowls.
2. With an electric mixer, beat the whites until nearly stiff peaks form
3. Now beat the yolks until they thicken a bit - about 2 minutes or so
4. (Optional) Run the cottage cheese through a food processor (I don't like the texture of cottage cheese.) This is also where I add the packet of Splenda.
5. Add the cottage cheese to the yolks, then the 1T wheat flour, then fold in the egg whites.
6. Let it sit a few moments before spooning onto a hot griddle. I like to use a Tablespoon, and use about 2T per pancake. Flip the pancake when the edges are dry and it begins to bubble.
7. Add the blueberries and/or walnuts (if desired) to the pancake after you spoon the batter onto the griddle, but before you flip.
8. Top with a sprinkle of cinnamon and/or sugar free pancake syrup, if desired. Enjoy!


I once accidentally forgot to take the cottage cheese out of the food processor and ended up making the pancakes without it! The texture was different, but they still tasted good!

2 comments:

jumpow said...

Nice one.

Here's some pancakes that I've tried a few times on my kids in an attempt to get something good into them. They actually ate them. They were really easy to make, especially if you have a Magic Bullet. I bet even CB could make 'em...

Yummy Pancakes

1 cup eggs or egg whites (or mixture)
1 cup cottage cheese (1 or 2%)
1 cup dry oatmeal
1 tsp cinnamon
1 tsp vanilla extract (optional)

Other options:

Great for fall...
1/2 tsp pumpkin pie spice
1/4 cup pumpkin puree (optional)

Nice in summer...
1/4 cup blueberries
almond extract

Blend ingredients in a blender until the consistency of pancake batter. If too runny, add more dry ingredients. If too thick, add more wet ingredients.

Let sit for a few minutes to thicken and blend again for a few seconds.

Pour onto a preheated skillet or large frying pan (use cooking spray so they don't' stick, if necessary).

Flip over when bubbles appear through tops. Basically cook as regular pancakes.

Abby said...

Sounds yummy! I may give the pumpkin variety a try. I'm a sucker for pumpkin.