Peanut Butter Protein Pancakes
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 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 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.
Notes
Recipe by Kristina LaRue, RD, CSSD
