High Protein Pancakes


½ cup quick cooking oatmeal

½ cup cottage cheese

1 tsp vanilla extract

1 tsp cinnamon

2 eggs


Puree all ingredients in a blender.

Heat a no-stick skillet to medium, spray bottom with oil and fry pancakes on both sides until golden.

Top with berries and sugar-free syrup for a delicious breakfast!

These pancakes also freeze well and can be toasted just before serving.


Makes 2 pancakes; count both pancakes as 3 proteins (group 6) and 1 carbohydrate (group 5)

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