Healthy Protein Pancakes
They're not just any pancakes – they're protein-powered, gluten-free wonder cakes that will make your taste buds do a happy dance!
Ingredients
Strawberry Sauce
- ¼ cup Fresh Strawberries
- 1 Tbsp Truvia or Stevia
- 2 Tbsp Water
- ¼ tsp Vanilla
Dry Ingredients
- ½ cup Brown Rice Flour
- ½ tsp Baking Powder
- 2 Tbsp Truvia or Stevia
- 1 scoop Vanilla Protein Powder
Wet Ingredients
- 4 Egg Whites
- 1½ cup Fat Free Cottage Cheese
- ¼ cup Water
- juice from 1 lemon
- zest from 1 Lemon
Instructions
Strawberry Sauce
- Place all ingredients into a blender, blend well until strawberries are no longer chunky. Set aside while you make the pancakes.
Healthy Protein Pancakes
- Whisk together the dry ingredients (brown rice flour, baking powder, vanilla protein powder, and Truvia) until they're mingling well, set aside.
- Put all of the Wet Ingredients, excluding the Lemon Zest, into a blender. Mix well.
- Stir, blend, and unite the wet ingredients into the dry ingredients, plus the Lemon Zest, to create a batter that's smooth and ready for the skillet.
In the oven (preferred)
- Preheat the oven to 425°.
- Line a baking sheet with parchment paper. Spray with a very light coat of cooking spray.
- Once the oven is fully preheated, pour about 1/4 cup of the pancake batter into the prepared baking sheet for each pancake. Place the piles about 2 inches apart.
- Place into the oven immediately. Bake for about 10 minutes, until the bottoms are slightly brown.
- Remove from the oven & stack 'em up.
- Top with Strawberry Sauce. Enjoy!
In the skillet
- Heat up a non-stick skillet or griddle to medium heat and give it a little cooking spray. Pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Let them sizzle and bubble until they're golden brown and flipping-ready, about 3 - 4 minutes.
- Once the bottoms are a light brown, flip them over and cook for an additional 2 -3 minutes. Remove from heat & stack 'em up.
- Top with Strawberry Sauce. Enjoy!