Cottage Cheese Pancakes
Studies show a high-protein breakfast boosts metabolism and satiety. But if you’re not a fan of eggs-for-breakfast or protein shakes (me on both accounts), these are a delicious way to pack in protein (32 grams!) first thing in the a.m. You can even make them in advance and reheat. (I actually like them cold, and I’ve been known to tote them in a baggie for a snack.) Bonus: One serving provides 20 percent of the daily value for calcium and iron.
- 1/3 cup quick oats
- 1 Tbs ground flaxseed (use golden flax—not dark brown—for a lighter taste)
- 1/3 cup 1% or 2% cottage cheese OR 1/3 non-fat plain Greek yogurt
- 4 egg whites (1/2 cup liquid egg whites)
- 1 tsp cinnamon
- 1/4 tsp baking powder
- Blend ingredients in a blender or food processor until smooth.
- Spray a nonstick skillet with cooking spray; heat to medium. Ladle 1/4 cup mounds of batter in skillet; cook until edges firm and bubbles form on top, about 2 minutes. Flip; cook 1 minute more.
- If desired, top with fruit, unsweetened applesauce or nut butter sauce (whisk 2 Tbs unsweetened almond milk, 2 tsp peanut or almond butter and 1/4 tsp vanilla extract until smooth). Makes 1 serving.
Per serving (w/2% cottage cheese): 370 calories, 9 g fat (2 g sat, 0 g trans), 454 mg sodium, 9 g fibre, 4 g sugar, 32 g protein