Easy Protein Boosted Pancakes

This blender batter can be whipped up in minutes and makes a wholesome and hearty breakfast treat!

  • Prep time: 5 min
  • Makes: about 12 Pancakes
  • Cook time: 4 min

Nutritional Information

Per Serving (3 pancakes)

  • Calories
    .
    280
  • Fat
    .
    5 g
  • Saturated Fat
    .
    1 g
  • Cholesterol
    .
    4 mg
  • Carbohydrates
    .
    43 g
  • Fibre
    .
    6 g
  • Sugars
    .
    4 g
  • Protein
    .
    17 g
  • Sodium
    .
    470 mg
  • Potassium*
    .
    750 mg
*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

Ingredients

Fresh berries and maple syrup (to taste)
Pinch salt
1 1/2 tsp / 7 ml vanilla extract
1 tbsp / 15 ml baking powder
1/4 cup / 50 ml 2% milk
1/4 cup / 50 ml mashed banana or plain unsweetened applesauce
1/2 cup / 125 ml 2% cottage cheese
3/4 cup / 175 ml Naturegg Simply Egg Whites, well shaken
2 cup / 500 ml large flake rolled oats

Directions

  1. Combine oats, egg whites, cottage cheese, banana, milk, baking powder, vanilla and salt in a high-powered blender. Blend until smooth.

  2. Drop batter by scant 1/4 cup (50 ml) portions onto a greased griddle or large nonstick skillet; cook until bubbles appear on one side, flip and cook until golden. Serve with berries and maple syrup to taste.

Tips

  1. Pour the batter into a pitcher and mix in flavour additions such as frozen blueberries or raspberries, chopped fresh strawberries or mini chocolate chips by hand.

  2. Use certified gluten-free oats for a gluten-free option.

  3. If batter thickens upon standing, add a little extra milk and re-blend until pourable.

This recipe was made with:

Naturegg Simply Egg Whites

Made from 100% pure egg whites. We mean simple.

Learn More

Tips: Whipping

A French meringue is the most familiar, granulated sugar is gradually added to egg whites while whipping until a stiff peak is formed.

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