3 Ingredient Pancakes

breakfast, dairy, gluten free

high protein, moderate carb, moderate fat

breakfast

Yield: 2

Author: Shannon Morse

These low fat, high protein pancakes, are the perfect weekend meal, or a great way to create a week day snack to grab and go!

Prep time: 5 MinCook time: 15 MinTotal time: 20 Min

A blender and non stick pans are key for this recipe.
Place the oats, cottage cheese, eggs whites, whole eggs, Cinnamon and salt in a blender and process on high speed until well-combined, about 30 seconds.
Heat a large nonstick frying pan over medium heat. Working in batches, add the batter in 2-tablespoon portions, spacing them evenly apart. Cook until the pancakes are set around the edges and deep golden-brown on the bottom, 2 to 3 minutes (this batter won’t bubble up like traditional pancake batter). Gently flip the pancakes with a thin spatula and cook until the second side is golden-brown, 1 to 2 minutes more. Transfer to a plate.
Repeat cooking the remaining batter. These pancakes are best when eaten fresh off the griddle and still warm. Serve with maple syrup, honey, or jam.

Calories

293

Fat (grams)

8.6

Sat. Fat (grams)

2.1

Carbs (grams)

28.1

Fiber (grams)

4.2

Net carbs

27.4

Sugar (grams)

Protein (grams)

32.2

Sodium (milligrams)

391

Cholesterol (grams)

185

Nutritional Value is per serving.

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