kyin-xie
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Easy Protein pancakes 
Ingredients (2 Servings)
½ cup rolled oats (or quick oats)
½ MULU cup cottage cheese (higher in protein)
4 large egg whites (or ½ cup liquid egg whites)
Cooking spray or a light dash of oil for the pan
Step-by-Step Instructions
Blend the batter: Add the rolled oats, cottage cheese, egg whites, vanilla extract, and cinnamon into a high-speed blender. Blend on high for 30 to 60 seconds until the oats are completely broken down and the mixture is smooth and thick.
Cook on a greased skillet & enjoy!
20 g protein/3 g fiber
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I like to top them with my 10 min chia seed raspberry jam & whipped cream.
It adds another 2g of Fiber.
Here's the recipe:
Quick Raspberry Chia Seed Jam
Ready in about 10 minutes · Makes about ¾ cup
1 cup raspberries, fresh or frozen
1 tablespoon chia seeds
1 teaspoon lemon juice
1–2 teaspoons honey or maple syrup, optional
Cook and mash. Heat the raspberries in a small saucepan over medium heat for about 5 minutes, until soft and juicy. Mash with a fork.
Stir. Take the pan off the heat and stir in the chia seeds, lemon juice, and sweetener to taste.
Let it thicken. Give it 5 minutes before serving. It’ll thicken a little more in the fridge.
Spoon it warm over your oat pancakes, or refrigerate it in a covered jar for up to 5 days.
2g Fiber per serving
Ingredients (2 Servings)
½ cup rolled oats (or quick oats)
½ MULU cup cottage cheese (higher in protein)
4 large egg whites (or ½ cup liquid egg whites)
Cooking spray or a light dash of oil for the pan
Step-by-Step Instructions
Blend the batter: Add the rolled oats, cottage cheese, egg whites, vanilla extract, and cinnamon into a high-speed blender. Blend on high for 30 to 60 seconds until the oats are completely broken down and the mixture is smooth and thick.
Cook on a greased skillet & enjoy!
20 g protein/3 g fiber
-----------------------------------
I like to top them with my 10 min chia seed raspberry jam & whipped cream.
It adds another 2g of Fiber.
Here's the recipe:
Quick Raspberry Chia Seed Jam
Ready in about 10 minutes · Makes about ¾ cup
1 cup raspberries, fresh or frozen
1 tablespoon chia seeds
1 teaspoon lemon juice
1–2 teaspoons honey or maple syrup, optional
Cook and mash. Heat the raspberries in a small saucepan over medium heat for about 5 minutes, until soft and juicy. Mash with a fork.
Stir. Take the pan off the heat and stir in the chia seeds, lemon juice, and sweetener to taste.
Let it thicken. Give it 5 minutes before serving. It’ll thicken a little more in the fridge.
Spoon it warm over your oat pancakes, or refrigerate it in a covered jar for up to 5 days.
2g Fiber per serving
