Raspberry Cottage Cheese Protein Pancakes
1 cup fresh raspberries
1 ½ cups small curd low-fat cottage cheese
2 cups old-fashioned rolled oats
2 large eggs
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
¾ cup milk
Optional toppings: powdered sugar, honey, additional raspberries
In a small bowl, slightly mash raspberries with a fork. Preheat a large skillet or griddle to medium heat (275°F). In a large bowl combine cottage cheese, oats, eggs, sugar, cinnamon, and vanilla and mix to combine.
Transfer mixture to a blender along with 3/4 cup milk, blend until smooth. Gently stir in mashed raspberries. Lightly grease preheated skillet. Pour 1/3 cup of the pancake batter onto the skillet. Allow to cook for 2-3 minutes until bubbles begin to form around the edges. Flip and allow to cook 1-2 more minutes until cooked through. Repeat with remaining batter.
Serve pancakes warm. Top with additional berries, powdered sugar, and honey if desired.
Get news alerts in the Apple App Store and Google Play Store or subscribe to our email newsletter here.
Copyright 2023 WBRC. All rights reserved.