High Protein, Low Carb Pancakes
High Protein, Low Carb Pancakes
Ingredients
- 1 small egg
- 60-70 grams thick low fat cottage cheese, or 50 grams non fat Greek yogurt
- 25 grams whey isolate
- 1/2 teaspoon salt
- 1 teaspoon sweetener
- 1/2 teaspoon baking soda
Instructions
- 1
Place a clear blender cup onto a digital scale. Crack 1 small egg into the blender cup.
⏱️ 1 min
- 2
Add 60-70 grams of thick low fat cottage cheese (or 50 grams non fat Greek yogurt if cottage cheese is unavailable) into the blender cup.
⏱️ 1 min
- 3
Add 25 grams of whey isolate into the blender cup.
⏱️ 1 min
- 4
Add 1/2 teaspoon of salt, 1 teaspoon of sweetener, and 1/2 teaspoon of baking soda into the blender cup.
⏱️ 1 min
- 5
Secure the lid onto the blender cup and blend all the ingredients until smooth and well combined. The mixture should appear liquid and pale yellow.
⏱️ 2 min
- 6
Let the batter sit for 5 minutes after blending to allow it to thicken.
⏱️ 5 min
- 7
Heat a non-stick pan over medium heat. Once hot, pour a portion of the batter onto the pan to form a pancake.
⏱️ 1 min
- 8
Cook the pancake for 2-3 minutes per side, or until bubbles form on the surface and the edges appear set. Flip the pancake and cook until golden brown on both sides.
⏱️ 8 min
- 9
Repeat with the remaining batter until all pancakes are cooked. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
High Protein, Low Carb Pancakes
- 1 small egg
- 60-70 grams thick low fat cottage cheese, or 50 grams non fat Greek yogurt
- 25 grams whey isolate
- 1/2 teaspoon salt
- 1 teaspoon sweetener
- 1/2 teaspoon baking soda
Instructions
- 1
Place a clear blender cup onto a digital scale. Crack 1 small egg into the blender cup.
⏱️ 1 min - 2
Add 60-70 grams of thick low fat cottage cheese (or 50 grams non fat Greek yogurt if cottage cheese is unavailable) into the blender cup.
⏱️ 1 min - 3
Add 25 grams of whey isolate into the blender cup.
⏱️ 1 min - 4
Add 1/2 teaspoon of salt, 1 teaspoon of sweetener, and 1/2 teaspoon of baking soda into the blender cup.
⏱️ 1 min - 5
Secure the lid onto the blender cup and blend all the ingredients until smooth and well combined. The mixture should appear liquid and pale yellow.
⏱️ 2 min - 6
Let the batter sit for 5 minutes after blending to allow it to thicken.
⏱️ 5 min - 7
Heat a non-stick pan over medium heat. Once hot, pour a portion of the batter onto the pan to form a pancake.
⏱️ 1 min - 8
Cook the pancake for 2-3 minutes per side, or until bubbles form on the surface and the edges appear set. Flip the pancake and cook until golden brown on both sides.
⏱️ 8 min - 9
Repeat with the remaining batter until all pancakes are cooked. Serve immediately.
⏱️ 1 min