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Place a clear blender cup onto a digital scale. Crack 1 small egg into the blender cup.

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.

Add 25 grams of whey isolate into the blender cup.

Add 1/2 teaspoon of salt, 1 teaspoon of sweetener, and 1/2 teaspoon of baking soda into the blender cup.

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.

Let the batter sit for 5 minutes after blending to allow it to thicken.

Heat a non-stick pan over medium heat. Once hot, pour a portion of the batter onto the pan to form a pancake.

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.

Repeat with the remaining batter until all pancakes are cooked. Serve immediately.


Place a clear blender cup onto a digital scale. Crack 1 small egg into the blender cup.

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.

Add 25 grams of whey isolate into the blender cup.

Add 1/2 teaspoon of salt, 1 teaspoon of sweetener, and 1/2 teaspoon of baking soda into the blender cup.

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.

Let the batter sit for 5 minutes after blending to allow it to thicken.

Heat a non-stick pan over medium heat. Once hot, pour a portion of the batter onto the pan to form a pancake.

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.

Repeat with the remaining batter until all pancakes are cooked. Serve immediately.
