Post by Karin on Aug 17, 2007 11:19:18 GMT -5
This recipe is tripled from the original for days when you can do “batch cooking”.
If you need to make just one batch you can just divide the amounts by 3.
Ingredients
1 ½ cups Fat-Free Cottage Cheese
1 cup (or slightly less than 1 cup) Egg Whites or Egg Beaters
slightly less than 1 cup of water, about 7/8 cup (use more if you like thinner pancakes)
¼ cup or more of Splenda (if desired)
3 Scoops protein powder (about 18 grams/scoop) I use vanilla flavor, CytoSport Complete Whey
1 ½ cups quick oats
2-4 TBSP Sugar-Free DaVinci Syrup (Optional)
Vanilla Extract or Stevia if desired
Directions
Combine cottage cheese, egg whites, water, Splenda, and Sugar-Free Syrup in blender.
Mix until “batter” is creamy. I usually blend on the low, then medium, then high settings.
Add dry oatmeal and mix on low, medium, then high, until “batter” is creamy again. It should be an almost cake batter consistency.
Remove batter from blender and scoop into a large bowl.
Add protein powder, and sugar free syrups or vanilla extract/stevia if desired.
Let batter stand for a couple minutes.
Heat large griddle on 275* or use skillet on medium.
I make 4 batches of 12 pancakes to each batch. 1 batch normally makes 12 pancakes, but I make them smaller when I cook ahead of time.
Cook like regular pancakes.
Flip to other side when bubbles form.
If you let them cook too long the pancakes get extremely tough and rubbery.
Top with sugar free jam/jelly/preserves, spray butter, sugar free syrup, or peanut butter if desired.
Nutritional breakdown for 48 total pancakes (if recipe is tripled)
Per Pancake
22 calories, 2.8125 grams protein, 1.923611 grams carbohydrates, .3125 grams fiber, .25 grams fat, 24.89583 mg sodium.
If you need to make just one batch you can just divide the amounts by 3.
Ingredients
1 ½ cups Fat-Free Cottage Cheese
1 cup (or slightly less than 1 cup) Egg Whites or Egg Beaters
slightly less than 1 cup of water, about 7/8 cup (use more if you like thinner pancakes)
¼ cup or more of Splenda (if desired)
3 Scoops protein powder (about 18 grams/scoop) I use vanilla flavor, CytoSport Complete Whey
1 ½ cups quick oats
2-4 TBSP Sugar-Free DaVinci Syrup (Optional)
Vanilla Extract or Stevia if desired
Directions
Combine cottage cheese, egg whites, water, Splenda, and Sugar-Free Syrup in blender.
Mix until “batter” is creamy. I usually blend on the low, then medium, then high settings.
Add dry oatmeal and mix on low, medium, then high, until “batter” is creamy again. It should be an almost cake batter consistency.
Remove batter from blender and scoop into a large bowl.
Add protein powder, and sugar free syrups or vanilla extract/stevia if desired.
Let batter stand for a couple minutes.
Heat large griddle on 275* or use skillet on medium.
I make 4 batches of 12 pancakes to each batch. 1 batch normally makes 12 pancakes, but I make them smaller when I cook ahead of time.
Cook like regular pancakes.
Flip to other side when bubbles form.
If you let them cook too long the pancakes get extremely tough and rubbery.
Top with sugar free jam/jelly/preserves, spray butter, sugar free syrup, or peanut butter if desired.
Nutritional breakdown for 48 total pancakes (if recipe is tripled)
Per Pancake
22 calories, 2.8125 grams protein, 1.923611 grams carbohydrates, .3125 grams fiber, .25 grams fat, 24.89583 mg sodium.