- Calories: 220
- Protein: 16 g
- Total Fat: 5 g
- Unsaturated Fat: 2.5 g
- Saturated Fat: 2.5 g
- Cholesterol: 130 mg
- Total Carbohydrate: 30 g
- Dietary Fiber: 4 g
- Total Sugar: 10 g
- Natural Sugar: 10 g
- Added Sugar: 0 g
- Sodium: 350 mg
These sweet and yummy protein pancakes are a cinch to whip up (and then clean up); all you need is a blender and a skillet. Thanks to a few sneaky ingredients, each one provides protein, fiber, bone-strengthening calcium, and immune-boosting vitamin C. Kids of all ages (1 to 100!) will flip for these flapjacks…and that’s a pinky promise.
- Prep time
- Total Time
• ⅓ to ½ cup whole grain pancake/waffle mix*
• 1 cup low-fat cottage cheese
• 2 eggs, lightly beaten
• 1 ripe large banana
• 1 tablespoon butter
• 1 cup thinly sliced fresh strawberries
• 2 to 3 teaspoons maple syrup (optional)
*Depending on the brand you use, you may need to add more mix if the batter seems too thin.
In a blender, combine cottage cheese, eggs, banana, pancake mix, and butter until everything is well combined and smooth.
Liberally coat a skillet with nonstick oil spray and warm over medium heat. Ladle about ¼ cup batter per pancake and top each pancake with 3-4 thinly sliced strawberries. Cook on each side for 1 to 2 minutes or until lightly golden brown, and the centers are cooked through. Serve with an optional dollop of vanilla yogurt or a drizzle of real maple syrup on top.
Makes about 12 medium pancakes . Nutrition provided for 4 pancakes.
*If adding 2 teaspoons of maple syrup, add an extra 20 calories and 3 grams added sugar per serving.