Add these berry pancakes to your morning rotation. Because…well…PANCAKES! But seriously, these are so good! As a bonus, they’re higher in protein than your average pancakes.
Coming in at 170 calories per serving, these pancakes are a perfect option for breakfast fuel. What’s more? They have 6 grams of protein which helps to improve satiety.
What you’ll need:
Cottage cheese, eggs, coconut sugar, coconut oil, coconut milk, wheat flour, baking powder, and your berries of your choice. For this recipe, I used blueberries and raspberries.
How to Make ‘Em
Take all the dry ingredients, and mix them in with all the wet ingredients, cook in skillet, and serve with your favorite pancake toppings.
These high protein berry pancakes are:
Filling
Comforting
Easy to make
Customizable
& pleasantly sweetened
Click here if you’d like to try a vegan pancake recipe!
Recipe
Super Fluffy Berry Pancakes (Vegetarian) | Macros Included
Ingredients
- 1 cup cottage cheese
- 2 eggs
- 2 tablespoons coconut sugar
- 2 tablespoons coconut oil melted
- ⅓ cup coconut milk from carton
- 1+⅓ cup whole wheat flour
- 2 teaspoons baking powder
- ½ cup raspberries use more or less if desired
- ¼ cup blueberries use more or less if desired
- dash cinnamon optional
Instructions
- Place the cottage cheese in a bowl and crush it with a fork. Add the eggs, sugar, and cinnamon. Whisk well, then pour in the oil and milk and mix again.
- Mix in the flour and baking powder until smooth mass forms.
- Heat a dry non-stick pan on medium heat, and place 2 tablespoons of the dough per one pancake onto the pan. Level the surface and arrange a few berries over the top. Fry for about 2.5 minutes over medium heat until browned. Note: pancake will begin to fluff as it browns.
- Flip over and cook for another 2-2.5 minutes or until browned on the other side. Serve hot or cold with maple syrup and/or other desired toppings.
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