Cottage Cheese Protein Pancakes (Carolyn)

 Cottage Cheese Protein Pancakes

These Cottage Cheese Protein Pancakes are a great way to fuel up for the day. Sweet and tender, with a hint of lemon, they pack a full 20g of protein per serving!

Ingredients: 

• 1 cup (112 g) almond flour
• 1/2 cup (54 g) unflavored whey protein powder
• 3 tbsp (30.43 g) granular sweetener
• 1 tsp baking powder
• 1/2 tsp xanthan gum
• 1 cup (210 g) cottage cheese
• 3 large eggs
• 2 tsp lemon zest
• 1/2 tsp lemon extract, or vanilla extract
• 2 to 4 tbsp (30 ml) lemon juice, (or almond milk or water)
• Butter or oil for the pan

Instructions: 

• In a medium bowl, whisk together the almond flour, protein powder, sweetener, baking powder, and xanthan gum. Whisk to combine and break up any clumps.
• Combine the cottage cheese and eggs in a blender and blend until smooth. Add the lemon zest and lemon extract and blend briefly again.
• Add the flour mixture and blend until well combined. Then add just enough liquid (lemon juice, almond milk, or water) to thin that batter so it's easily scooped onto the griddle.
• Preheat a griddle to medium or set a large non-stick skillet over medium-low heat. Brush lightly with butter or oil.
• Use about 3 tablespoons of batter for each pancake and spread into a 3 or 4 inch circle. Cook the pancakes until bubbles begin to appear on the tops and the edges are set and dry, 2 to 4 minutes.
• Carefully flip the pancakes and continue to cook until golden brown on the second side, another 2 to 4 minutes. Repeat with the remaining batter, adding more butter or oil to the pan as needed.

Notes:

• Storage Information: Store the pancakes in a covered container in the fridge for up to a week. They can also be frozen for several months. 

Macros:

• Serving: 3pancakes | Calories: 201kcal | Carbohydrates: 6.6g | Protein: 19.5g | Fat: 12.6g | Saturated Fat: 2.2g | Fiber: 2g
• Source:  https://alldayidreamaboutfood.com/cottage-cheese-protein-pancakes/#recipe