Wow!  These are filling! These are a great way to start out your menu as these babies can really help to stabilize those blood sugars right off the bat.

When I originally tried these pancakes years ago, I was skeptical.  While they are not a traditional buttermilk pancake, I am happy to know there is a protein-packed alternative.  The flavor is nice and I get excited thinking I’m splurging on pancakes when it is truly not a splurge at all!  The recipe says to blend everything together.  You definitely get the best results when doing so, but I can admit that, when in a pinch, I don’t.  I beat the egg whites and then add everything else  . . . beating it all to combine.  I wouldn’t recommend doing this for your first time, but I wanted to be sure to tell you that it will work this other way if you find yourself in a pinch for time too.

Depending on what I’m allowing myself for breakfast, I top this with one of a variety of different options.  You can top with a fruit topping & fruit (as pictured here), yogurt, sugar-free maple syrup, sugar-free jam, sugar substitute/cinnamon combination, etc.

Who’s brave enough to try such a recipe?  Go for it; you know you want to!

Power Protein Pancakes
Adapted from Bill Phillips, “Eating for Life”

1 cup oats (non-instant)
6 egg whites
1 cup low fat cottage cheese
1/2 tsp. vanilla extract
1/2 tsp. cinnamon
2 packets sugar substitute

Lightly coat a nonstick skillet or griddle with cooking spray; place over medium heat.

In a blender, combine oats, egg whites, cottage cheese, vanilla, cinnamon, and sugar substitute.  Blend on medium speed until smooth, about 1 minute.  (When I put it in my food processor it takes about 30 seconds.)  It makes about 2 cups of batter.

Pour batter, about 1/3 cup at a time, onto hot skillet.  Cook pancake until bubbly on top and dry around edges, about 3 minutes.  Turn and cook other side until golden brown, about 2 more minutes.

Place a portion of pancakes on 2 separate plates (approximately 3 pancakes each).  Top with topping of choice (berries, yogurt, sugar-free maple syrup, fruit topping, sugar-free jam, cinnamon & sugar substitute, etc.)

Serves 2.

Nutritional Information, No Topping (Per Serving = Approx. 3 Pancakes)
Calories:  304.2
Protein:  32.5g
Carbs:  31.9g
Fat:  5.2g (1.9g = Sat.)
Fiber:  4.0g
Sugar:  1.4g

If you want to split the recipe between 3 people, making the serving size approximately 2 Pancakes each, the Nutritional Information would be as follows:

Calories:  202.8
Protein:  21.7g
Carbs:  21.3g
Fat:  3.5g (1.3g = Sat.)
Fiber:  2.7g
Sugar:  1.0g