Buttermilk Protein Pancakes

Ingredients

• 0.75 cup all-purpose flour
• 0.5 cup vanilla whey protein powder
• 1 tsp baking powder
• 0.25 tsp baking soda
• 0.25 tsp kosher salt
• 0.75 cup low-fat buttermilk
• 0.5 cup low-fat cottage cheese
• 2 whole large eggs
• 1 tbsp honey
• 1 tbsp unsalted butter, melted

Instructions

1. In a large bowl, whisk together the flour, whey protein powder, baking powder, baking soda, and salt until evenly combined and no streaks of protein powder remain.
2. In a blender, blend the buttermilk, cottage cheese, eggs, honey, and melted butter on high until completely smooth and frothy, about 30 seconds.
3. Pour the wet mixture into the dry ingredients and fold gently with a spatula just until combined; a few small lumps are fine, and the batter should be thick and slowly pourable. Let it rest for 5 minutes until small bubbles begin to form on the surface.
4. Heat a nonstick griddle over medium heat and lightly grease it. Ladle scant quarter-cup portions of batter and cook until bubbles form across the surface and the edges look dry, about 2 to 3 minutes.
5. Flip each pancake and cook the second side until golden brown and the center springs back when pressed, about 1 to 2 minutes more. Repeat with the remaining batter, regreasing the griddle as needed.

Nutrition (per serving)

Calories

470

Protein

38 g

Fat

13 g

Carbs

51 g