Cottage Cheese Protein Chocolate Raspberry Pancakes
These fluffy pancakes make a deliciously satisfying breakfast with a rich, comforting flavor. They are perfect for a cozy morning treat.
Ingredients
For The Pancakes
- 1 cup Cottage Cheese
- 2 large Eggs
- 3/4 cup Oat Flour
- 1/4 cup Unsweetened Cocoa Powder
- 1 scoop Chocolate Protein Powder
- 1/3 cup Milk
- 1 tablespoon Maple Syrup
- 1 teaspoon Baking Powder
- 1/2 teaspoon Vanilla Extract
- 1/4 teaspoon Fine Salt
- 1/2 cup Fresh Raspberries
For The Raspberry Sauce
- 1 cup Frozen Raspberries
- 1 tablespoon Maple Syrup
- 1 teaspoon Lemon Juice
- 1 teaspoon Cornstarch
- 1 tablespoon Water
For The Finish
- 1/4 cup Plain Greek Yogurt
- 2 tablespoons Mini Dark Chocolate Chips
Equipment
- blender
- skillet
Instructions
- Blend the cottage cheese, eggs, milk, maple syrup, and vanilla until completely smooth.
- Whisk the oat flour, cocoa powder, protein powder, baking powder, and salt in a bowl. Stir in the blended mixture, then gently fold in the fresh raspberries.
- Stir the cornstarch and water together in a small saucepan. Add the frozen raspberries, maple syrup, and lemon juice, then cook over medium heat until thick and glossy.
- Heat a lightly greased skillet over medium-low heat. Cook the pancakes in small portions until bubbles form across the surface.
- Flip and cook for 1 to 2 minutes more, keeping the centers soft and tender.
- Stack the pancakes with Greek yogurt and raspberry sauce. Finish with dark chocolate chips.
Nutrition
Serving: 1servingCalories: 308kcalCarbohydrates: 36gProtein: 22gFat: 8g