Cottage Cheese Protein Churro Pancakes
These pancakes bring cozy churro flavor to your breakfast plate. A creamy vanilla dip makes every warm, cinnamon-sugar bite even more satisfying.
Ingredients
For The Pancakes
- 1 cup Full Fat Cottage Cheese
- 2 Large Eggs
- 1/4 cup Whole Milk
- 2 tbsp Pure Maple Syrup
- 1 tsp Pure Vanilla Extract
- 3/4 cup Oat Flour
- 1/3 cup Vanilla Protein Powder
- 2 tsp Baking Powder
- 1 tsp Ground Cinnamon
- 1/4 tsp Fine Sea Salt
- 2 tsp Avocado Oil
For The Cinnamon Coating
- 2 tbsp Melted Unsalted Butter
- 1/4 cup Granulated Sugar
- 1 1/2 tsp Ground Cinnamon
For The Vanilla Dip
- 3/4 cup Full Fat Cottage Cheese
- 1/4 cup Plain Greek Yogurt
- 1 1/2 tbsp Pure Maple Syrup
- 1 tsp Pure Vanilla Extract
Equipment
- blender
Instructions
- Blend the cottage cheese, Greek yogurt, maple syrup, and vanilla for the dip until silky. Refrigerate until serving.
- Stir the granulated sugar and cinnamon for the coating together in a shallow bowl.
- Blend the cottage cheese, eggs, milk, maple syrup, and vanilla for the pancakes until smooth.
- Whisk the oat flour, vanilla protein powder, baking powder, cinnamon, and salt in a bowl. Stir in the blended mixture and rest the batter for 5 minutes.
- Heat a nonstick skillet over medium-low heat and coat it with a thin portion of the avocado oil. Cook 1/4 cup portions of batter for 2 to 3 minutes on the first side and 1 to 2 minutes on the second side.
- Lightly brush each warm pancake with melted butter and immediately sprinkle both sides with the cinnamon sugar.
- Serve the churro pancakes warm with the chilled vanilla cottage cheese dip.
Nutrition
Serving: 1servingCalories: 340kcalCarbohydrates: 38gProtein: 22gFat: 12g