Cottage Cheese Protein Coconut Cream Pancakes
These pancakes are a delicious choice for a cozy breakfast. Creamy coconut topping and fresh berries make them especially inviting.
Ingredients
For The Pancakes
- 1 cup Cottage Cheese
- 2 large Eggs
- 1 cup Oat Flour
- 1 scoop Vanilla Protein Powder
- 1/3 cup Canned Coconut Milk
- 1/4 cup Unsweetened Shredded Coconut
- 1 tablespoon Maple Syrup
- 1 teaspoon Baking Powder
- 1/2 teaspoon Vanilla Extract
- 1/4 teaspoon Fine Salt
For The Coconut Cream
- 3/4 cup Plain Greek Yogurt
- 2 tablespoons Canned Coconut Milk
- 1 tablespoon Maple Syrup
- 1/4 cup Unsweetened Shredded Coconut
For The Finish
- 2 tablespoons Toasted Coconut Flakes
- 1/4 cup Fresh Blueberries
Equipment
- blender
- skillet
Instructions
- Blend the cottage cheese, eggs, coconut milk, maple syrup, and vanilla until smooth.
- Whisk the oat flour, protein powder, shredded coconut, baking powder, and salt in a bowl. Add the blended mixture and stir until evenly combined.
- Mix the Greek yogurt, coconut milk, maple syrup, and shredded coconut in a small bowl. Chill until ready to serve.
- Cook the pancakes in a lightly greased skillet over medium-low heat. Use 1/4 cup batter for each and cook until bubbles form across the surface.
- Flip the pancakes and cook until the centers feel springy and the bottoms are lightly golden.
- Top the warm pancakes with coconut cream, toasted coconut flakes, and blueberries.
Nutrition
Serving: 1servingCalories: 416kcalCarbohydrates: 31gProtein: 24gFat: 21g