Cottage Cheese Protein Pineapple Upside Down Pancakes
These fluffy protein-packed pancakes bring cozy tropical flavor to breakfast. Golden caramelized pineapple and cherries make every stack feel like a treat.
Ingredients
For The Pineapple Topping
- 2 cups Drained Pineapple Tidbits
- 2 tbsp Unsalted Butter
- 1/4 cup Light Brown Sugar
- 1 tbsp Pineapple Juice
- 1/2 tsp Ground Cinnamon
- 1/3 cup Maraschino Cherries
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
- 1/4 tsp Fine Sea Salt
- 2 tsp Avocado Oil
Equipment
- blender
Instructions
- Melt the butter for the topping in a skillet over medium heat. Add the pineapple and cook for 3 minutes, until its excess moisture evaporates.
- Add the brown sugar, pineapple juice, and cinnamon. Cook for another 2 to 3 minutes, until the pineapple is golden and coated in a thick glaze, then stir in the cherries.
- Blend the cottage cheese, eggs, milk, maple syrup, and vanilla for the pancakes until smooth.
- Whisk the oat flour, vanilla protein powder, baking powder, and salt in a mixing bowl. Stir in the cottage cheese 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. Add 1/4 cup batter for each pancake.
- Cook for 2 to 3 minutes, until the edges set and bubbles appear. Turn and cook for 1 to 2 minutes, adding the remaining oil between batches.
- Spoon the warm caramelized pineapple and cherries over each stack, allowing the glaze to run between the pancakes.
Nutrition
Serving: 1servingCalories: 335kcalCarbohydrates: 42gProtein: 16gFat: 12g