Cottage Cheese Protein Raspberry White Chocolate Pancakes
These fluffy pancakes pair sweet white chocolate with bright raspberry for a cozy, satisfying stack. A tasty way to start any morning.
Ingredients
For the Pancakes
- 1 cup Low-Fat Cottage Cheese
- 2 large Eggs
- 1/2 cup Milk
- 1 teaspoon Vanilla Extract
- 1 cup Oat Flour
- 1/3 cup Vanilla Protein Powder
- 1/4 cup Freeze-Dried Raspberry Pieces
- 1 teaspoon Baking Powder
- 1/4 teaspoon Fine Salt
- 1/3 cup White Chocolate Chips
- 1 teaspoon Butter, For Cooking
For the Raspberry Sauce
- 1 cup Fresh Or Frozen Raspberries
- 1 tablespoon Maple Syrup
- 1 teaspoon Lemon Juice
- 1 teaspoon Cornstarch
- 1 tablespoon Water
For the Topping
- 1/2 cup Plain Greek Yogurt
- 1 tablespoon Honey
Equipment
- blender
Instructions
- Blend the cottage cheese, eggs, milk, and vanilla extract until smooth.
- Whisk the oat flour, protein powder, freeze-dried raspberry pieces, baking powder, and salt in a bowl.
- Stir the blended cottage cheese mixture into the dry ingredients, then fold in the white chocolate chips. Rest the batter for 5 minutes.
- Cook the raspberries, maple syrup, and lemon juice in a saucepan over medium heat for 3 minutes. Stir the cornstarch and water together, add it to the berries, and cook until thickened.
- Heat a lightly buttered nonstick skillet over medium-low heat. Cook the pancakes until bubbles appear, then flip and cook until golden.
- Stir the Greek yogurt and honey together until creamy.
- Top the pancakes with honey yogurt, raspberry sauce, and a few extra white chocolate chips.
Nutrition
Serving: 1servingCalories: 385kcalCarbohydrates: 42gProtein: 22gFat: 14g