Cottage Cheese Protein Red Velvet Pancakes
These red velvet pancakes turn a classic dessert into a protein-packed breakfast. A creamy drizzle makes every stack feel like a treat.
Ingredients
For the Pancakes
- 1 1/4 cups Low-Fat Cottage Cheese
- 2 large Eggs
- 1/3 cup Milk
- 1 teaspoon Vanilla Extract
- 1 tablespoon Maple Syrup
- 1 tablespoon Unsweetened Cocoa Powder
- 1 tablespoon Beet Powder
- 1 1/4 cups Oat Flour
- 1/3 cup Vanilla Protein Powder
- 1 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1/4 teaspoon Fine Salt
- 1 teaspoon Apple Cider Vinegar
- 1 teaspoon Butter, For Cooking
For the Cream Cheese Drizzle
- 1/2 cup Whipped Cream Cheese
- 2 tablespoons Plain Greek Yogurt
- 1 tablespoon Maple Syrup
- 1 tablespoon Milk
Equipment
- blender
Instructions
- Add the cottage cheese, eggs, milk, vanilla extract, maple syrup, cocoa powder, and beet powder to a blender. Blend until completely smooth.
- Whisk the oat flour, protein powder, baking powder, baking soda, and salt in a large bowl.
- Pour the blended cottage cheese mixture into the dry ingredients. Stir in the apple cider vinegar just until a thick batter forms, then rest the batter for 5 minutes.
- Heat a lightly buttered nonstick skillet over medium-low heat. Cook 1/4 cup portions of batter for 2 to 3 minutes, until bubbles form and the edges look set.
- Flip the pancakes and cook for 1 to 2 minutes more. Repeat with the remaining batter, adding a little more butter as needed.
- Whisk the cream cheese, Greek yogurt, maple syrup, and milk until smooth and pourable.
- Stack the warm red velvet pancakes and drizzle them with the cream cheese mixture before serving.
Nutrition
Serving: 1servingCalories: 388kcalCarbohydrates: 39gProtein: 26gFat: 14g