Cottage Cheese Protein Strawberry Shortcake Pancakes
These fluffy protein pancakes taste like classic strawberry shortcake. Layered with creamy shortcake topping and juicy berries, they make any morning feel special.
Ingredients
For The Strawberries
- 2 cups Fresh Strawberries
- 2 tbsp Granulated Sugar
- 1 tsp Fresh Lemon Juice
For The Shortcake Cream
- 3/4 cup Full Fat Cottage Cheese
- 1/2 cup Plain Greek Yogurt
- 2 tbsp Pure Maple Syrup
- 1 tsp Pure Vanilla Extract
For The Pancakes
- 1 cup Full Fat Cottage Cheese
- 2 Large Eggs
- 1/3 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
- Separate the strawberries into thin pieces and toss them with the sugar and lemon juice. Let them stand for 15 minutes, until juicy.
- Blend the cottage cheese, Greek yogurt, maple syrup, and vanilla for the shortcake cream until completely smooth. Refrigerate until serving.
- Blend the cottage cheese, eggs, milk, maple syrup, and vanilla for the pancakes until creamy.
- Whisk the oat flour, vanilla protein powder, baking powder, and salt in a mixing bowl. Stir in the blended 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 until bubbles rise through the batter and the edges look set, about 2 to 3 minutes.
- Turn the pancakes and cook for 1 to 2 minutes, until golden and cooked through. Use the remaining avocado oil for the later batches.
- Layer the pancakes with shortcake cream and juicy strawberries, finishing with a generous spoonful of both.
Nutrition
Serving: 1servingCalories: 323kcalCarbohydrates: 38gProtein: 21gFat: 11g