Dry: 1 c Whole-wheat flour 1 tsp baking powder 2 tbsp sugar (maple sugar flakes) 1/2 tsp ground cinnamon 1/4 tsp sea salt Wet: 8 egg whites 1 c fat-free cottage cheese 1 c fat-free plain yogurt Cooking Spray

1. Combine first five ingredients in a medium bowl. Make a well in the center.

2. Combine eggs, cottage cheese and yogurt in a small bowl. Pour into well. Stir until just moistened.

3. Heat a nonstick pan or griddle or prepare a skillet with cooking spray. Heat should be medium high. Use 1/4 cup of batter for each pancake. Cook until lightly browned on both sides. Keep warm in oven until all batter has been used up.

4. Serve with fruit.

**From the "Eat Clean Diet Cookbook" by Tosca Reno

Number of Servings: 12

  

1 Cup Oatmeal
1 Cup Fat Free Cottage Cheese
1/2 Cup Egg Whites
2 tbsp Almond or Rice Milk
1-2 scoops Protein Powder
1 tsp cinnamon
Fruit (blueberries, bananas) if you wish!

Directions:

In blender (or in a bowl if you do not have a blender) combine oatmeal, egg whites, cottage cheese, milk, protein powder, and fruit.
Blend until creamy, and looks like pancake batter. If mixture is too thick, add more milk or water as necessary.
Heat griddle or non-stick pan on medium heat.
Pour pancake batter onto pan/griddle – cook each side of pancakes for about 4-6 minutes (depends on your griddle).
Take pancakes off once cooked and allow to cool.
Serve with unsweetened apple sauce or your favourite fruit topping.
These protein pancakes are one of my favorite breakfast options! They are so quick to make and you can add so many different flavors.