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High Protein Cottage Cheese & Oatmeal Pancakes with Raspberry Sauce

In this recipe, I make protein pancakes with oatmeal, cottage cheese, and egg whites and make a refined-sugar-free sauce out of cooked down raspberries!
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings 4 people
Calories 320kcal
Author Abbey Sharp

Ingredients

  • 1 1/2 cup plus 1 tbsp oatmeal
  • 1 1/2 cup plus 1 tbsp low fat cottage cheese
  • 1 tbsp vanilla
  • 1 1/2 cup plus 1 tbsp egg beaters/ egg whites
  • 1 3/4 cinnamon
  • pinch salt a generous pinch
  • 2 1/2 tsp baking powder
  • 2/3 cup blueberries
  • 1 1/4 cup raspberries fresh or frozen

Instructions

Pancakes

  • Blend the oatmeal, cottage cheese, vanilla, egg whites/beaters, cinnamon, salt and baking powder in a blender until smooth.
  • Cook on a lightly greased nonstick skillet, adding blueberries to pancakes while in pan. Flip once golden brown on one side and cook on the other side until golden brown.

Sauce

  • Meanwhile, cook down the raspberries in a saucepan until syrupy and sauce-like.

Assembly

  • Serve the sauce on top of the pancakes.

Nutrition

Calories: 320kcal