Cottage Cheese Protein Pancakes with Turkey Bacon
Fluffy, high-protein blender pancakes made with cottage cheese and eggs, served with crisp turkey bacon.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 4
- Cuisine: American
- Difficulty: Easy
Dietary
- Gluten-Free
- Low-Sugar
- Low-Carb
- High-Protein
- Nut-Free
- Low-Calorie
- Low-Saturated-Fat
Tags
- fry
- quick
- comfort food
- kid-friendly
- crowd-pleaser
- classic
Ingredients
- 2 cup cottage cheese (2% milkfat)
- 4 eggs (large)
- 0.5 cup unflavored whey protein powder
- 0.25 cup ground flaxseed
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 0.5 teaspoon ground cinnamon
- 1 tablespoon butter
- 8 slice turkey bacon
Instructions
- Place 2 cups cottage cheese, 4 eggs, 1/2 cup unflavored whey protein powder, 1/4 cup ground flaxseed, 1 teaspoon baking powder, 1 teaspoon vanilla extract, and 1/2 teaspoon ground cinnamon in a blender. Blend on high for 45 seconds until completely smooth.
- In a large nonstick skillet over medium heat, cook 8 slices of turkey bacon for 3 to 4 minutes per side until crisp and browned. Transfer to a paper towel-lined plate.
- Melt 1 tablespoon butter on a large griddle or nonstick skillet over medium-low heat.
- Pour batter in 1/4-cup portions onto the griddle to form 8 to 12 small pancakes. Cook for 2 to 3 minutes until bubbles form on top and edges look set, then flip and cook for 1 to 2 minutes more until golden brown.
- Divide the pancakes and turkey bacon evenly among 4 meal prep containers and allow to cool before sealing.
Notes
Pancakes can be reheated in a toaster or microwave in 30 to 45 seconds for a fast weekday morning meal.
Nutrition (per serving)
- Calories: 340
- Protein: 33 g
- Carbohydrates: 6 g
- Fat: 16 g
- Fiber: 2 g
- Sodium: 620 mg
- Saturated Fat: 5 g
- Sugar: 3 g
- Cholesterol: 235 mg