Photo of High protein blender pancakes by WW

High protein blender pancakes

2
Points® value
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
This easy make-ahead breakfast is a good one to fuel your mornings. The pancakes are gluten-free, naturally sweetened with banana instead of sugar, and loaded with protein (25 grams per serving). To make them ahead, cook and completely cool them; stack them between layers of parchment or wax paper and freeze in a zip-top freezer bag or covered container. To reheat, arrange a serving (2 pancakes) on a microwave-safe plate and microwave on High for 1 to 1 ½ minutes, flipping pancakes over after 30 seconds (or reheat in a 350°F oven for a few minutes).

Ingredients

Cooking spray

4 spray(s)

Fat free cottage cheese

1 cup(s)

Powdered peanut butter

1 cup(s)

Baking powder

1½ tsp(s)

Table salt

¼ tsp(s)

Egg

2 large

Banana

1 small, ripe

Raspberries

1 cup(s)

Blueberries

1 cup(s)

Instructions

  1. In a blender, place the cottage cheese, powdered peanut butter, baking powder, salt, eggs, and banana. Blend on high speed until smooth, about 1 minute, stopping to scrape the sides of the pitcher as needed.
  2. Coat a nonstick griddle or large nonstick skillet with cooking spray and heat over medium. Spoon a scant ⅓ cup of batter per pancake onto the griddle or into the skillet; cook until browned and set, 4 to 5 minutes per side. Top the pancakes with the berries.
  3. Serving size: 2 pancakes and ½ cup berries