High protein blender pancakes
2
Points®
Temps total: 20 min • Préparation: 10 min • Cuisson: 10 min • Portions: 4 • Difficulté: Facile
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).
Ingrédients
Cooking spray
4 spray(s)
Fat free cottage cheese
1⅓ 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
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