14gNET CARBSCottage Cheese Pancakes
High-protein blender pancakes made with cottage cheese, eggs and a little oatmeal. Creamy inside, golden outside.
Ingredients
Batter
- 1 cup 2% cottage cheese
- 2 large eggs
- 1/3 cup old-fashioned rolled oats
- 1/2 tsp baking powder
- 1 tsp granulated monk fruit sweetener
- 1/2 tsp ground cinnamon
- 1 tsp vanilla extract
For the pan
- Cooking spray
Directions
- Add the cottage cheese and eggs to a blender and blend until smooth, about 20 seconds.
- Add the oats, baking powder, monk fruit, cinnamon and vanilla. Blend until the oats are finely ground and the batter is smooth. Let it sit 3 minutes to thicken.
- Heat a large nonstick skillet over medium heat and coat with cooking spray.
- Pour about 1/4 cup of batter per pancake. Cook 2 to 3 minutes, until the bottoms are golden and the tops look mostly set.
- Flip and cook 1 to 2 minutes more, until both sides are golden and the centers feel firm. Repeat to make 6 pancakes.
Nutrition per serving (3 pancakes)
Estimated per serving from USDA FoodData Central and typical US label values. Total carbs include sugar alcohols; net carbs subtract fiber and sugar alcohols. Sugar alcohols: 2g.
Know your label
Mayo Clinic says refined grains have the germ and bran removed, which takes out nearly all of the fiber.
What we use
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Contains
eggs, dairy
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Inspired by Diabetes Strong. Our version is rewritten and adjusted for lower carbs. This recipe is still in our test kitchen; amounts may change after testing. Nutrition is estimated and for general information only, not medical advice. Check with your care team about your own carb targets. DisclaimerPrinted from diabeticrecipes.us/recipes/cottage-cheese-pancakes/