These banana protein pancakes blend cottage cheese, oats, and pancake mix into a large batch that works well for breakfast prep.
A QUICK NOTE
Let the batter rest for a few minutes after blending so the oats can absorb some liquid. If the pancakes brown too quickly before the centers set, lower the heat slightly.
INGREDIENTS
3 large eggs
6 liquid egg whites (about 1 cup)
1½ cups low-fat cottage cheese
1⅓ cups rolled oats
1⅓ cups Kodiak pancake mix
3 ripe bananas
2 tablespoons sugar-free syrup
Optional toppings: fruit, nuts, or sugar-free syrup
DIRECTIONS
1. Preheat a griddle or large skillet over medium heat.
2. Add the eggs, egg whites, cottage cheese, oats, pancake mix, bananas, and syrup to a blender. Blend until smooth.
3. Lightly grease the hot griddle or skillet.
4. Pour the batter onto the cooking surface in your preferred pancake size. Cook until bubbles form and the edges look set, then flip and cook the second side until done.
5. Serve with your favorite toppings. This recipe makes about 17 generously sized pancakes.
