Rolled Protein Pancakes with Cottage Cheese
Rolled Protein Pancakes with Cottage Cheese are made in a blender with no protein powder for crepe-like pancakes ready for any tasty filling!
Ingredients
- 6 large eggs (or 1½ cups egg whites)
- 1½ cups cottage cheese (14 ounces)
- ½ cup all-purpose flour (67 grams)
- ½ teaspoon baking soda
- jam, lemon curd, syrup, butter, powdered sugar, lemon juice, etc. (for serving)
Instructions
- Add all of the ingredients to a blender or food processor and blend until smooth.
- Preheat a nonstick skillet over medium heat. Grease it with cooking spray or a small amount of butter or oil. Scoop about ½-cup of batter into the skillet. Tilt the pan in all directions to spread out the batter or spread the batter with a silicone spatula.
- Cook about 1½-2 minutes on the first side, when bubbles on the surface begin to pop and the edges are set.
- Loosen the edges of the pancake with a large flexible spatula and then flip it. Cook 1-2 minutes on the second side, until golden brown. Transfer to a serving plate and stack, fold, or roll the pancakes.
- Grease the pan as needed, usually about halfway through the batter.
- Serve the pancakes with any desired toppings.
Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts calculator to obtain the most accurate nutrition facts for your meal.
Nutrition Facts
Calories: 161kcalCarbohydrates: 10gProtein: 13gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 195mgSodium: 328mgPotassium: 135mgFiber: 0.3gSugar: 2gVitamin A: 344IUCalcium: 73mgIron: 1mg
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