Sunday pancakes, rebuilt
Buttermilk Pancakes, 20g Protein a Stack
The classic fluffy buttermilk pancake, rebuilt with oat flour, cottage cheese and egg whites. Same tall stack. It holds you until lunch.
25minutes
4servings
21gprotein
310kcal est.
Method
- Blend the cottage cheese, egg, egg whites, buttermilk, maple and vanilla until completely smooth.
- Whisk the oat flour, baking powder, baking soda and salt in a bowl. Pour in the wet mix and stir just until no dry streaks remain. Rest 5 minutes so the oats drink.
- Heat a nonstick griddle over medium and wipe with a little oil. Pour 1/4-cup rounds. Cook until bubbles break on top and the edges look set, about 2 minutes, then flip for 1 to 2 more.
- Keep the finished pancakes warm in a low oven while you cook the rest. Makes about 12.
- Stack three a plate with blueberries and a tablespoon of maple. Leftovers freeze and go straight into the toaster.
What we swapped
The original is white flour, three tablespoons of sugar and melted butter in the batter, then more butter and syrup on top. Here oat flour and blended cottage cheese carry the batter, egg whites lift it, and the sugar is a tablespoon of maple. Three times the protein and twice the fibre, and it still stacks tall.
Lightened up from Fluffy Buttermilk Pancakes by Sally's Baking Addiction.
