BFFM Protein Pancakes
These pancakes contain a great balance of carbohydrate, protein, and fat. I;ve adapted the recipe from one provided by Tom Venuto on his Burn the Fat Feed the Muscle website: www.burnthefatinnercircle.com
I make these up two or three dozen at a time and wrap them in foil. Refridgerated, they last up to a week and make a handy on-the-go nutrition option."Great! I didn't have cottage cheese so I used part-skim ricotta cheese- they came out perfect. I also added 2 tblsp flax seed and hemp powder for added protein. I swapped Splenda with stevia and the taste was great." - Healthychiro21
Yield: 24 Ready in 1 hours
favorite of 65 people 61 people want to try
|240 gramrolled oats; dry old fashioned are best|
|2 scoopwhey protein; I use Optimum Nutrition brand vanilla flavor|
|0.5 cupgranulated Splenda; otherwise 12 packets of Splenda|
|2 teaspoonpowdered cinnamon|
|1 pintegg white; Egg Beaters brand works well|
|1 poundcottage cheese; fat free is best|
|3 tablespoonvanilla extract|
|1 tablespoonimitation butter flavor|
BFFM Protein Pancakes Preparation
Combine dry ingredients in a large mixing bowl. Next add the liquid egg whites, cottage cheese and flavoring extracts. Thoroughly mix the dry and wet ingredients with a spoon. Next, use a high powered stick blender or conventional blender to mix ingredients to a smooth batter texture.
Heat griddle or skillet to approx 400 deg. Lightly mist with cooking oil spray. Using a 1/2 cup scoop ladle batter onto skillet. I generally tip the skillet at various angles to get the batter to flow into a round pancake shape approximately 6 to 8 inches in diameter. Cook until well browned on each side.
Either eat hot off the skillet, or wrap between two sheets of aluminum foil for storage.
Serving Size: 1 pancake (1/12 of recipe)
Calories: 125.4 cals
Carbs: 16.1 g
Protein: 11.9 g
Fat: 1.7 g
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