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.
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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (53g)|
|Recipe Makes: 24|
|Calories from Fat: 9 (12%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0.8mg||0 %|
|Sodium 135.5mg||5 %|
|Potassium 97.5mg||3 %|
|Total Carbohydrate 7.7g||2 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 6.5g|
|Protein 8.1g||12 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 75
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