BFFM Protein Pancakes

Ready in 1 hour
3 review(s) averaging 5. 100% would make again

Top-ranked recipe named "BFFM Protein Pancakes"

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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

Ingredients

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240 gram rolled oats; dry old fashioned are best
2 scoop whey protein; I use Optimum Nutrition brand vanilla flavor
0.5 cup granulated Splenda; otherwise 12 packets of Splenda
2 teaspoon powdered cinnamon
1 pint egg white; Egg Beaters brand works well
1 pound cottage cheese; fat free is best
3 tablespoon vanilla extract
1 tablespoon imitation butter flavor

Original recipe makes 24

Servings  

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.

Nutrition info:

Serving Size: 1 pancake (1/12 of recipe)

Calories: 125.4 cals

Carbs: 16.1 g

Protein: 11.9 g

Fat: 1.7 g

Credits

Added on Award Medal
Calories Per Serving: 75 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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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 1 year ago
These are my favorite pancakes! For a less sweet version, substitute 2 tbsp agave nectar or honey instead of the splenda. Cook on low heat to ensure that they get completely done.
mseg 4 years ago
The actual combining of the ingredients takes very little time. The majority of the time is spent cooking the pancakes one or two at a time. These taste so good, they can be eaten plain, but they are unbelievable good with fat free cream cheese, sugar free orange marmalde, and fat free whipped topping! [I posted this recipe.]
Carpaholic 4 years ago
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