Protein pancakes with Greek yogurt and raspberries
These gluten-free breakfast pancakes are high in protein, thanks to cottage cheese. A dollop of Greek yogurt on top not only ups the protein even more, it adds that irresistible creamy satisfaction. Give the dish a final flourish with fresh raspberries or whichever berries you prefer. What a delicious way to start the day!
- 3 oz greek yogurt (0% fat)
- 5 oz fresh raspberries or frozen raspberries
- Add eggs, cottage cheese, psyllium husk, and salt to a medium-sized bowl and whisk until combined. Let the batter sit for a few minutes until it has thickened up a bit.
- Heat the butter in a non-stick frying pan over medium-high heat. When the pan is hot, use a 1/4 cup (0.5 dl) measuring cup, or ladle, to pour batter into the frying pan. Fry the pancakes for about 3-4 minutes or until the tops start to set. Flip and fry for another minute or two. The smaller you make them, the easier they will be to flip.
- Serve with a dollop of Greek yogurt and raspberries or your favorite berries.
- hese pancakes also make a great cold snack. Wrap up a few and bring them to work.You could also add a scoop or two of your protein powder of choice to increase the protein percentage even more.Half a serving is enough if you're making them as a dessert. Serve with whipped cream, berries, and our hazelnut spread.
Storing and reheating
- These pancakes taste best when freshly made, but they keep well in the fridge for two to three days. You can also store them in the freezer for up to three months.To store them stacked on top of each other, place a piece of parchment paper between each pancake so they don't stick together.Reheat in the microwave or in the oven at a low temperature.
Tried this recipe?Let us know how it was!