High Protein Pancakes
This is my go-to breakfast before a gym workout. 9 grams of protein per pancake. I add chia seeds for some fiber and omega-3 fatty acids. They taste good even without maple syrup. They also freeze really well.
I use brown rice flour which makes these pancakes gluten-free but they are also great with wheat flour. I recommend NOT using coconut flour, quinoa flour or almond flour. I have tried them all and they just don’t come out as well with the brown rice flour.
Double the chia seeds for more fiber and omega-3 fatty acids.
Ingredients
3 eggs
1/2 cup cottage cheese (4% milkfat is best)
1/3 cup brown rice flour
1 tablespoon liquid coconut oil
1 tablespoon chia seeds
Directions
Add eggs, cottage cheese, brown rice flour, coconut oil and chia seeds to a large bowl. Mix until no lumps are present.
Heat a skillet under low to medium heat. Add grass-fed butter, coconut oil, or ghee to the skillet. Once oil or butter is heated, add 1/3 cup of pancake mixture to skillet. Flip when pancake is lightly browned on one side.
Makes 4 pancakes.
Nutrition Facts per serving
Calories: 174 Protein: 9 g Carbs: 12 g Fiber: 1.5 g Fat: 9.5 g Omega-3: 0.5 g