BFFM Protein Pancakes
- Preparing Time: 1 hour
- Total Time: 1 hour
- Served Person: 24
- 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
- Carbohydrate 7.66274283333333 g
- Cholesterol 0.755983333333333 mg
- Fat 1.00416575 g
- Fiber 1.1750500348409 g
- Protein 8.075623375 g
- Saturated Fat 0.262653145833333 g
- Serving Size 1 1 Serving (53g)
- Sodium 135.460725 mg
- Sugar 6.48769279849243 g
- Trans Fat 0.1584551125 g
- Calories 75 calories
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
