These pancakes are full of protein, and they taste just like, or possibly better, than regular pancakes!
15 Minutes to Prepare and Cook

High Protein Pancakes

• 6-Egg Whites
• 1 cup- Rolled Oats
• 1 cup- Cottage Cheese
• 1 scoop- Vanilla Whey Protein-I used True Protein French Vanilla Crème
• 1 tsp.-Vanilla (organic)
• 1 tsp.-Cinnamon
• 1 packet Stevia (you may want to use two packets of your prefer your pancakes to be a bit sweeter or if you plan on eating them plain with no toppings.)
• 3/4 Cup-Organic  Blueberries  (optional)

Directions:

Combine all of the ingredients (except for the blueberries) in a blender and blend until everything is well combined (about 30 seconds). You want to have a nice smooth “pancake batter-like” consistency. Gently stir in the blueberries.  I used frozen so that the end result would be a nice firm berry within the pancake. Pre heat a non-stick pan or griddle over a medium heat and lightly coat with cooking spray.  I used coconut oil cooking spray.   You can test the pan by dripping a drop of water into the pan and see if it dances & sizzles.  If so, your pan is ready! Pour the desired amount of batter into the pre heated pan.   This should yield 4 large pancakes.

To top or not to top…these pancakes taste great as is however, you may want to try Almond Butter or your favorite topping.

This is truly the ultimate travel meal because you can take it with you and it stays fresh for an entire day without refrigeration. It is also "finger food" and you can eat it conveniently a little piece at a time even while you're behind the wheel driving or even on a plane traveling.

Another option is to make a smaller, thinner pancake, top with nut butter, a fruit spread or nothing at all and roll it up like a burrito.  A great on the go meal for you and your kids!!!

Enjoy!!

Nutrtional Facts: Serving size one pancake…yields four.

Individual (w/o Blueberries) - 21.5 Protein/  17.25 Carbs/  2.75 Fat  2 G Fiber per pancake

Individual (w/optional Blueberries) - 21.5 Protein/  20.75 Carbs/  2.75 Fat  2.5G Fiber per pancake