Low Carb Protein Pancakes Essentials:
- A high quality whey protein powder – I like this one
- Coconut flour – I recommend this one
- A food scale to measure out all your ingredients
- A blender – I love this one – to blend everything up
- Calorie free pancake syrup, to keep the calories lower on your cakes
- 1 Cup (226g) 1% Fat Small Curd No Salt Added Cottage Cheese
- 6 Egg Whites (210g)
- 6 Tbsps (42g) Coconut Flour
- 1 Scoop (30g) Vanilla Whey Protein Powder
- 1 Tsp Baking Powder
- 1 Tsp Vanilla Extract
- Add all ingredients to your blender
- Blend until smooth
- Once smooth turn your stove up to medium heat, coat a pan with baking spray, and add your batter
- Flip once bubbles start to appear on the top of your pancake
- Cook for another 2-3 minutes and remove from the pan
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