Protein Pancakes (aka - "Biggest Loser Pancakes")

Ask my family... do I EVER eat pancakes?  Never.  Kind of like never eating PB&J sandwiches.  We tried to calculate how many PB&J sandwiches I have made over the course of my life as a mother - couldn't do it.  The same goes for pancakes - I can't even estimate.  When you make so MANY of something, it's easy to develop a dislike for it.

I saw these on Pinterest a long time ago and for some reason, the idea of a protein-packed pancake appealed to me.  No white flour, no fat of any kind, no leavening, no salt, and fiber too.  Could it really be good?  If you're expecting a REAL, American-style pancake - you might be disappointed.  But if you're wanting a breakfast that stays with you for several hours that actually tastes good, this works.

Three pancakes add up to about 170 calories - the entire batch makes ten.  I decided I could splurge on a few teaspoons of butter, and a TBS of syrup.  That would add, say... 47 calories for the syrup, and about 70 for the butter.  So a little over 300 calories for breakfast.  Not bad.  Nice change from smoothies and protein shakes.  

The ingredients are healthy, and with the touch of cinnamon and vanilla - you really don't taste anything 'weird'.  You can use 'diet' syrup and lite butter - but then it really would be a diet pancake.  

Protein Pancakes (aka - "Biggest Loser Pancakes") 
via biggest-loser-recipes.com

6 egg whites (about 3/4 cup)
1 cup cottage cheese
1 cup rolled oats (dry)
2 tsp sugar
1 tsp cinnamon
1 tsp vanilla

Combine all ingredients in a blender jar.  Blend until smooth.

Heat non-stick skillet over medium low heat.  Spray with non-stick cooking spray, or brush very lightly with butter.

Pour about 1/4 cup into preheated pan for each pancake.

Allow to cook until pancakes begin to look a little drier around the outer edges, and they begin to puff up.  Flip.  Cook until golden brown on other side.

Serve hot dusted with powdered sugar & fruit, or (for more a few more calories) with butter, syrup, etc...

Leftover pancake batter can be stored in airtight container in refrigerator until needed.