Protein Pancakes

Ingredients

For 1 serving

• 60 g (⅔ cup) rolled oats
• 60 g (¼ cup) low-fat quark or cottage cheese
• 25 g (just under 1 scoop) whey protein powder
• 3 egg whites (about 100 g)
• A little coconut oil or other oil for the pan
• Toppings of your choice: fruit, peanut butter, jam or a zero-calorie syrup

Instructions

1. 1Put the oats, quark, protein powder and egg whites in a blender and blend into a smooth, pourable batter. If it is too thick, add a splash of water or milk.
2. 2Heat a nonstick pan over medium heat and brush it lightly with oil.
3. 3Pour in about 3 tablespoons of batter per pancake and cook for about 2 minutes, until bubbles appear on the surface and the edges look set.
4. 4Flip and cook for another minute, until golden. Repeat with the rest of the batter.
5. 5Stack the pancakes on a plate and add your favorite toppings.

Tips

• 💡 Let the batter rest for 5 minutes before cooking. The oats soak up some of the liquid, and the pancakes hold together better.
• 💡 The nutrition values do not include the oil or toppings. A tablespoon of peanut butter adds about 95 kcal.
• 💡 Need a bigger meal? Double every ingredient for about 806 kcal and 92 g of protein.