Protein pancakes with Greek yogurt and raspberries
- 4 4 large egglarge eggs
- 8 oz. (1 cup) 230 g (260 ml) cottage cheese
- ½ tbsp ½ tbsp ground psyllium husk powder
- 1 pinch 1 pinch salt
- 2 tbsp 2 tbsp butter, for frying
- ½ cup (3 oz.) 120 ml (90 g) Greek yogurt (0% fat)
- 5 oz. (1¼ cups) 140 g (270 ml) fresh raspberries or frozen raspberries
- Add eggs, cottage cheese, psyllium husk, and salt to a medium-sized bowl and whisk until combined. Let the batter sit for a few minutes until it has thickened up a bit.
- Heat the butter in a non-stick frying pan over medium-high heat. When the pan is hot, use a 1/4 cup (0.5 dl) measuring cup, or ladle, to pour batter into the frying pan. Fry the pancakes for about 3-4 minutes or until the tops start to set. Flip and fry for another minute or two. The smaller you make them, the easier they will be to flip.
- Serve with a dollop of Greek yogurt and raspberries or your favorite berries.
These pancakes also make a great cold snack. Wrap up a few and bring them to work.
You could also add a scoop or two of your protein powder of choice to increase the protein percentage even more.
Half a serving is enough if you're making them as a dessert. Serve with whipped cream, berries, and our hazelnut spread.
Storing and reheating
These pancakes taste best when freshly made, but they keep well in the fridge for two to three days. You can also store them in the freezer for up to three months.
To store them stacked on top of each other, place a piece of parchment paper between each pancake so they don't stick together.
Reheat in the microwave or in the oven at a low temperature.