If my extremely picky three year old granddaughter can't stop eating them, I'm SOLD on this recipe. They pack a ton of protein- and I made them exactly as written. Here are a few hints that will make your experience better, addressing previous concerns with consistency and burning. I used my trusty Nutribullet to pulverize the dry ingredients first, then dump into a mixing bowl or 2-cup Pyrex measuring cup. Add the wet ingredients to the same Nutribullet container and blend until completely liquified. It should be very runny. If it seems thick, add a couple tablespoons water and blend some more. Pour the wet into the dry and mix with a spoon. Your frying surface should be at a medium-low temp, sprayed with cooking spray. I pour mine by 1/4 cup measure onto my nonstick fry pan. Cooking these pancakes low/slow is key to success! I've made them many times and after they cool, for the ones I'm saving for later, I layer in sealable containers separated by wax paper. Keep 'em in the fridge and reheat. Yummy with fresh berries, sliced banana and real maple syrup!
These were delicious! I've never had/made anything like this, but as I was mixing it up, it smelled soooo good that I couldn't wait to dig in. As they are, they just have a hint of sweetness. Also, these are not as fluffy as the usual pancakes, but they are super moist and flavorful. I did not use the protein powder. I topped mine w/ butter, sliced bananas and maple syrup~YUM! I will def be making these again! Thanks for sharing. :)
These turned out pretty tasty, though I had some issues with the batter and cooking. I had my pan on medium heat but found that the batter was soft so the outside would start burning before it had cooked enough to be able to flip them. So I turned the heat down to low and added a little flour to the batter (maybe about 1/4c), and the remaining pancakes were great. Served with sliced banana and syrup - yum!
I just finished making these for breakfast and I really wish I would have taken a pic. They cook up so beautifully. They have the texture of a crepe but thickness of a pancake. Taste kind of like banana bread. Great high protein recipe just before going to the gym! :)
Delicious pancake! Your family won't know it's an alternate pancake recipe modified to be lower carb/high protein; not eggy or dry. It is a great way to use my Tera's Whey bourbon vanilla protein powder which I don't care for as a drink. I quadrupled the recipe so I could freeze some, and I drained the cottage cheese in a sieve for an hour to remove some excess liquid. I still thought the batter was very thin, but it cooked up nicely. Cooked six 1/4 cup sized pancakes on an electric griddle at 300 degrees, 3 minutes per side.
I did have to turn my griddle down lower than I was expecting for the temp mentioned in the recipe or they browned too quickly for the inside to cook through.
It has a really nice flavor with the amount of cinnamon. I have made other recipes that did not seem as fluffy or had as good a flavor.
I try to make them smaller in size and I like to toast the leftover pancakes in my toaster oven to crisp them back up and spread a tiny bit of nutella between two of them to take on the go.
I literally make a double batch of these and freeze them individually every two weeks for my toddler-aged son. They freeze well and are perfect for breakfast on the go. He loves them and we love them too and their packed with protein. They're a bit finicky to get the temperatures right, but on a gas stovetop I go for medium-low. Electric griddle, medium-high.
I followed the exact recipe. I did leave out the protein powder which is optional. They were exceptional.
Delicious! Blended it all up before camping and fried them up there. Threw some blueberries on top. We loved them and so did our kids. Followed the recipe as written.
Way too much cinnamon in my opinion
