These protein-packed pancakes or waffles are great for meal prep. You can easily double or triple the recipe to have a quick breakfast anytime. For extras, cool the pancakes or waffles to room temperature, lay them on a sheet pan in an even layer, and freeze overnight. Then store them in an airtight container in the freezer. To reheat, simply place them in a toaster, toaster oven, air fryer, or microwave until warm.
Ingredients
- 2 eggs
- 3/4 cup low-fat cottage cheese or nonfat Greek yogurt
- 1/2 cup old-fashioned oats
- 2 tablespoons pure maple syrup or honey (Omit if using a flavored yogurt.)
- 2 teaspoons baking powder
- 1/2 teaspoon vanilla extract
- Optional add-ins: berries, banana, dark chocolate chips
Directions
Skillet
- In a small blender or food processor, blend all ingredients until smooth.
– If using Greek yogurt, you may want to just mix ingredients in a bowl until well combined. - Heat a skillet over medium heat. Lightly spray with cooking spray.
- Add 1/4 cup of batter to the skillet. Add optional berries, banana slices, or dark chocolate chips.
- Cook for about 4 minutes per side or until each side is golden brown.
Mini Pancake of Waffle Maker
- In a small blender or food processor, blend all ingredients until smooth.
– If using Greek yogurt, you may want to just mix ingredients in a bowl until well combined. - Preheat mini pancake or waffle maker according to product manual. Once heated, lightly spray with cooking spray.
- Add 1/4 cup of batter to the center of the mini pancake or waffle maker. Add optional berries, banana slices, or dark chocolate chips.
- Cook for about 4–5 minutes or until you can lift the lid and the pancake or waffle releases.
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