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“A high protein pancake made with egg whites and cottage cheese. This recipe is excellent for making in big batches and freezing. The pancakes reheat wonderfully in the toaster (for a crunchy outside) or in the microwave (for a softer outside).”
READY IN:
10mins
SERVES:
2
YIELD:
3 small pancakes per serving
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine all ingredients in a food processor until completely combined.
  2. Scoop onto preheated griddle or frying pan, on low to medium heat. It is important to cook these at a low to medium temperature to ensure the insides cook completely. Cook on one side until the top begins to set, then flip and cook for 2-3 more minutes.

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