Protein Pancakes with Mixed Berry Compote
Fluffy protein-packed pancakes made with cottage cheese and whey protein, topped with a warm mixed berry compote for a breakfast that fuels your gains.
INVENTORY LIST
MEAL PREP LOGISTICS
- Storage: Store cooked pancakes in an airtight container in the fridge for up to 4 days. Store compote separately for up to 5 days.
- Batching: Blending the oats into the batter gives you a smooth, flour-like texture without any grittiness.
- Reheat: Reheat pancakes in a toaster or microwave for 30-45 seconds. Warm compote in microwave for 20 seconds.
EXECUTION STEPS
THE MACRO PREP
Blend cottage cheese, egg whites, protein powder, oats, baking powder, and vanilla extract in a blender until smooth. Let batter rest for 3 minutes.
HIGH HEAT SEAR
Heat a nonstick skillet over medium-low heat and spray with cooking spray.
HIGH HEAT SEAR
Pour 1/4 cup batter per pancake onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook 1-2 minutes more.
HIGH HEAT SEAR
Meanwhile, combine frozen berries, maple syrup, and lemon juice in a small saucepan over medium heat. Cook for 5-7 minutes, stirring occasionally, until berries break down into a compote.
STEP 5
Stack pancakes and spoon warm berry compote over the top. Serve immediately.
PRIMARY CATEGORY
EXPLORE MORE One Pan ProteinRELATED INGREDIENTS
FULL EXECUTION PLANS
5-DAY HIGH PROTEIN MUSCLE GAIN PLAN ›GROCERY LIST
servings
- 1 cup (226g) low-fat cottage cheese
- 4 large egg whites
- 1 scoop (30g) vanilla whey protein powder
- 1/2 cup (60g) rolled oats
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 cup (150g) frozen mixed berries
- 1 tablespoon maple syrup
- 1 teaspoon lemon juice
- Cooking spray