Lemony Protein Pancakes

  • Yield: 4 servings
  • Prep: 10 minutes
  • Cook: 20 minutes

If you're a fan of lemon ricotta pancakes or cheese Danish, you'll flip for these higher-protein pancakes that will remind you a little of both, minus the sugar crash.

Ingredients

1/2cup Atkins Flour Mix
Atkins Flour Mix
1/4cup wheat bran
1 1/8cups whole grain soy flour
2/3cup vanilla whey protein powder1/3
1/4cup organic 100% whole ground golden flaxseed meal
2 2/3cups vital wheat gluten flour
Pancakes
1/3cup almond meal flour
2teaspoons baking powder
3large eggs
1/2cup cottage cheese 2% fat
1tablespoon lemon peel
2tablespoons lemon juice
3tablespoons organic virgin coconut oil
1tablespoon Greek yogurt

Instructions

If you’re a fan of lemon ricotta pancakes or cheese Danish, you’ll flip for these higher-protein pancakes that will remind you a little of both, minus the sugar crash. If you want to make these even more unique, look for Meyer lemons, a special breed of lemon, in season November through March.

  1. Place the Atkins Flour Mix, almond meal, and baking powder, in a large bowl. Stir well. In a separate bowl, whisk the eggs, then blend with the cottage cheese, lemon zest, and lemon juice until well incorporated.  Add to the dry ingredients and blend well.
  2. Melt the coconut oil over medium heat. Using a 1/4-cup measure, drop batter onto the skillet or griddle. Cook 2 to 3 minutes until the edges start to firm and bubbles begin to form in the middle of each pancake. Coat the tops with a light layer of cooking spray. Flip the pancakes and cook another 1 to 2 minute or until firm. Serve immediately.

Find this and other delicious recipes in the new Atkins: Eat Right Not Less Guidebook to Living a Low-Carb and Low-Sugar Lifestyle!

Nutritional Info *per serving

  • Calories 278.6kcal
  • Fat 21.1g
  • Carbohydrate 5.5g
  • Fiber 2.3g
  • Protein 21.5g