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.
- 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
- 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
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.
- 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.
- 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