Healthy Weight Watchers Cottage Cheese Blender Pancakes

Weight Watchers Breakfast Recipes Yogurt Cottage Cheese

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4.25 from 24 votes

Healthy Weight Watchers Cottage Cheese Blender Pancakes

Easy, healthy and delicious cottage cheese pancakes that pack a powerful protein punch.

Prep Time5

Cook Time10

Total Time15

Course: Breakfast

Cuisine: American

Keyword: healthy breakfast, heatlhy pancakes, protein pancakes

Servings:

Author: Martha McKinnon | Simple Nourished Living

Equipment

Ingredients

1/4 cup oats
2 heaping tablespoons Heart Smart Bisquick
2 egg whites
1/2 cup non-fat cottage cheese
3 tablespoons non-fat milk or more if necessary
1/2 teaspoon vanilla extract

Instructions

Gather and prep your ingredients.
Place the oats in the blender and pulse to make "oat flour."
Add all remaining ingredients to the blender and process on high speed until smooth. Add another splash of milk if necessary to achieve a nice pancake batter consistency.
Place a large nonstick skillet over medium heat. Lightly coat the pan with nonstick cooking spray. The pan is ready when a drop of water sizzles in the pan.
Working in batches, add the batter to the heated pan in 1/4-cup portions, spacing them evenly apart. Cook until the pancakes are set around the edges and golden brown on the bottom, 2 to 3 minutes Gently flip the pancakes with a thin spatula and cook until the second side is golden-brown, 1 to 2 minutes longer. Transfer to a plate.
Gently flip and continue to cook until both sides are lightly browned and the insides are cooked through, 2 - 3 more minutes.
Repeat cooking the remaining batter. These pancakes are best when eaten still warm. Serve with your favorite toppings.

Notes

Serving size: Entire Recipe (about 4 4-inch pancakes)

WW Points: 2

Check your WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)

Favorite Toppings

These pancakes are wonderful with classic maple syrup and fresh strawberries—but they're also a great canvas for something more interesting:

A spoonful of cottage cheese and fresh fruit for extra protein
Fresh berries—strawberries, blueberries, raspberries, or a mix
Sliced banana with a drizzle of honey
A dollop of plain Greek yogurt and a few berries
Almond butter or peanut butter with sliced banana
Unsweetened applesauce with a pinch of cinnamon
A sprinkle of dark chocolate chips for a treat

Storing and Reheating

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave for 30–45 seconds, or warm in a skillet over low heat for a couple of minutes. These also freeze well—layer them between sheets of parchment.

Nutrition