This is one of my favorite meal recipes. It can be eaten for breakfast , snack, lunch or dinner. It is clean, easy to make, and very high in protein! Serve with a thin spread of natural almond or peanut butter (great for a treat). If you have a weight loss goal, I recommend using a low fat Greek yogurt as an alternative. It makes about 14 to 16 pancakes. Refrigerate leftover or freeze for another meal. Enjoy!!
2 cups Quinoa flakes
1 tsp baking powder
½ tsp ground cinnamon
1 cup fresh blueberries or raspberries(optional)
14 egg whites
2 cup fat free-low sodium cottage cheese
1. Combine first three ingredients in a medium bowl.
Make a well in the centre
2. Combine whites and cottage cheese and in small bowl.
Pour into well
Stir until just moistened
Stir in berries (optional)
3. Heat a nonstick pan or griddle or prepare a skillet with olive oil or coconut oil cooking spray.
Heat should be medium high.
Use ¼ cup of batter for each pancake.
Cook until lightly brown on both sides.
Keep warm in oven until all the batter has used up.
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