Protein Pistachio Pancakes
Serves 410 mins prep10 mins cook
Made without any protein powder, these toddler-approved and parent loved pistachio protein pancakes are an elevated classic breakfast. Made with my favorite dark chocolate chunks plus a batter with cottage cheese and eggs, they are ultra fluffy (check the video if you don't believe me!) and ultra delicious! Served with some Greek yogurt, honey, and fresh raspberries - what could be better?!
0 servings
What you need
Instructions
0 Heat a large skillet over low to medium heat with a bit of butter. 1 Using a coffee grinder, blend ⅓ cup pistachios into a powder. Roughly chop up the other ⅓ cup of pistachios. 2 Blend [wprm-ingredient text="1/2 cup cottage cheese" uid="1"], [wprm-ingredient text="5 eggs" uid="7"], [wprm-ingredient text="2 tbsp honey" uid="5"] in a blender for 30 seconds. 3 In a large bowl, mix the [wprm-ingredient text="3/4 cup all-purpose flour" uid="0"], [wprm-ingredient text="2 tsp baking powder" uid="2"], [wprm-ingredient text="1/2 tsp baking soda" uid="3"], [wprm-ingredient text="1/2 tsp vanilla extract" uid="4"], pistachio flour, and cottage cheese mixture. Then, fold in the [wprm-ingredient text="1/4 cup chocolate chips" uid="8"] and chopped pistachios.If serving these to toddlers, leave out the chopped pistachios as these can be a choking hazard. 4 Pour about ⅓ cup of batter into the skillet. Cook for roughly 2 minutes on each side. You'll know it's time to flip when a handful of bubbles start to appear in the batter. 5 Repeat with all the batter. You should make about 8 pancakes that are 5" in diameter. Enjoy with your favorite toppings!View original recipe