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5Ingredients
20Minutes
170Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup rolled oats (large, I like to use Bob’s Red Mill, which are also gluten free)
- 1/2 cottage cheese (or Greek yogurt)
- 4 egg whites
- 1 scoop vanilla protein powder (optional)
- 1 tsp. vanilla extract
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Directions
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NutritionView More
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170Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories170Calories from Fat45 |
% DAILY VALUE |
Total Fat5g8% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol10mg3% |
Sodium210mg9% |
Potassium360mg10% |
Protein17g |
Calories from Fat45 |
% DAILY VALUE |
Total Carbohydrate12g4% |
Dietary Fiber3g12% |
Sugars3g |
Vitamin A10% |
Vitamin C10% |
Calcium15% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(3)
Misti Neas 4 years ago
I must have missed something but I thought I followed this to a tea and the batter completely fell apart in pan 😆
KTM.co 4 years ago
excellent added frozen bananas to the batter used the nutribullet and topped pancakes with fresh berries also used pancakes as crepesxand topped with scrambled eggs and avocados 😋
Jeff Dammeyer 6 years ago
I made a double batch. Very good flavor, if a bit on the heavy side in terms of consistency. I used the silicone spatula to spread the batter a bit, to get a thinner cake. Next time I will thin the batter itself a bit. No problems with sticking, as I cooked them on my cast iron griddle, not an unseasoned and un-preheated cast iron skillet! I rarely have sticking issues using my cast iron cookware, which is well seasoned, never sees soap, and is carefully heated to cooking temperature before adding ANYTHING to the pan 🙄