An all-American breakfast, but healthier
Protein Pancakes with crème fraiche
For the Independence Day long weekend coming up, try this healthier and delicious pancake recipe. I use full-fat cottage cheese, almond flour and a scoop of protein powder as the base of this pancake. It gets topped with crème fraiche (heavy cream that has been thickened and soured with bacterial cultures). You can make your own using this recipe (add a teaspoon of vanilla bean paste or vanilla extract). I used this vanilla crème fraiche from Vermont Creamery. And last, but definitely not the least - a heap of in-season ripe strawberries and blueberries to make this red, white and blue.
This recipe makes 4 (approx. 6-inch) pancakes - they are filling so I would say it serves 2.
Protein Pancakes with Crème Fraiche (download recipe card here)
½ cup [110g] full-fat cottage cheese
½ cup [56g] blanched almond flour
1 scoop vanilla protein powder (25g protein)
1 tsp baking powder
2 tbsp whole milk (or unsweetened almond milk)
1 tbsp butter
2 oz [56g] vanilla crème fraiche
½ cup [70g] diced strawberries
½ cup [70g] diced blueberries
Maple syrup, optional
Step 1. In a blender or food processor, combine the cream cheese, almond flour, protein powder, eggs, baking powder and milk. Blend until smooth - batter should be thick but pourable.
Step 2. Heat a small skillet over medium-low heat. When hot, add half a teaspoon of butter and ladle 1/4th of the batter. Cook for about 2 minutes on one side or until you see the sides dry, then flip the pancake and cook for another minute. Repeat for 3 more pancakes.
Step 3. Serve with crème fraiche, strawberries and blueberries. You can also drizzle a little maple syrup but limit the portion.
Adjust the amount of milk added to control the consistency of the batter, this could vary depending on the protein powder used.