Cottage cheese and egg whites are great sources of protein and the oats provide the slow-digesting carbs you need to keep your energy levels up until your next meal. We mostly make Low Carb Cottage Cheese Pancakes for breakfast, but you can also use them as an after workout snack. They are great cold, so you can easily just wrap them up and bring them along to the gym or to work.
If you want to add a little sweetness (or turn them into a delicious dessert), spread some sugar-free jam on them and add a few fresh berries. Or you could add a spoonful of peanut butter to get some healthy (and delicious) fat.
These low carb pancakes taste just like regular thin pancakes (crepes), so if you don’t tell your kids that they are healthy, they will love them too!
Pour cottage cheese and egg whites into the blender first, then add oats, vanilla extract, and a little stevia.
Blend to a smooth consistency.
Put a pan with a little cooking spray on medium heat and fry each pancake until golden on both sides.
Serve with berries, sugar-free jam or peanut butter.