Perfect Protein Blender Pancakes
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Start your morning with these Perfect Protein Blender Pancakes, made with Botanica’s Perfect Protein Vanilla for a protein-packed breakfast that’s both fluffy and satisfying. A blend of cottage cheese, tahini, and hemp seeds creates a rich, creamy batter, while warm cinnamon adds a comforting touch. Quick and easy to whip up in the blender, these pancakes are perfect for busy mornings or leisurely weekend brunches. Serve with a pat of butter or your favorite toppings for a wholesome, delicious start to your day that fuels your body and delights your taste buds!
Recipe by Teri-Ann Carty
Ingredients:
- 1 egg
- 1 cup soy milk
- ½ cup cottage cheese
- ½ cup tahini (or any nut or seed butter you like)
- 1 tsp vanilla
- 1 cup all purpose flour
- 1 tbsp baking powder
- 1 tbsp cinnamon
- ¼ cup hemp seeds
- ¼ cup Perfect Protein Vanilla
- ¼ tsp salt
- Butter for the pan and to top your pancakes
Directions:
- To a blender, add egg, milk, cottage cheese, tahini, and vanilla. Blend for 30 seconds or so.
- Add dry ingredients and blend until just incorporated. Scrape down sides of blender if needed.
- Let the batter rest while you heat your pan.
- Add 1 tsp butter into the hot pan (non-stick spray also works). Let the butter melt before ladling pancake batter into the pan. I fit 3 pancakes in my pan.
- Wait for bubbles to appear, then flip your pancakes and cook until golden brown on both sides.
- Serve your pancakes with your favourite toppings!
