Description
Fluffy and protein-packed egg white pancakes that are perfect for a low-carb brunch or post-workout meal.
Ingredients
- 6 eggs, separated
- 1/2 teaspoon white vinegar
- 4 ounces cottage cheese
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup whey protein powder
- 1/4 cup egg white protein powder
- 1 tablespoon Allulose (optional)
- Optional toppings: everything bagel seasoning, fresh berries, sugar-free syrup, Greek yogurt, nut butter
- Optional: 1 teaspoon vanilla extract (for French Toast version)
Instructions
- Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whip the egg whites with vinegar until stiff peaks form.
- In another bowl, mix egg yolks, cottage cheese, baking powder, salt, whey protein, egg white protein, and Allulose until smooth.
- Gently fold the whipped egg whites into the yolk mixture until combined.
- Spread the batter onto the prepared baking sheet and smooth the top.
- Bake for 15–20 minutes until golden and set.
- Allow to cool slightly, then slice or serve with toppings.
Notes
For best texture, reheat in an oven. Can be made dairy-free with substitutions.