Protein Tiramisu Pancakes

Ingredients

• Coffee

  Brewed from grounds, prepared with tap water

  ¼ cup or 59g

• Oatmeal

  Cereals, Quaker, dry rolled oats

  ⅓ cup or 27g

• Whey protein powder

  Gold Standard, Any flavor, 100% whey protein

  1 scoop (30g) or 30g

• Flaxseed

  Seeds

  2 tbsp, ground or 14g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  ½ tsp or 2g

• Egg white

  Raw, fresh eggs

  1 large or 33g

• Vanilla extract

  1 ½ tsp or 6g

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

• Cottage cheese

  Lowfat, 1% milkfat

  ⅓ cup or 75g

• Banana

  Raw

  ½ large or 68g

Directions

1. Brew coffee and set aside to cool completely, chilling briefly if needed.
2. Blend the oats into a fine flour and transfer to a mixing bowl. Whisk in the protein powder, ground flaxseed, and baking powder until evenly combined.
3. In a separate bowl, whisk the egg white until lightly frothy. Stir the cooled coffee and two-thirds of the vanilla into the egg white, then pour into the dry ingredients and mix just until combined. Let the batter rest for 5 minutes to thicken.
4. Preheat a nonstick skillet or griddle over medium heat and lightly coat with cooking spray.
5. Spoon the batter onto the skillet or griddle to form pancakes. Cook until bubbles form and edges set, 2–3 minutes per side, adjusting heat as needed to prevent over-browning.
6. For the filling, blend the cottage cheese, banana, and the remaining vanilla until smooth and creamy.
7. Layer the pancakes with the sweet cream filling to build a stack and serve right away.