I know we all don’t need any more reminders about the importance of eating protein, so this isn’t another PSA. Instead, if you’re like me and usually keep cottage cheese in your fridge, but panic when you realize the container is almost full and about to expire, then this recipe is for you 😉 I’m so glad I came across this protein dutch baby pancake because it’s delicious – not to mention it’s filling, so easy to make, perfect to customize based on your mood and definitely one that I will make again and again!
Protein Dutch Baby Pancake Recipe – courtesy of Joy to the Food
Ingredients
- 1 cup all-purpose flour
- 1 cup cottage cheese blended
- 6 eggs
- 1 teaspoon vanilla
- 4 teaspoon salted butter
- 1 pinch salt
- Optional toppings: powdered sugar, fresh/frozen berries, Greek yogurt
Instructions
- Preheat the oven to 425°.
- Butter an 8×14 inch pan by cutting 4 teaspoons of butter in four squares and putting one in each quadrant of the pan. Put it in the oven for three minutes to heat up when the temperature reaches around 415°.
- Blend the flour, cottage cheese, eggs, vanilla and pinch of salt in a blender for about 45 seconds.
- Pour the batter into the pan and return to the oven to bake for 17-20 minutes.
- Top with powdered sugar, Greek yogurt, berries, whatever you’re in the mood for 🙂
