Lemony Protein Pancakes Recipe
Cook Time: 20 Minutes
Phase: Phase 3
0 1/2 cup Atkins Flour Mix (cups)
3 tsp Lemon Zest
0 1/3 cup ALMOND MEAL FLOUR
0 1/2 cup Cottage Cheese 2% fat
3 large EGG
2 tsp Baking Powder (Sodium Aluminum Sulfate, Double Acting)
3 tbsp ORGANIC VIRGIN COCONUT OIL
1 fl oz LEMON JUICE
If you're a fan of lemon ricotta pancakes or cheese Danish, you’ll flip for these higher-protein pancakes that will remind you a little of both, minus the sugar crash. If you want to make these even more unique, look for Meyer lemons, a special breed of lemon in season November through March.
- Place the Atkins Flour Mix, almond meal, and baking powder, in a large bowl. Stir well. In a separate bowl, whisk the eggs, then blend with the cottage cheese, lemon zest, and lemon juice until well incorporated. Add to the dry ingredients and blend well.
- Melt the coconut oil over medium heat. Using a 1/4-cup measure, drop batter onto the skillet or griddle. Cook 2 to 3 minutes until the edges start to firm and bubbles begin to form in the middle of each pancake. Coat the tops with a light layer of cooking spray. Flip the pancakes and cook another 1 to 2 minute or until firm. Serve immediately.
Find this and other delicious recipes in the new Atkins: Eat Right Not Less Guidebook to Living a Low-Carb and Low-Sugar Lifestyle!
Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.