Protein Pancakes

"These protein pancakes are light and airy from whipped egg whites and power-packed with protein powder and cottage cheese. Top with fresh berries, semisweet chocolate chips, sweet cream butter, or real maple syrup. Enjoy this tasty, protein-packed breakfast anytime. With nine simple ingredients, you can whip these up quickly for your favorite pancake lovers. Bring the eggs and milk to room temperature before making the batter. This will help keep the melted butter fluid when you add it. Beat the egg whites using the whip attachment until stiff peaks form. Whip on low speed until foamy. Then gradually increase the speed and beat until stiff glossy peaks form. This takes about 3-6 minutes. If you don’t have a food processor, you can use a blender to blend the cottage cheese. Add a little bit of the milk if it’s hard to whirl. Let the pancake batter rest for 10-15 minutes before folding in the beaten egg whites. This helps produce more air bubbles, yielding lighter and fluffier pancakes. Gently fold the egg whites into the pancake batter. Start by folding one-third of the egg whites into the batter to give it lift. Then fold in the rest. Use a rubber spatula to cut into the batter, scoop, and fold."