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Yields

8 ProCakes if using 1/3 cup batter per
Increase or decrease this recipe as desired

ProCake Ingredients

1 cup 2% Low Fat Cottage Cheese or Lactose Free Cottage Cheese

3/4 cup White Whole Wheat Flour

40 grams Vanilla Protein Powder
(40 grams represents the value of the macro nutrient protein, not the weight of the powder.)

1/2 tsp. Cinnamon

1/2 tsp. Salt

1 1/2 cup Egg Beaters

1/4 cup Extra Creamy Oat Milk

1/4 cup Avocado Oil

1 tsp. Pure Vanilla Extract

Avocado Oil Cooking Spray

Topping Ingredients

Almond Butter

No Added Sugar Jam (any flavor)

ProCake Directions

STEP ONE

Place ingredients in a blender; blend until smooth (1 – 2 min.). Cottage cheese will not have any lumps! Pinky swear.

STEP TWO

Heat large skillet or griddle sprayed with oil. Use specific measuring cup for each ProCake. Make sure that the skillet is hot. Flip once.

STEP THREE

Evenly spread batter into ungreased baking After you make all the ProCakes, cool completely on a wire rack. Stack by separating each ProCake with a piece of wax paper. Store in a Ziploc bag or a container in your refrigerator for up to 4 days. You can freeze them for up to 2 weeks. Reheat on a griddle or in a skillet. Spread almond butter and jam over your warm ProCake and enjoy!

Note

If you prefer Peanut Butter in place of Almond Butter; use the same portion of a Natural Peanut Butter.

Portion Sizes

2 UNITS

1 1/3 cup ProCake batter 
1 Tbsp. almond butter
1 Tbsp. jam

3 UNITS

2 1/4 cup ProCake batter 
1 1/2 Tbsp. almond butter
1 1/2 Tbsp. jam

4 UNITS

2 1/3 cup ProCake batter 
2 Tbsp. almond butter
2 Tbsp. jam

5 UNITS

3 1/4 cup ProCake batter 
2 1/2 Tbsp. almond butter
2 1/2 Tbsp. jam


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