Turkey Burger Protein Pancakes

Name: Turkey Burger Protein Pancakes
Yield: 4 servings
Ingredients: 320 g pasteurized liquid egg whites; 400 g nonfat cottage cheese; compare sodium; 120 g rolled oats, blended into flour; 112 g reduced-fat mozzarella, shredded; 5 g olive oil (1 measured tsp); 400 g raw 93% lean ground turkey; 120 g nonfat Greek yogurt; 2 tbsp no-salt-added ketchup; 1 tbsp yellow mustard; compare sodium; Garlic powder, onion powder and black pepper

By Tyler Bloomingdale · Built to Prep

Generated food illustration of Turkey Burger Protein Pancakes

Generated illustration; appearance and pictured props may differ from the prepared recipe.

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Estimated nutrition per portion

506.6calories

52.4g protein

27.5g carbs

14.9g fat

Sodium: not calculated

one of four portions. Estimates change with brands, ingredient ratios, cooking yield and portion size. Unknown sodium is not zero.

Ingredients and shopping list

Full batch: 4 listed servings.

320 g pasteurized liquid egg whites
400 g nonfat cottage cheese; compare sodium
120 g rolled oats, blended into flour
112 g reduced-fat mozzarella, shredded
5 g olive oil (1 measured tsp)
400 g raw 93% lean ground turkey
120 g nonfat Greek yogurt; 2 tbsp no-salt-added ketchup
1 tbsp yellow mustard; compare sodium
Garlic powder, onion powder and black pepper

Cooking instructions

Season turkey with salt-free garlic and onion powder. Shape 4 thin patties; cook through to 165 F, then slice. Blend egg whites, cottage cheese and oat flour; stir in mozzarella and listed salt-free spices. Rest for 10 minutes. Heat a nonstick pan over medium-low. Brush on the 5 g measured oil across batches. Make 8 pancakes, approximately 110-125 g batter each, spread 5-6 inches wide; cook gently about 4-5 minutes each side until centers reach 160 F. For Burger Yogurt Sauce (p.384), stir yogurt, ketchup and mustard together. Portion 2 pancakes and 1 sliced patty per meal; pack one-quarter of sauce separately. Keep pancakes thin, cover briefly to set the top if necessary, and flip only when the underside releases. Time is a guide; verify 160 F in the center. Do not add extra oil or liquid. Cool cooked food promptly in shallow portions; refrigerate within 2 hours at 40 F or below and use within 3-4 days, unless the recipe specifically requires frozen storage. Reheat leftovers to 165 F where served hot. Development recipe: texture and yield still need kitchen testing.

Meal-prep storage

Refrigerate perishable prepared portions promptly in shallow containers within 2 hours (1 hour above 90 F), at 40 F or below. Use within 3-4 days or the shorter ingredient/card limit. Reheat hot leftovers to 165 F. Freeze suitable portions for later days; check texture after thawing.

Ingredient and allergy checks

Listed allergens: Milk, Egg. GF-eligible*. Ingredient badges are not a guarantee of safety. Check all packaged products and cross-contact.

Recipe notes

A protein-forward meal-prep recipe from the Built to Prep collection.

Desk review only; kitchen testing and brand-label nutrition verification pending.

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