Protein Pancakes
Soft, light, and packed with high-quality protein, these Protein Pancakes are the ultimate healthy breakfast to fuel your day. Made without refined flour, they come together quickly in a blender and cook up golden-brown on a skillet in just under 15 minutes.
Calories: 295kcal
Ingredients
1 cup (90g) rolled oats (or oat flour)
1 scoop (30g) vanilla protein powder (whey or plant-based blend)
1 large egg
1/2 cup (120g) low-fat cottage cheese (or plain Greek yogurt)
1/2 medium ripe banana (mashed)
1/3 cup (80ml) unsweetened almond milk (or milk of choice)
1 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
1 tsp coconut oil or butter (for greasing the skillet)
Instructions
Blend the Batter:
Add rolled oats, protein powder, egg, cottage cheese, banana, almond milk, baking powder, cinnamon, and vanilla extract into a high-speed blender. Blend on high for 30–45 seconds until smooth. Rest batter for 2 minutes to thicken slightly.
Preheat the Pan:
Heat a non-stick skillet or griddle over medium-low heat. Lightly grease with a bit of coconut oil or butter.
Pour the Pancakes:
Pour about 1/4 cup of batter per pancake onto the hot skillet. Do not overcrowd the pan.
Cook & Flip:
Cook for 2 to 3 minutes until small bubbles form on the surface and the edges look set. Flip carefully and cook the other side for another 1 to 2 minutes until light golden brown.
Serve:
Plate the pancakes warm. Serve with your favorite toppings such as fresh berries, a drizzle of sugar-free maple syrup, or a spoonful of nut butter.
Notes
- Cottage Cheese Swap: Replace cottage cheese with plain Greek yogurt for a subtle tang, or mashed avocado/ricotta for a creamy texture.
- Protein Powder: If skipping protein powder, replace it with 1/4 cup extra oats or almond flour, plus 1 tablespoon of maple syrup or sweetener.
- Dairy-Free & Egg-Free Alternative: Use plant-based protein powder, dairy-free yogurt/milk, and replace the egg with 1 flax egg (1 tbsp ground flaxseed + 2.5 tbsp water, rested for 5 minutes).
