High-Protein Pancakes
Per serving (2 pancakes)
Full nutrition
| Calories | 220 |
|---|---|
| Protein | 16g |
| Carbs | 18g |
| Fat | 10g |
| Fiber | 2g |
I put everything in a blender: cottage cheese, eggs, and oats, blended until smooth. No flour, no pancake mix, and no protein powder either. They cook up like a slightly denser, custardier pancake than the boxed kind, in a good way. [TODO: add your own note here, why you make this one or what you'd change.]
Recipe
High-Protein Pancakes
Ingredients
Instructions
- Add the oats, cottage cheese, eggs, baking powder, cinnamon, vanilla, and salt to a blender.
- Blend on high for 30 to 60 seconds, until completely smooth with no visible oat pieces or cottage cheese curds.
- Let the batter rest for 5 minutes. It thickens slightly as the oats hydrate, which helps the pancakes hold together in the pan.
- Heat a lightly greased nonstick skillet or griddle over medium heat. Pour about 1/4 cup of batter per pancake.
- Cook for 3 to 4 minutes, until bubbles form across the surface and the edges look set.
- Flip and cook for another 1 to 2 minutes, until golden brown and cooked through. Repeat with the remaining batter.
Notes
- I stop blending as soon as it's smooth. The batter can turn slightly thin if it's blended too long and warms up in the process.
- These brown a little faster than a flour-based pancake because of the egg and dairy content, so I keep the heat at medium rather than medium-high.
Nutrition (per serving)
| Calories | 220 |
|---|---|
| Protein | 16g |
| Carbs | 18g |
| Fat | 10g |
| Fiber | 2g |
Storage
Refrigerate cooked pancakes in an airtight container for up to 4 days, or freeze between layers of parchment for up to 2 months. Reheat in a toaster or a dry skillet rather than the microwave to keep the edges from turning soggy.
FAQ
Can I make the batter ahead of time?
It’s best blended fresh. The oats keep absorbing liquid the longer the batter sits, so a batch made a day ahead will pour much thicker and may need a splash of milk to loosen back up.
Can I use a different cheese instead of cottage cheese?
Ricotta works as a swap, blended the same way. The pancakes will taste slightly milder and a touch richer, since ricotta has less tang than cottage cheese.
Why did my pancakes turn out dense instead of fluffy?
Old or expired baking powder is the most common cause. These aren’t as airy as a flour-and-buttermilk pancake to begin with, but flat, gummy pancakes usually mean the baking powder didn’t do its job.
For more egg-based ideas, see High-Protein Eggs, or browse more of what fits a vegetarian high-protein breakfast rotation.