The Very Best Protein Pancakes
Protein pancakes hit the spot after a good workout, or to fuel little bellies before school. Gluten-free, sugar-free, and delicious! Pairs wonderfully with a side of scrambled eggs or oven-roasted hash browns.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: about 12 pancakes 1x
- Category: Breakfast
- Method: Blender
- Cuisine: American
Ingredients
Scale
- 1 cup oats (any kind)
- 1 cup cottage cheese
- 1/4 cup milled flaxseed
- 1/4 cup egg whites
- 2 eggs
- 1 cup milk
- 1 banana (over-ripe is best)
- 3 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp vanilla extract
- 1/2 tsp salt
Instructions
- Preheat a griddle to 350F. Use either cooking spray or a tsp of butter to lightly grease the griddle.
- Combine all the ingredients in a blender. Process until the batter is mostly smooth and incorporated well.
- Pour 1/3 cup batter onto the griddle and cook until the outer edges turn golden brown and bubble start to appear, about 1 minute.
- Flip the pancakes and cook on the other side until they’re medium brown, about 30-45 seconds.
- Remove to plate and keep warm.
- Top with fresh fruit and maple syrup.
Notes
- Skip the griddle and bake your pancakes!
- Spray a muffin tin with cooking spray OR use silicone liners and fill them 2/3 up. Bake at 350F for 22-24 minutes and not only do you have pancakes, but you didn’t have to stand at the griddle AND you can make double (or triple, or quadruple!) the batch in the same amount of time!
- The vanilla is for flavor, but it’s powerful.
- I made the unfortunate mistake of adding more vanilla for more vanilla flavor and that batch of pancakes turned out terrible. It’s definitely needed in the recipe, but don’t go overboard here.
Nutrition
- Calories: 174
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Find it online: https://dontwastethecrumbs.com/protein-pancakes/