Description
This Protein Pancake recipe is a quick and nutritious breakfast option featuring oat flour, protein powder, cottage cheese, eggs, and honey. Blended to a thick batter and cooked on a skillet, these pancakes are fluffy, protein-packed, and perfect for starting your day with sustained energy. Whether you use whey or vegan protein powder, the recipe adapts to your dietary preferences and is easy to prepare in under 15 minutes.
Ingredients
Scale
Dry Ingredients
- 2/3 cup oat flour
- 1/4 cup vanilla protein powder (whey or vegan, see notes)
- 2 teaspoons baking powder
Wet Ingredients
- 3/4 cup cottage cheese
- 2 large eggs
- 2 tablespoons honey
- 2 tablespoons milk or milk alternative (adjust as needed)
Instructions
- Blend the Batter: Place oat flour, protein powder, baking powder, cottage cheese, eggs, honey, and 2 tablespoons of milk or milk alternative into a high-powered blender. Blend for several seconds, adding more milk one tablespoon at a time if needed to achieve a thick batter consistency. Scrape down the sides with a spatula and blend again until smooth, avoiding over mixing to keep some texture.
- Preheat Skillet: Heat a non-stick skillet over low to medium heat. Lightly grease the skillet with cooking oil or spray to prevent sticking.
- Cook Pancakes: Using a 2-ounce cookie scoop or large spoon, scoop batter onto the skillet. Cook on the first side until the bottom is browned; the batter won’t bubble like traditional pancakes, so look for firm edges and check the bottom to avoid burning. Adjust heat as necessary to ensure even cooking.
- Flip and Finish: Carefully flip the pancakes and cook the other side until browned and cooked through. These pancakes will be slightly darker in color due to the ingredients used.
- Serve Warm: Remove cooked pancakes from the skillet and repeat with remaining batter. Serve immediately with your favorite toppings.
Notes
- Keep the batter thick for fluffier pancakes and better rise.
- Watch the pancakes closely as they brown faster and do not bubble like regular pancakes; look for firm edges as a sign to flip.
- Store leftovers in the refrigerator for up to 3 days.
- Adjust milk quantity depending on protein powder type: whey protein requires less milk, vegan protein may need more.
Nutrition
- Serving Size: 1 serving (about 2 pancakes)
- Calories: 230
- Sugar: 7g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 100mg
