Protein Pancakes
Fluffy high protein pancakes made with oats and cottage cheese for a nutritious breakfast. These pancakes deliver serious muscle fuel without sacrificing taste or texture.
High protein fluffy pancakes ready in 20 minutes using simple wholesome ingredients.
Nutrition per serving
Ingredients
base
protein
leavening
flavoring
sweetener
Instructions
Blend the batter
Add oats, cottage cheese, eggs, protein powder, baking powder, vanilla extract, cinnamon and honey to a blender. Blend on high for 45 seconds until the batter is completely smooth and no oat chunks remain.
Rest the batter
Let the batter rest for 3 minutes so the oats can absorb moisture and the baking powder activates. The batter should thicken slightly during this time.
Heat the pan
Heat a non-stick skillet over medium-low heat. Lightly coat with cooking spray. The pan is ready when a drop of water sizzles gently on the surface.
Cook the pancakes
Pour roughly one quarter cup of batter per pancake into the skillet. Cook until bubbles form across the surface and the edges look set, about 2 to 3 minutes. Flip once and cook for another 2 minutes until golden.
Serve immediately
Stack the finished pancakes and top with fresh berries, a drizzle of honey or Greek yogurt. Serve hot for the best texture and flavor.
Substitutions
Common mistakes
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