High-Protein Pancakes
- Total time
- 17 minutes
- Calories
- 325 kcal
- Protein
- 37 g
- Serves
- 2 (3 pancakes each)
These high-protein pancakes get their protein from cottage cheese, egg whites, an egg, and protein powder, with oats for structure. The blended batter makes six small pancakes—two portions for breakfast or a make-ahead snack—in about 17 minutes.
Nutrition per serving
- Calories
- 325 kcal
- Protein
- 37 g
- Carbs
- 22 g
- Fat
- 9 g
- Fiber
- 3 g
Estimated from the listed ingredients.
- Prep
- 5 minutes
- Cook
- 12 minutes
- Wait
- 5 minutes
Ingredients
- 1 cup (225 g) 2% cottage cheese
- 1/2 cup (45 g) rolled oats
- 1 large egg
- 1/2 cup (120 g) liquid egg whites
- 1 scoop (30 g) vanilla or unflavored protein powder
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1 teaspoon neutral oil, for the pan
- Pinch of salt
Before you start
- You need a blender and a nonstick skillet or griddle. The five-minute rest is required so the oats hydrate before cooking.
- This recipe contains milk and eggs. Whey protein powder contains milk; a plant-based powder can make denser pancakes and may need 1 to 2 tablespoons milk if the batter is too thick after resting.
- Use certified gluten-free oats and a suitable protein powder only when gluten avoidance is required. Quick oats work, but steel-cut oats will not blend smoothly.
Instructions
- Add the cottage cheese, oats, egg, egg whites, protein powder, baking powder, cinnamon, and salt to a blender. Blend until smooth, scraping down the sides once. Let the batter stand for 5 minutes so the oats hydrate; it should be thick but pourable.
- Heat a nonstick skillet or griddle over medium-low heat and brush with half the oil. Add about 1/4 cup batter for each pancake, leaving space between them.
- Cook until the edges look set and small bubbles appear on the surface, 2 to 3 minutes. Flip only when a thin spatula slides underneath cleanly; cook the second side for 1 to 2 minutes until golden and the center springs back lightly.
- Repeat with the remaining batter, brushing the pan with the remaining oil as needed. Serve three pancakes per portion.
Meal prep, storage, and reheating
Cool the pancakes completely, then refrigerate in an airtight container for up to 3 days with parchment between layers. Reheat in a toaster oven or dry skillet over low heat until warmed through. Freeze for up to 1 month and reheat from frozen in a toaster oven; avoid microwaving for too long, which can make them rubbery.
Recipe FAQ
Can I make the batter ahead?
It is better to cook the pancakes right after the five-minute rest. The baking powder begins working once the batter is mixed, so a long rest produces less lift. Store cooked pancakes instead.