protein pancakes
A wholesome and fluffy protein pancake recipe made with whole oats, cottage cheese, and eggs. These blender pancakes are a nutritious, quick breakfast that keeps you full and energized without a sugar crash, perfect for busy mornings and family meals.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 2 servings
- Category: Breakfast
- Method: Griddle
- Cuisine: American
- Diet: High Protein, Gluten Free Option
Ingredients
1 cup Old Fashioned Rolled Oats
1 cup Cottage Cheese
2 units Large Eggs
1 tsp Vanilla Extract
1 tsp Baking Powder
0.5 tsp Cinnamo
1 pinch Salt
Instructions
- Place the rolled oats, cottage cheese, eggs, vanilla, baking powder, cinnamon, and salt into a high-speed blender
- Pulse the mixture until it reaches a completely smooth consistency, which usually takes about 30 to 45 seconds
- Let the batter sit in the blender for about five minutes to allow the oats to hydrate for fluffier pancakes
- Preheat a non-stick skillet or griddle over medium-low heat and lightly coat the surface with butter or coconut oil
- Use a 1/4 cup measuring cup to pour the batter onto the hot surface, taking care not to overcrowd the pa
- Cook for 2-3 minutes until small bubbles form on the surface and the edges look set
- Gently flip the pancakes with a spatula and cook for another 1-2 minutes until golden brow
- Remove from heat and repeat with the remaining batter
Notes
Ensure you use certified gluten-free oats if you have a gluten sensitivity.
If you don't have cottage cheese, plain Greek yogurt is an excellent high-protein substitute.
Always cook over medium-low heat; these pancakes can burn easily due to the protein content.
Wait for bubbles to appear over the entire surface before flipping to ensure they don't fall apart.
Store leftovers in an airtight container in the fridge for 4 days or freeze for up to 2 months.
Reheat in a toaster or toaster oven to restore the crisp exterior.
Find it online: https://powerecipe.com/protein-pancakes/