These low-carb Protein pancakes are a delicious and healthy recipe thats packed with protein, fiber and whole grains, all from whole foods. One pancake has 5 grams of protein and just 100 calories.
My mom gave me this recipe for protein pancakes a few years ago from a personal trainer and nutritionist and I’ve been making it for my family ever since! We LOVE pancakes at our house, but all the carbs and sugar are not the best for anyone.
These protein pancakes are AMAZING! They have the same great light and fluffy texture of regular pancakes but they have no flour, canola oil, sugar or butter!
What I love most about them is that the ingredients are whole foods that are protein rich and they’re ingredients I usually have on hand. I can feel good giving them to my family, and they make us feel full longer. (And as a side note, my husband loathes cottage cheese, but he really likes these pancakes!)
Ingredients in Protein Pancakes:
- Eggs. 12 grams protein
- Cottage Cheese. 13 grams protein
- Whole Grain Oats. 14 grams protein, 10 grams fiber
- Baking powder.
- Olive Oil. You could substitute coconut oil
- Vanilla extract.
- *Feel free to add protein powder to the batter, if you’d like.
How to Make Easy Protein Pancakes:
Add oats and baking powder to a blender and blend to make a fine powder. Remove the dry mixture to a mixing bowl.
Add the cottage cheese, eggs, water, vanilla, oil, and cinnamon to the blender and blend until smooth.
Pour the mixture into the bowl with the oats and stir everything to combine. Use a 1/4 cup measuring spoon to spoon the pancakes onto a hot griddle. Cook until golden on both sides. Serve warm with fruit and real maple syrup.
Are pancakes healthy?
It depends on the pancakes recipe. A typical pancake recipe is high in fat and carbohydrates, making them not the healthiest breakfast choice. However, this recipe replaces the white flour, sugar, butter, and milk that you find in traditional pancakes and instead uses whole grain oats, cottage cheese, and olive oil!
Whole grain oats add additional fiber and protein to the pancakes, cottage cheese is also packed with protein, and olive oil contributes some healthy unsaturated fats. This is a delicious and healthy pancakes recipe that will help you feel full and satisfied!
Can I add Protein Powder to Pancakes:
Many protein pancake recipes call for protein powder. I prefer getting my protein from whole foods, so the protein richness from these pancakes comes from the cottage cheese (26 grams of protein in one cup of cottage cheese) and whole grain oats (10 grams of protein per cup). If you want to add a scoop of protein powder to the batter, you can.
This is a small-batch recipe for pancakes. It makes about seven pancakes spooned using a 1/4 cup measuring cup. Feel free to double the recipe if you’re feeding a bigger group. Leftovers store well in the freezer.
The nutritional information below is for a serving of one pancake.
CONSIDER TRYING THESE BREAKFAST FAVORITES:
- Classic French Toast
- German Pancakes
- Breakfast Quessadillas
- Buttermilk Pancakes
- Egg and Sausage Breakfast Taquitos
- Cheesy Egg, Avocado, and Ham Breakfast Sausages
- 1 1/3 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- 1/2 cup cottage cheese
- 2 large eggs
- 1/2 cup water
- 1 teaspoon olive oil
- 1 teaspoon vanilla extract
- dash of cinnamon
- Add oats and baking powder to a food processor or blender and blend until they're as fine as flour. Remove to a bowl.
- Add the cottage cheese, eggs, water, vanilla, oil and cinnamon to the blender and blend until smooth.
- Add the wet ingredients to the bowl with the dry ingredients and stir to combine.
- Scoop about 1/4 cup of batter for each pancake and pour onto a hot griddle sprayed with non-stick cooking spray.
- Cook on one side until bubbles begin to appear on the surface of the pancake. Flip and cook on the other side until golden.
- Serve with fresh fruit and real maple syrup, or a low sugar syrup.
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
*I originally shared this post February 2015. Updated January 2019.