These delicious Protein Pancakes are made with whole foods (no protein powder) and contain 5 grams protein and just 100 calories each. Best of all, they TASTE amazing!

A stack of Protein Pancakes served with sliced bananas and syrup on a white plate with a fork.

These protein pancakes have the same great light and fluffy texture of regular pancakes but don’t contain flour, canola oil, sugar or butter!

I got this recipe from a personal trainer several years ago and it quickly became a family favorite. What I love most about them is the ingredients are whole foods that are protein and fiber rich and ones 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 Needed:

  • Eggs: adds 12 grams protein.
  • Cottage Cheese: adds 13 grams protein
  • Whole Grain Oats adds 14 grams protein, 10 grams fiber.
  • Baking powder.
  • Water.
  • Olive Oil. You could substitute coconut oil
  • Vanilla extract.
  • Cinnamon.
  • Protein powder: optional to add a scoop, if you’d like.
Overhead photo of the ingredients for protein pancakes, including a bowl of oats, olive oil and water, two eggs, cottage cheese, cinnamon, baking powder and vanilla.

How to Make Protein Pancakes:

  • Add oats and baking powder to a blender and blend to make a fine powder. 
  • Pour into a mixing bowl and add the cottage cheese, eggs, water, vanilla, oil, and cinnamon. Blend until smooth.
  • Pour the mixture into the bowl with the oats and stir everything to combine.
  • Use a ¼ cup measuring spoon to spoon the pancakes onto a hot greased griddle. Cook until golden on both sides. Serve warm with fruit and real maple syrup.
A collage of four images showing the process for making protein pancakes, including blending oats in a blender, pouring wet ingredients over the oat flour, spooning the batter onto a griddle, and a cooked stack of pancakes with syrup poured on top.

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?:

Yes. 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), but you could add ½ scoop of protein powder to the batter if you’d like.

Freezing Instructions:

Allow pancakes to cool completely. Lay them out on a baking sheet in a single layer and flash freeze by placing in the freezer, uncovered, for 30 minutes (this will help keep them from sticking together when stored in the freezer).. Then place them in a freezer safe container or resealable bag and freeze for up to 3 months. Warm from frozen in the microwave, or allow to thaw overnight before warming on a skillet or in the microwave.

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Recipe

Protein Pancakes served with sliced bananas and syrup on a white plate with a fork.
Prep 15 mins
Cook 7 mins
Total 22 mins
Add to Meal Plan

Ingredients
  

  • 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

Instructions
 

  • Preheat a hot griddle or skillet over medium heat.
  • 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 ¼ cup of batter for each pancake and pour onto a hot greased griddle.
  • 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.

Video

Notes

Serving size is one pancake.
Yield: This is a small-batch recipe for pancakes. It makes about seven 4 inch pancakes  spooned using a ¼ cup measuring cup. Feel free to double the recipe if you’re feeding a bigger group.
Protein Powder: 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), but you could add ½ scoop of protein powder to the batter if you’d like.
Freezing Instructions: Allow pancakes to cool completely. Lay them out on a baking sheet in a single layer and flash freeze by placing in the freezer, uncovered, for 30 minutes (this will help keep them from sticking together when stored in the freezer).. Then place them in a freezer safe container or resealable bag and freeze for up to 3 months. Warm from frozen in the microwave, or allow to thaw overnight before warming on a skillet or in the microwave.

Nutrition

Calories: 100kcalCarbohydrates: 11gProtein: 5gFat: 3gCholesterol: 55mgSodium: 77mgPotassium: 148mgFiber: 1gVitamin A: 100IUCalcium: 53mgIron: 1mg

Did You Make This Recipe?

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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 2021.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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  1. 5 stars
    I have been searching for a “healthy” pancake recipe – until now! I loved these! They had the same great taste as regular pancakes but I could eat knowing they are a healthier. Served with fruit = perfection!

  2. 5 stars
    I made a double batch of the Protein Pancakes using fat-free Greek yogurt in place of the cottage cheese and overall, they were very good! It seemed liked they were missing something and I wondered if it was a little salt? My yogurt substitution may have been the problem since yogurt contains less salt than cottage cheese. I will experiment by adding a little salt when I make them again. Thanks for this recipe and many others!

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