Description

These fluffy protein pancakes are made without protein powder, using whole food ingredients to deliver a high-protein, healthy, and delicious breakfast option.

Ingredients

Units Scale

1/2 cup cottage cheese
1/2 cup rolled oats
2 large eggs
1/4 cup milk (dairy or non-dairy)
1/2 banana, mashed
1/2 tsp baking powder
1/2 tsp vanilla extract
1/4 tsp cinnamon (optional)
Pinch of salt
Butter or oil for cooking

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Instructions

In a blender, combine cottage cheese, rolled oats, eggs, milk, banana, baking powder, vanilla extract, cinnamon, and salt.
Blend until smooth and let the batter rest for 5 minutes to thicken.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
Pour about 1/4 cup of batter per pancake onto the skillet.
Cook for 2–3 minutes or until bubbles form on the surface and the edges begin to set.
Flip and cook for another 1–2 minutes or until golden brown and cooked through.
Serve warm with your favorite toppings such as fresh fruit, yogurt, or a drizzle of maple syrup.

Notes

Use a ripe banana for natural sweetness.
These pancakes can be made ahead and stored in the fridge for up to 3 days.
Substitute cottage cheese with Greek yogurt for a different texture.

Nutrition

Serving Size: 3 pancakes
Calories: 280
Sugar: 5g
Sodium: 350mg
Fat: 11g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 18g
Cholesterol: 185mg