Protein Panackes

This Protein Pancake recipe is the best healthy breakfast - gluten-free high protein pancakes with 30 grams of protein and NO protein powder!

Course Breakfast

Cuisine Healthy

Keyword protein pancakes

Prep Time 5

Cook Time 10

Total Time 15

Servings serving

Calories 455kcal

Author Chrissie

Equipment

Ingredients

1/2 cup cottage cheese
1/2 cup rolled oats use gluten-free rolled or quick oats
2 large eggs
1/2 banana mashed, or use the full banana for extra sweetness
1 pinch salt
1/4 teaspoon vanilla extract optional

US Customary - Metric

Instructions

Add all the ingredients to your blender.
Blend on high speed until the mixture is smooth and no lumps remain.
Heat a large skillet over medium heat and grease the skillet with some cooking spray, neutral oil, or butter.
When the pan is hot, pour the batter into the pan one pancake at a time. Use about 1/3 cup of batter for each pancake.
Flip the pancakes after a few minutes, once the top starts to lose its shine and bubbles start to form around the edges.
Once the pancakes are browned on both sides, remove them to a plate, top with Greek yogurt, nut butter, syrup or honey, and some fresh fruit, and serve.

Notes

Storage Instructions

Store any leftover pancakes in the fridge in an airtight container or bag for up to 3 days.

Freezer Instructions

To freeze the pancakes for later, store in an airtight container in the freezer with parchment paper between the pancakes so they don't stick. Freeze for up to 3 months.

Make-Ahead Instructions

This recipe is easy to double or even triple for making a big batch. Follow the guide below.

For 6 pancakes, blend 3/4 cup each cottage cheese and oats and use 3 eggs.

For 8 pancakes, blend 1 cup each cottage cheese and oats and use 4 eggs.

Nutrition