Protein Pancake Recipe

The ultimate Protein Pancakes Recipe. Made with only 7 simple ingredients, these pancakes are yummy, fluffy and packed with 16g of protein!

Prep Time5

Cook Time10

Total Time15

Servings: large pancakes (1 pancake per serving)

Calories: 210kcal

Place all of the ingredients in a high-powered blender. Start by adding 2 tablespoons of milk or milk alternative, and blend for several seconds. Add more milk if needed, 1 tablespoon at a time (I found that 2 tbsp was enough for whey protein, but I needed 4 tbsp using vegan protein powder). Keep in mind that the batter should be fairly thick. Scrape the sides of the blender using a rubber spatula and then blend again until there are no lumps or visible curds from the cottage cheese. Avoid over mixing.
Heat a non-stick skillet over low-medium heat. Lightly coat the pan with cooking oil or cooking spray. Once the pan is hot, scoop the batter onto the pan using a 2-ounce cookie scoop or a large spoon.
Once the bottom of the pancake is browned, flip and cook the other side. The batter will not bubble like regular pancake batter, so look for firm edges and check the bottom side, if needed, to avoid overcooking. Reduce the heat as the pancakes cook if you notice the bottom is browning too fast. Note that, with the ingredients used in this recipe, the pancakes will be a slightly darker color. A dark brown pancake doesn’t necessarily mean it is burnt.
Once the pancake is cooked, remove from the pan and repeat for the remaining batter. Serve warm topped with your favorite toppings.

Tips for this recipe:

Keep the batter thick! A thick batter results in a better rise and thick, fluffier pancakes.
Watch the pancakes closely to prevent them from burning. These pancakes do not bubble like regular pancakes when they are ready to be flipped. The ingredients also brown a little easier than traditional pancakes.
Store in the fridge for up to 3 days