Healthy and delicious pancakes are a great start to your morning routine! These protein pancakes are packed with ingredients that are sure to keep you satisfied and give you the energy you need to tackle the day!
Healthy and hearty breakfast solutions are all the rage, especially at the beginning of the year! If you are looking for more recipes like this, try out these homemade protein bars, these delicious Keto pancakes, or this creamy detox smoothie.
What Are Protein Pancakes?
If you love pancakes but want a healthier option, then this recipe is coming to your rescue! Protein pancakes are filled with macro-friendly ingredients! You would never know that these were “healthy” based on taste alone because they are absolutely divine! These ingredients will elevate your favorite breakfast food in not only health but taste!
Made with oats, cottage cheese, and egg whites along with a bit of vanilla flavoring and cinnamon. These pancakes are going to surprise you! They taste amazing on their own, or you can top them with some delicious syrup, fruit, or homemade jam. Plus, they are not only delicious to the taste, but they are so easy to make! They store easily, and you can pop them in the microwave or toaster to warm them right up. In fact, I suggest that you double the recipe when you make them and save some in your fridge for breakfast all week!
Healthy Ingredients For Protein Pancakes
Ok, now that I have convinced you to try out these amazing pancakes, let’s talk ingredients. These pancakes don’t require protein powder. The protein comes from egg whites and cottage cheese. I love this option because not everyone likes protein powder. These pancakes are made with only six simple ingredients! See the recipe card at the bottom of the post for exact measurements.
- Egg Whites: Loaded with protein without all the fat. The egg whites bind together the batter and make it smooth.
- Rolled Oats: The oats are going to be what gives these that hearty depth. They will make it so that these waffles fill you up! Make sure to use gluten-free oats for gluten-free pancakes.
- Cottage Cheese: The cottage cheese is where you are going to get the bulk of the protein in these pancakes. No protein powder is needed!
- Baking Powder: Baking powder gives these pancakes a little “lift.” Add some fluff to them since there is a lack of flour and gluten.
- Vanilla Extract: This ingredient adds the perfect amount of sweetness to the pancakes.
- Cinnamon: Added flavor of cinnamon make these pancakes delicious!
Protein Pancakes Recipe
This protein pancake recipe is so easy to make at home! Get ready to be amazed when they’re ready to eat in less than 10 minutes! How can you resist a healthy meal option that’s quick, easy, and delicious?
- Blend and Rest Batter: Add all of the ingredients to a blender and blend until smooth. Allow the batter to sit for a couple of minutes while you heat the skillet. It allows the batter to thicken a little.
- Preheat: Preheat your griddle according to the manufacturer’s instructions. Or use a skillet over the stove on medium heat.
- Spray: Lightly spray the griddle with non-stick cooking spray.
- Cook: Pour ¼ cup batter onto the griddle or skillet and cook until bubbles begin to appear on the surface. Carefully flip and cook the opposite side until golden brown. Adjust and lower the heat if pancakes begin to burn.
- Serve: Serve with fresh berries and pure maple syrup!
Toppings and Mix-Ins
I have many ideas on how you can change these protein pancakes up so that you can make them all the time! It’s easy to add a few mix-ins or top them with different things. I always try to choose healthier options, but my kids have no problem eating these if I have yummy toppings. Here are some ideas!
- Toppings: It’s no secret that waffles taste delicious with fresh ingredients piled on top! I love to use fresh fruits such as bananas, raspberries, strawberries, blueberries, or blackberries.
- Spreads: I love to offer some sort of spread or syrup. It may not add to the healthiness of the pancake, but it sure does taste good! Try some buttermilk syrup, any kind of nut butter, or some cinnamon honey butter on top!
- Mix-in options: Take these pancakes to the next level with some delicious add-ins to the batter. Try mini chocolate chips or blueberries. If you want to make these for a special birthday breakfast then put in some rainbow sprinkles. My kids love it when I mix things in! Then it’s fun AND healthy.
How to Store Leftovers
These protein pancakes make fantastic leftovers! My husband loves when I double the batch for him to eat them all week long. It’s a great grab-and-go breakfast for those busy mornings. Here is how you can store (or freeze) them.
- In the Refrigerator: When your pancakes have cooled then place them in an airtight container and put them in your fridge. They will last for about 3 days. When you are ready to eat them again then just pop them in the microwave for 45 seconds and you are good to go!
- In the Freezer: Place the leftover pancakes in an airtight ziplock bag and label it with the date. They will last 1 to 3 months in the freezer. Take them out and pop them into the microwave when you are ready to eat them, no need to thaw them first!
- 1 cup egg whites
- 1 cup rolled oats
- 1 cup cottage cheese
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- Add all of the ingredients to a blender and blend until smooth. Allow the batter to sit for a couple of minutes while you heat the skillet. It allows the batter to thicken a little.
- Preheat a large skillet to medium-high heat. Or heat a griddle according to the manufacturer's instructions.
- Lightly spray the skillet or griddle with non-stick cooking spray.
- Pour ¼ cup batter onto the griddle or skillet and cook until bubbles begin to appear on the surface. Carefully flip and cook the opposite side until golden brown. Adjust and lower the heat if pancakes begin to burn.
- Serve with fresh berries and pure maple syrup!
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Can you use whole eggs instead ofegg whites?
This recipe just uses egg whites!