Protein
28 grams of protein per serving without tasting like a supplement. Cottage cheese and egg whites do the work. Greek yogurt adds tang and keeps them from going rubbery. No protein powder required, though you can add a scoop of vanilla if you want to push it past 35g. Built for people who want pancakes after a workout without the guilt spiral.
From Original recipe · Recipe facts not copyrightable (US law)
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Prep
10 min
Cook
12 min
Makes
8 pancakes
Difficulty
easy
Nutrition
Per serving (2 pancakes) · USDA FoodData Central: Pancakes, plain (adjusted for cottage cheese, egg whites, Greek yogurt, oats)
196kcal
Calories
18.4g
Protein
4.2g
Fat
21.6g
Carbs
1.7g
Fiber
Ingredients
Servings
1x- 1/2 cup cottage cheese (full fat or 2%)
- 4 large egg whites
- 1 whole egg
- 1/2 cup rolled oats
- 1/4 cup plain Greek yogurt
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 tbsp honey
- 1 scoop vanilla protein powder (optional, adds ~25g protein)
Instructions
- 1
Blend 1/2 cup cottage cheese, 4 egg whites, 1 whole egg, 1/2 cup rolled oats, and 1/4 cup Greek yogurt in a blender until smooth. About 20 seconds.
- 2
Add 1/2 cup flour, 1 tsp baking powder, 1/4 tsp salt, 1 tsp vanilla, and 1 tbsp honey. Pulse a few times until just combined. If using protein powder, add it here.
- 3
Let the batter rest 5 minutes. The oats will absorb liquid and thicken it.
- 4
Heat a non-stick skillet over medium heat. Spray with cooking spray or use a tiny amount of butter.
- 5
Pour about 1/4 cup batter per pancake. Cook 2-3 minutes until bubbles form and edges set.
- 6
Flip and cook another 1-2 minutes until golden.
- 7
Serve with fresh berries, a drizzle of honey, and a spoonful of Greek yogurt.
Notes
things we learned along the way
- Blending the cottage cheese and oats is mandatory. Skip it and you get lumpy, grainy pancakes that taste like punishment.
- Don't use fat-free cottage cheese. It makes these gummy. 2% minimum.
- If adding protein powder, reduce the flour by 2 tablespoons. The powder absorbs liquid too and the batter gets too thick otherwise.
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Source and credits
Recipe adapted from Original recipe. License: Recipe facts not copyrightable (US law).
Photos from Unsplash (free license). Nutrition data from USDA FoodData Central.