Easy Protein Pancakes that are impossibly fluffy, taste incredible and quickly made in the blender! These pancakes are also gluten-free and loaded with healthy ingredients that help you stay full and satisfied for hours.
Say Hello To Your New Favorite Pancakes
We cannot get enough of these protein-boosted pancakes! Protein pancakes, particularly those that are gluten-free and include protein powders, can be challenging to get right since they can be dense and dry. I was determined to create a recipe that avoided those pitfalls and this one nails it.
Made with oats, eggs, cottage cheese and just a few more ingredients, these pancakes are incredibly thick and fluffy with crispy edges and a lovely golden brown color. Most importantly, they taste utterly delicious and will keep you full you all morning, especially if you add fresh fruit.
These unfussy pancakes also freeze and reheat beautifully so they are perfect to meal prep them for busy mornings. Make huge batches on the weekend, and your weekday morning breakfast will be hearty, nutritious and an absolute breeze.
Using cottage cheese to boost nutrition also works great in recipes like my easy cottage cheese bagels.
Ingredients Needed And Notes
The best thing about these protein-rich pancakes is how easy they are to make using simple ingredients. Note: The complete ingredient list with measurements can be found in the recipe card below.
- Oats: You will need old-fashioned rolled oats for this recipe. To ensure you have 100% gluten free protein pancakes, be sure to use certified gluten-free rolled oat.
- Banana:To make these protein pancakes with banana, you will need 1 ripe banana. This pancake batter has no added sugars so the banana adds a little sweetness and heft to these pancakes. Try not to use a banana that is too-too ripe so the flavor isn’t too strong.
- Protein powder: We aren’t adding a ton pf protein powder to these pancakes but it’s important to use the right one. See section below for which protein powders I recommend.
- Baking powder: This is what will give the pancakes lift and lightness so make sure your baking powder is fresh.
- Eggs: You’ll need 2 large eggs or use 4 egg whites.
- Cottage cheese: For the best cottage cheese protein pancakes, I like to use full-fat (4%) but 2% or low-fat will work just as well. If your cottage cheese seems very thin and runny, reduce the milk by a few tablespoons. Even if you dislike cottage cheese, I highly recommend you don’t omit it from this recipe. It not only adds extra protein to the pancakes, but it makes them creamier and fluffier. Plus, you cannot taste it at all. In pinch, you can use a thick Greek yogurt, instead.
- Vanilla extract: Optional, but adds a nice flavor and aroma to the pancakes.
- Milk: You need a bit of liquid so the batter isn’t too thick. I use almond milk but any plant-based or regular milk will work.
- Oil or butter: I use coconut oil to cook the pancakes. You can also use ghee or other vegetable oil.
Variations And Substitutions
Make it dairy-free – If you need the pancakes to be dairy-free, replace the cottage cheese with a thick, dairy-free yogurt.
Banana – If you’re out of bananas, you can use 1/4 applesauce instead. However, do note that the pancakes will not be as thick.
Add cinnamon – A dash of cinnamon adds great flavor to these pancakes.
Other add-ins – You can stir in chocolate chips, nut butter, finely shredded coconut, or berries.
What Is The Best Protein Powder For Pancakes?
I haven’t always been a fan of adding protein powder to my pancakes because some can leave an unpleasant taste, or cause the pancakes to be very dense. However, these protein powder pancakes are great if you use whey protein powders, or casein protein powders and I always have good luck using unflavored.
You can use any protein powder here, but in my experience, plant-based protein powders, or vegan protein powders will work, do not absorb as well into the batter and may result in a denser pancake. If you prefer to use a plant-based protein powder, add a tablespoon or two more liquid and make sure it is one you have tasted before and really enjoy.
How To Make Protein Pancakes
Soft and fluffy without any weird aftertaste, I can assure you even kids will love these low carb, high protein pancakes.
Note: The complete instructions can be found in the recipe card below.
Step 1: Blend oats in a blender about 15 seconds until it turns into flour like consistency (it doesn’t have to be super fine powder). Transfer oats to a large bowl and add the baking powder and salt. Whisk to combine.
Step 2: To the empty blender (no need to clean it) add the eggs, cottage cheese, milk, banana, protein powder, and vanilla. Blend for just 5-10 seconds, or so. Don’t overblend.
Step 3: Pour the wet ingredients into the dry ingredients. Use a spatula to gently stir until everything is just combined. A few lumps are okay – over-stirring will result in dense pancakes. Allow the batter to sit for 5 minutes while you preheat your skillet or griddle.
Step 4: Heat a large skillet or griddle over medium heat for a few minutes. Check to see if it’s hot by sprinkling a few drops of water on the surface. They should sizzle and evaporate immediately.
Step 5: Once the pan is hot, add some oil and turn heat down to medium-low. Pour about 1/4 cup batter onto skillet; repeat to cook one to two more at a time, depending on the size of your skillet. Don’t overcrowd or it will be hard to flip them.
Step 6: Cook until a few bubbles form and start to burst, about 2 minutes. Flip and cook the other side until just golden, about 1 more minute or so. Transfer to a plate as they finish, and serve immediately with desired toppings.
Top Tips
- Use whey protein powder. For the best protein pancakes, I highly recommend you use whey protein powder. Although a plant-based protein powder, or a vegan protein powder will work, they do not absorb as well into the batter and may result in a denser pancake. If you prefer to use a plant-based protein powder, add a tablespoon or two more liquid.
- Control the temperature. Getting the temperature right is the trickiest part of cooking pancakes. Too hot and they will burn quickly, not hot enough and the batter will not puff up. The surface is hot enough when a drop of water sizzles and skips on the pan. If the pancakes are browning too quickly, lower the temperature just a bit.
- Don’t flip too soon. Flipping the pancakes before they are set on the first side results in deflated, thin pancakes. Be patient and flip only when you see the sides and top have started to set.
- Keep the size small for fluffier pancakes. Smaller pancakes will rise more and will stay puffier. If you prefer larger panckaes, use a 1/3 cup measure instead.
Frequently Asked Questions
Yes! These protein pancakes have no sugar added and are made with whole, nutritious ingredients like oats, eggs, and bananas. In addition, their higher protein content will help keep you full and satiated longer than traditional pancakes.
This will depend on what protein powder you use. I use an unflavoured whey powder and cannot taste it all. Make sure you use a protein powder you have tasted before and really enjoy. All that being said, this recipe doesn’t not call for a huge amount of protein powder so I don’t think you will be able to taste it regardless which one you use.
If you prefer not to use a blender, you will need to use oat flour. Start by using a fork to mash the banana and cottage cheese really well, then combine with the rest of the wet ingredients. In a separate bowl, combine the dry ingredients. Proceed with the recipe.
I noticed other recipes blend the rolled oats with the rest of the ingredients. You can totally do this if you wish but I find the batter is a little fluffier if you gently fold the wet ingredients with the blended oats.
If you don’t have protein powder, or you prefer not to use it, you can simply it. But if you’d like some extra protein, you can always add a few tablespoons of hemp hearts which are really high in protein.
Serving Suggestions
We enjoy these fluffy pancakes with sliced bananas, chopped walnuts, and/or a drizzle of maple syrup. We also love to top our pancakes with generous dollops of plain yogurt and an assortment of fresh berries on the side – so good.
For an extra special treat I love to serve these pancakes with a blueberry compote that is gloriously good and takes just minutes to make.
Needless to say, these pancakes are as lovely for dinner as they are for breakfast. If going that route, consider serving them with scrambled or fried eggs, and perhaps some grilled chicken sausage. Yum.
Storage And Reheating
These fluffy protein pancakes freeze and reheat as beautifully as traditional pancakes do. I highly recommend making a double or triple batch of the protein pancake mix to enjoy many quick and delicious breakfasts.
- To store in fridge: Though I prefer to freeze my leftover pancakes, you can also store them in the fridge. Place leftover pancakes between layers of parchment paper in a storage bag or airtight container for up to 4 days.
- To Freeze: Let the pancakes cool completely. Place layers of parchment paper between the pancakes and store in a freezer-safe bag or airtight container. Freeze for up to 3 months.
- Reheat: I like to pop the pancakes frozen straight into the toaster but they do take a little long to heat through. If you’re in a hurry, thaw them for a few seconds in the microwave (I do about 10 seconds a side) before placing them in the toaster. If you are reheating a large batch, you will need to use the oven: Preheat oven to 350ºF. Place pancakes on a baking sheet in a single layer and cover with foil. Transfer to oven for 8-10 minutes for thawed pancakes, or 15 to 20 minutes if frozen.
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I hope you love this Protein Pancakes recipe. If you make it, please leave a comment and star rating at the bottom of the page so I know how you liked it. Thank you!
Protein Pancakes
Ingredients
- 1 cup rolled oats
- 1 teaspoon baking powder
- 1/4 teaspoon kosher or sea salt
- 2 large eggs or 4 egg whites
- 1/3 cup cottage cheese
- 1/4 cup almond milk, or any milk of your choice
- 1 ripe medium banana
- 1 1/2 tablespoon protein powder (see notes)
- 1/2 teaspoon vanilla extract
- coconut oil for cooking the pancakes
Instructions
- Place oats in a blender and blend for about 15 seconds or until it turns into flour like consistency (it doesn't have to be super fine powder). Transfer blended oats to a large bowl and add the baking powder and salt. Whisk to combine.
- To the empty blender (no need to clean it) add the eggs, cottage cheese, milk, banana, protein powder, and vanilla. Blend for just 5-10 seconds, or so. Don't overblend.
- Pour the blended wet ingredients over the dry ingredients. Use a spatula to gently stir until everything is just combined. A few lumps are okay – over-stirring will result in dense pancakes. Allow the batter to sit for 5 minutes while you preheat your skillet or griddle.
- Heat a large skillet or griddle over medium heat for a few minutes. Check to see if it’s hot by sprinkling a few drops of water on the surface. They should sizzle and evaporate immediately.
- Once the pan is hot, add 1-2 tablespoons oil and turn heat down to medium-low. Pour about 1/4 cup batter into the skillet; repeat to cook one to two more at a time, depending on the size of your skillet. Don't overcrowd or it will be hard to flip them.
- Cook until a few bubbles form and start to burst, about 2-3 minutes. Flip and cook the other side until just golden, about 1 more minute or so. Transfer to a plate as they finish. Serve immediately with desired toppings.
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