Protein Pancake Recipe: The (Real) Breakfast of Champions

There’s just something about pancakes that makes them the ultimate comfort food. 

Maybe it’s because they remind us of being kids, or maybe it’s because they go so well with bacon (or meatless bacon) and eggs.

Whatever it is, they’re delicious smothered in syrup, covered in fruit, or even topped with peanut butter if that’s your thing.

But, unfortunately, pancakes aren’t always the healthiest option out there. Typically loaded with white flour, sugar, and tons of carbs, they’re usually something to avoided or eaten in only small quantities on a few special days of the year.

That’s where these four-ingredient protein pancakes come in. They taste just like the real thing, but are packed with protein, and will keep you satisfied and full for hours.

Plus, you can eat the entire stack for a mere 314 calories! And any leftovers you have are great frozen, too.

Here’s how to make protein pancakes:

Ingredients:

  • 1/2 cup oats
  • 4 egg whites
  • 1/2 cup low fat cottage cheese
  • 1 tsp pure vanilla extract

Optional: Greek yogurt, fresh or frozen fruit, and maple syrup as toppings

Directions:

Preheat a non-stick skillet over medium heat. In a single serving blender (a regular blender will also work), add egg whites, oats, cottage cheese, and vanilla extract. Blend.

Pour batter onto skillet in desired shapes. Flip pancakes when bubbles start to appear, or when they’re fully golden on one side.

Top with Greek yogurt, fruit and a little maple syrup (don’t go overboard!). And dig in!

Approximate nutritional information (without toppings):

Total calories: 314
Protein: 33g
Carbs: 33g
Fats: 6g

Eat up!

21 thoughts on “Protein Pancake Recipe: The (Real) Breakfast of Champions”

  1. Will definitely give these a try – but in South Africa you can’t buy egg whites (got to separate the real thing and toss the yolks), so will have to be a treat!!

    • Hey Lisa – feel free to use whole eggs instead if you want! Just substitute two eggs for the four egg whites, and you should be set. Of course, keeping them as a treat is just fine too 🙂

    • Hi Lisa

      Good news! Just saw at Checkers today that one can buy a small container, like a tiny container of buttermilk, with 7 egg whites. You can find it in the dairy section.

      Bye for now,
      Kari

    • Hmm… I’ve made it with greek yogurt before and it worked pretty well, so you could try that or quark if you have that (you may need to play around with the liquid to oats ratio though). Does that help?

  2. I can. not. believe that worked.

    I’ve been ‘not trying’ this recipe for months, beyond skeptical that it would yield anything even remotely related to pancakes, which I adore.

    But I had a craving and decided to give these a whirl. Wow. Bravo, Krista!

    I did as you suggested in the comments–used 2 eggs instead of the 4 egg whites, because I wasn’t sure what I’d do with the lone yolks and didn’t want to just throw them out. Worked like a charm!

    They seemed to cook faster than regular pancakes, so keep an eye on ’em. That could also be from the egg/egg white swap, though, not sure. I gave them a nice powedered-sugaring for a topper. Yum and yay!

  3. Hey Krista!

    These all look AMAZING, curious, I’m a vegan, can you recommend egg and dairy substitutes?

    Keep rocking it, LOVE doing the workouts, you’ve gotten me out of the gym and ROCKING it.

    Peace

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