Who says pancakes can’t be part of a healthy lifestyle? With this Protein Pancake recipe, you get all the fluffy goodness of traditional pancakes, but with a serious protein boost to keep you fuelled for the day. Perfect for breakfast or post-workout, these pancakes are easy to make and customizable with your favourite toppings!
Why These Pancakes Work:
- High in Protein: With a mix of protein powder, eggs, and cottage cheese (or Greek yogurt), these pancakes deliver a serious protein punch to help with muscle recovery and keep you full longer.
- Complex Carbs: The oats provide fibber and slow-digesting carbs to fuel your morning or post-workout recovery.
- Customizable: You can easily switch up the protein flavour, swap oats for a different flour, or experiment with toppings to keep things interesting.
Pro Tips
- Fluffy Texture: For extra fluff, let the batter sit for a few minutes after blending to allow the baking powder to activate.
- Make Ahead: These pancakes freeze well, so make a batch and store them for a quick breakfast throughout the week. Just reheat in the microwave or toaster, and you're good to go!
- Add More Protein: Want an even bigger protein boost? Throw in a spoonful of chia seeds or flaxseeds to the batter for added texture and nutrition.
Ingredients
- 1 scoop of protein powder (vanilla or unflavored works best)
- 1/2 cup of rolled oats (or oat flour if you prefer a smoother texture)
- 1/2 cup of cottage cheese or Greek yogurt (adds extra protein and keeps them fluffy)
- 2 large eggs
- 1/4 cup of almond milk (or any milk alternative)
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon (optional, for flavour)
- 1 teaspoon vanilla extract
- A pinch of salt
Nutritional Content (per serving)
- Calories: 250–300 kcal
- Protein: 15–20 g
- Carbohydrates: 30–35 g
- Sugars: 6–10 g (depends on the ripeness of the banana and optional sweeteners)
- Fibre: 4–6 g (from oats)
- Fat: 7–10 g
- Saturated Fat: 1–3 g (depends on the milk and any added ingredients)
- Sodium: 150–200 mg (depends on the salt and other ingredients)
- Calcium: 150–250 mg (depends on the type of milk used)
- Iron: 1.5–2 mg (depends on the oats and protein powder)
Instructions
- Blend the Batter: In a blender, combine the oats, protein powder, eggs, cottage cheese (or Greek yogurt), almond milk, baking powder, cinnamon, vanilla extract, and salt. Blend until the mixture is smooth and well combined. The batter should be thick but pourable—if it’s too thick, add a little more milk.
- Preheat the Pan: Heat a non-stick skillet or griddle over medium heat. Lightly grease with a bit of cooking spray or a small amount of coconut oil.
- Cook the Pancakes: Pour the batter onto the hot skillet, using about 1/4 cup of batter per pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook the other side for another 1-2 minutes, until golden brown.
- Serve: Stack the pancakes on a plate and get creative with your toppings! Fresh fruit, a drizzle of honey or maple syrup, nut butter, or even a sprinkle of dark chocolate chips—anything goes!
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