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Protein Pancakes

These protein pancakes are made in the blender with oats, cottage cheese, eggs and banana. Make a batch on the weekend, freeze them flat, and toast them straight from the freezer on weekdays.

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Protein Pancakes
At a glance: 25 minutes · about 12 pancakes (4 servings) · freezer 2 months · about 21 g protein per serving*

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Protein Pancakes recipe

Freezer Protein Pancakes

25 minutes · 4 servings · about 21 g protein per serving*

Ingredients

  • 1 cup rolled oats
  • 1 cup cottage cheese
  • 4 eggs
  • 1 banana
  • 1 scoop protein powder (vanilla)
  • 1 tsp baking powder
  • 1/2 tsp cinnamon

Directions

  1. Blend everything until smooth. Rest 5 minutes.
  2. Cook 1/4-cup pancakes on a greased skillet over medium heat, 2 minutes per side.
  3. Cool on a rack, then freeze flat with parchment between them. Makes about 12 (3 per serving).

Make it different: Add 1/2 cup blueberries to the cooked pancakes before flipping.

Storage: Fridge up to 4 days or freeze up to 2 months, with parchment between pancakes.

* Protein amounts are estimates based on typical USDA values for common products. Brands vary, especially protein powder, bread and sausage, so check your labels.

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FAQ

How do you make pancakes high in protein?

Use cottage cheese, eggs and Greek yogurt in the batter, add protein powder if you like, and top with Greek yogurt instead of syrup.

Can protein pancakes be frozen?

Yes. Cool on a rack, freeze flat with parchment between them, and store up to 2 months.

Do I need protein powder?

No. This recipe still has about 16 g protein per serving without it (estimated), thanks to the cottage cheese and eggs.

More high-protein breakfasts: 40 high-protein breakfast ideas · Freezer Breakfast Burritos · Egg Muffins · Cottage Cheese Egg Bites · Blueberry Protein Baked Oats · High-Protein Smoothies · high-protein overnight oats