Protein Pancakes Without Protein Powder

A stack of fluffy protein pancakes topped with whipped cream, raspberries, and blueberries, drizzled with syrup. A fork with a bite-sized piece rests on the plate beside these delicious pancakes.

5 from 9 votes

Protein Pancakes Without Protein Powder

Made with just 6 simple ingredients, these protein pancakes without protein powder are a staple in our house! They are so quick and easy to whip up that our toddler starts grabbing the cottage cheese, eggs, and flour before I even ask. They pack in over 25 grams of protein and you can customize them with your favorite flavors, nuts, or seeds for added flare and fiber.

Prep Time5

Cook Time10

Total Time15

Course: Breakfast

Cuisine: American

Servings:

Calories: 457kcal

Author: Mika Kinney

Ingredients

1 cup all-purpose flour or 1:1 gluten free flour
½ cup cottage cheese blended, greek yogurt works too
5 eggs
2 teaspoon baking powder
½ teaspoon vanilla bean paste or vanille extract
2 tablespoon maple syrup or agave
1 pinch salt

Instructions

Heat a large skillet over low to medium heat with a bit of butter.
Blend ½ cup cottage cheese, 5 eggs and 2 tablespoon maple syrup in a blender for 30 seconds.
In a large bowl, mix the 1 cup all-purpose flour, 2 teaspoon baking powder, ½ teaspoon vanilla bean paste, 1 pinch salt, and blended cottage cheese mixture until combined.
Pour about ⅓ cup of batter into the skillet and cook for roughly 2 minutes on each side. You'll know it's time to flip when a handful of bubbles start to appear in the batter.
Repeat with all the batter and enjoy with your favorite toppings!

Video

Notes

expert tips

Use butter or oil on the skillet between each batch to avoid sticking. I prefer butter!
Don’t overmix once the wet and dry are combined — just stir until the flour disappears. It's totally fine if the batter is a bit lumpy!
Blend, blend, blend. It can take longer than you realize to make sure all the cottage cheese curds are blended out so just keep scraping the sides and blending until they are gone.

Toddler serving tip
I like to use a cookie scoop to make mini protein pancakes for the toddler. He loves the handheld size of them this way! Sometimes, we will also bake them in a mini muffin tin and top them with peanut butter Greek yogurt - he calls them cupcakes.

Storage

Fridge: Let the pancakes completely cool before storing them. Then store in a ziplock bag or an air-tight container. They will keep in the fridge for 7 days, but start to dry out after 4 days.
Freezer: Let them cool completely before freezing. Then layer the pancakes with parchment paper in an airtight container or flash freeze them on a baking tray. Then, transfer to a freezer bag or an airtight container.
Reheating: You can reheat these from frozen or in the fridge in the microwave for 30 seconds to 1 minute, on a stovetop, in a toaster, or in a toaster oven until heated through. The toaster makes them a bit crispy.

Nutrition