Protein Pistachio Pancakes

A stack of thick, protein pancakes filled with chocolate chunks and pistachios, topped with raspberries and powdered sugar, sits on a plate with a fork and extra raspberries on the side—a delicious, healthy breakfast without protein powder.

5 from 1 vote

Made without any protein powder, these toddler-approved and parent loved pistachio protein pancakes are an elevated classic breakfast. Made with my favorite dark chocolate chunks plus a batter with cottage cheese and eggs, they are ultra fluffy (check the video if you don't believe me!) and ultra delicious! Served with some Greek yogurt, honey, and fresh raspberries - what could be better?!

Prep Time10

Cook Time10

Total Time20

Course: Breakfast

Cuisine: American

Servings:

Calories: 376kcal

Author: Mika Kinney

Equipment

1 coffee grinder
1 blender

Ingredients

¾ cup all-purpose flour 1:1 gluten free works too
½ cup cottage cheese or plain Greek yogurt
2 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon vanilla extract
2 tablespoon honey
⅔ cup pistachios raw, unsalted, no shells
5 eggs
¼ cup chocolate chips I love dark chocolate chunks

Instructions

Heat a large skillet over low to medium heat with a bit of butter.
Using a coffee grinder, blend ⅓ cup pistachios into a powder. Roughly chop up the other ⅓ cup of pistachios.
Blend ½ cup cottage cheese, 5 eggs, 2 tablespoon honey in a blender for 30 seconds.
In a large bowl, mix the ¾ cup all-purpose flour, 2 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon vanilla extract, pistachio flour, and cottage cheese mixture. Then, fold in the ¼ cup chocolate chips and chopped pistachios.
If serving these to toddlers, leave out the chopped pistachios as these can be a choking hazard.
Pour about ⅓ cup of batter into the skillet. 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. You should make about 8 pancakes that are 5" in diameter. Enjoy with your favorite toppings!

Video

Notes

Storage: These will last in the fridge in an airtight container for up to 1 week or in the freezer for up to 3 months. Simply reheat in the oven or microwave.

Can I make them without pulverizing the pistachios? Sure! Just add a bit more flour for the desired consistency and then fold in only th ⅓ cup roughly chopped pistachios.

Make them dairy free: These can be dairy free by using a vegan Greek yogurt like Siggis plant based or Icelandic Provisions Skyr yogurt. Both have high protein amounts.

If you don't have a coffee grinder, a food processor will work. Otherwise, add the pistachios to the blender with the cottage cheese, eggs, and honey and blend for a minute.

Nutrition