I love pancakes but very rarely eat traditional pancakes anymore.
They just don’t do it for me.
I think it’s the combination of the flour and the syrup that leaves me feeling pretty lethargic and low energy shortly after eating them PLUS they don’t keep me full for very long which is exactly why I am such a big fan of these Protein Pancakes.
This recipe may look familiar to you guys and that’s because it’s simply a fall version of my Blueberry Protein Pancakes (inspired by the Bill Phillips pancake recipe).
These pancakes are made with rolled oats, egg whites, and cottage cheese so they are more balanced than a traditional pancake in the sense that it’s not sugar overload. As a matter of fact, I usually top them with coconut butter or almond butter so I can really avoid going down the ‘sugar-roller-coaster-rabbit-hole’.
In a nutshell, I find that the higher protein pancake leaves me feeling lighter and more energetic than a traditional pancake and they certainly delivers in the flavor department as well (I can assure you of that because not only do my husband and I love them but both of my little ones gobble them up as well!).
If you want to SEE how to make them, check out the video and let me know what you think;).
In the meantime, I”m curious… do you eat traditional pancakes? Do they work for you? Have you tried protein pancakes? And/or do you have a higher protein recipe you can share with me??
Ingredients
- 1 cup rolled oats
- 3/4 egg whites about 6
- 1/2 cup Cottage cheese
- 1/4 cup pumpkin puree
- 1 tbsp. maple syrup
- 1 tsp. pumpkin pie spice
Instructions
- Pop everything into the blender and blend until you have a pancake-like batter.
- Heat a nonstick skillet over a medium heat. Lightly coat the pan with coconut oil or cooking spray and drop cup rounds of batter onto the pan. Cook until edges are bubbling and then flip and cook another two minutes or until edges are golden brown and pancakes are cooked though.
- Makes 2 servings.
Petra from NL says
Dear Dani,
Made these today. I used whole eggs (3) as I haven’t found the eggwhites yet here in the Netherlands. I used sweet potato instead of pumpkin puree and cinnamon instead of the spices. DELICIOUS!
I will make these more often for sure. I think the hubby will like them too.
Dani says
🙂
Erin+Johnson says
These are so good! I use 3 whole eggs instead of 6 egg whites though because the egg white version sticks too much to my pan.
Dani says
Great tip! Thanks for sharing.
Jeannette says
Great recipe and easy to make, I substitute the pumpkin purée for mashed sweet potato and it tastes delicious.
Sally says
Love this recipe! I’ve been making it for awhile, recently I was out of pumpkin and swapped it for overripe banana and left out the maple and spice and tossed in some mini chocolate chips. Delicious!
Regina J says
Can steel cut oats be used instead???
Charlene says
These pancakes are delicious! Thank you so much for this recipe! 😀
Dani says
Anytime, Charlene! So glad you enjoy them 🙂
Leïlla says
Delicieux
Mo says
If I were to use oak flour will it still be 1 cup?
Dani says
I think so!
Mary beth Gutierrez says
Hi Dani,
I love your recipes, I make them all them and I love your channel! You may have said this already but what are the macros/calories on these pancakes? Thank you!
Dani says
That info is at the bottom of the recipe card 🙂
Sally says
I love these pancakes and have been making them for a few years now. I would like it if they could be a little more fluffy and less dense. Any ideas? baking powder/soda perhaps? I have trouble getting them to cook all the way through. Thanks!
veganko says
not dani but there’s a trick you add 1/2 tsp baking soda and 1 tsbp of lemon juice to activate it and it will help with fluffyness
Dani says
Love this! Thank you Veganko.
Mae says
Made these for breakfast this morning and they were delicious and hearty! Me kids loved them, I loved them, and my husband, who isn’t a big pumpkin fan, loved them too! Will be making these again soon. Not sure why people are trying to make these without cottage cheese, but if it’s because you don’t like it, no worries-you can’t tell there’s cottage cheese in them at all.
Dani says
So glad you enjoyed them Mae! I’m a super big fab of them as well.
karen says
Can I replace the cottage cheese for yogurth , banana or protein powder? I am not sure whats the role of the cottage cheese in this recipe lol!
Dani says
You can definitely switch with some yogurt 🙂
Jane Baudelaire says
I made these today and found the texture to be gummy. Any idea on how to prevent this or what causes it? I’m excited to try some of the variations mentioned in the comments. This is a great base recipe to play with.
Dani says
That’s a great question Jane! I’ll have to experiment a bit 🙂
Julie says
I love these pancakes an I found the 3 eggs to work best. They freeze really well. Great recipe.
Dani says
Thanks Julie. So glad you enjoyed them.
Julie says
With the state of the economy nowadays this recipe has been a life saver.
Anna says
We really enjoyed these! I left out the maple syrup in the recipe and at them with fresh raspberries.