Start your day the right way with these fluffy, protein-packed 5-Ingredient Flourless Protein Pancakes that are easy to make and taste so great!

A stack of three protein pancakes smeared with peanut butter and topped with fresh blueberries and maple syrup.

A Delicious High Protein Breakfast

These 5-Ingredient Flourless Protein Pancakes are packed with five naturally protein-rich foods: cottage cheese, eggs, milk, peanut butter and oatmeal. They’re delicious, so easy to make, and a great way to kick off your day.

A stack of three protein pancakes smeared with peanut butter and topped with fresh blueberries and maple syrup.

I love spreading mine with more peanut butter or I’ll drizzle melted peanut butter over them, but a dab of butter and a drizzle of maple syrup tastes pretty great too!

We all love these pancakes! I make them at least twice a week for breakfast and I love it when I have a few leftover for a post-workout snack. They’re nutritious and delicious.

A Protein Packed Pregnancy

I never really paid too much attention to how much protein I was eating until I got pregnant with our first. I had heard and read a lot about how eating protein is so important to the growth of the baby and a healthy pregnancy, so I aimed to eat 100 grams a day with my single pregnancies and then 150+ grams a day when I was pregnant with the twins. I was protein-obsessed and I truly believe all that protein helped me feel great throughout each pregnancy and grow healthy full-term babies.

Well, I’m no longer protein-obsessed for pregnancy purposes, but I do try to eat a lot of good protein each and every day to keep my energy high and my body feeling great. I can totally tell if I haven’t eaten enough protein when I start feeling sluggish and sleepy.

Three pancakes topped with peanut butter on a white plate with a fork.

Perfect Breakfast for Fueling Workouts!

About 5 months ago, I started exercising regularly again. I try to go to the gym 4-5 mornings a week and it’s become a great routine for Brookie and me. She gets to play with other kids in the child watch area and I get a good workout in. 

I started out just walking and doing a few strength training exercises and now I’m running, sweating it out on the stairclimber or going to one of my favorite classes, like Piloxing or BodyPump. I’ve upped the intensity of my workouts and I’m feeling fit and full of energy!

A stack of three protein pancakes smeared with peanut butter and topped  with syrup and fresh blueberries.

Satisfy That Hunger!

The more intense my workouts, the more hungry I am. And when it comes to satisfying that hunger, I’m eating a lot of protein. Not just after a workout, but all day. I try to eat foods that are naturally high in protein, like meats, beans, nuts, dairy and eggs.

And when I can combine some of these protein-rich foods together to make something yummy that’s packed with protein, it’s a win-win! They’re healthy and they’ll make your belly and body feel happy!

A stack of three protein pancakes smeared with peanut butter and topped with fresh blueberries and maple syrup.

What Do I Need to Make Flourless Protein Pancakes?

  • Old-fashioned rolled oats
  • Cottage cheese
  • Creamy peanut butter
  • Milk
  • Eggs
  • Blender
  • Pancake griddle or skillet
  • Maple syrup, if desired
Oats, cottage cheese, peanut butter, milk and two brown eggs on a counter.

How to Make 5-Ingredient Flourless Protein Pancakes

  • Combine all ingredients in a blender and blend until well combined. Batter should be smooth with a few lumps.
  • Heat a non-stick griddle over medium-high heat. Coat with non-stick cooking spray before each batch. Using a ladle or ¼-cup measuring cup, scoop batter onto heated griddle in small circles.
  • Cook until batter starts to bubble a bit on top and the bottom is evenly browned. Flip and cook until both sides are lightly browned. Remove to a baking sheet and place baking sheet in a warm oven while you cook the rest of the batter.
  • Serve warm with peanut butter, butter and/or maple syrup.
Steps to make flourless pancakes using a blender.

How to Store and Reheat Protein Pancakes

Store cooled pancakes in an airtight container in the refrigerator for up to five days.

To freeze leftover pancakes, let them cool completely. Then stack them between sheets of parchment paper and place in a freezer-safe container or in individual freezer-safe baggies. Store in the freezer for up to two months.

When ready to eat, place the pancakes in a single layer on a microwave-safe plate and microwave for about 20 seconds (30 seconds from frozen) or until heated through. Or pop in the toaster until slightly crisp on the outside and heated through.

An aluminum baking sheet with pancakes on it.

If you make these 5-Ingredient Flourless Protein Pancakes and post a pic to social, be sure to tag me on Instagram @thebakermama so I can see! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!

xoxo,

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5-Ingredient Flourless Protein Pancakes

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  • Author: Maegan – The BakerMama
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
  • Yield: 12 pancakes
  • Category: Breakfast

Description

Start your day the right way with these fluffy, protein-packed 5-Ingredient Flourless Protein Pancakes that are easy to make and taste so great!


Ingredients

  • 1 cup old-fashioned rolled oats
  • 1 cup cottage cheese
  • 1/2 cup creamy peanut butter
  • 1/2 cup milk
  • 2 large eggs

Instructions

  1. Combine all ingredients in a blender and blend until well combined. Batter should be smooth with a few lumps.
  2. Heat a non-stick griddle over medium-high heat. Coat with non-stick cooking spray before each batch. Using a ladle or ¼-cup measuring cup, scoop batter onto heated griddle in small circles. Cook until batter starts to bubble a bit on top and the bottom is evenly browned. Flip and cook until both sides are lightly browned. Remove to a baking sheet and place baking sheet in a warm oven while you cook the rest of the batter.
  3. Serve warm with peanut butter, butter and/or maple syrup.

About The BakerMama

Maegan is the author of her best-selling Beautiful Boards, Spectacular Spreads and Brilliant Bites cookbooks. She started blogging in 2012 and features hundreds of original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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Comments

  1. Maegan, these sound delicious. Can I blend the batter the night before? I wake up very early and don’t want to wake up my whole family using the blender so early in the morning.

    1. Hi Kristina! I hear ya. I absolutely! Just cover the batter tightly with plastic wrap in a bowl or store in an airtight container. It will keep well in the refrigerator for up to 4 days. I like to uncover and let the batter rest at room temperature for about 30 minutes before making the pancakes with refrigerated batter. Hope this helps. Enjoy!

  2. Hi. I just stumbled across this recipe …. I’m in isolation and have no peanut butter. What would recommend as a substitute? Thx, Emma 🤗

    1. Hi Emma! You could use any alternative nut or seed butter, applesauce, pumpkin puree, banana, yogurt, or more cottage cheese. With the pumpkin or more cottage cheese, I would recommend adding a little sweetener since they don’t have much flavor. Hope this helps. Enjoy!

  3. these pancakes are awesome! i love that they are naturally full of protein. i made little pancakes for my son and i – we dipped some into maple syrup and also made some into little pb & j pancake sandwiches. thanks so much for a great recipe!

    1. So great to hear you love them as much as we do, Miki! Aren’t the pancake sandwiches such a yummy idea? Continue to enjoy! 🙂

  4. Hi. I would like to know the calories for the flourless banana bread, flourless protein pancakes, pumpkin bread and chocolate chip banana bread.
    Thank you!! Can’t wait to try.

  5. Hi Maegan,

    Big fan 🙂 I live in West Africa and they don’t seem to have cottage cheese here. What’s your recommendation for a substitute? I could try a bunch on my own but why not start with what you had in mind ya know?

      1. Hi June! I don’t provide nutritional information at this time because everyone uses different brands of ingredients which often have differing nutritional values. I would recommend plugging the ingredients you use into a free online recipe nutrition calculator like: https://whisk.com/recipe-nutrition-calculator/ Hope this helps. Enjoy!

    1. Hi Vicky! I haven’t tried the recipe with almond butter or almond milk, but I think they would work just fine. I have used low fat cottage cheese and it works great! Enjoy!

  6. These sound really delicious!! Could you make a large batch and then freeze them? If so, how long do you think they would last?

    1. Hi Jenna! Yes, you can freeze them for 4-6 weeks. Just let them cool completely and store them in a freezer safe baggie with a piece of parchment paper between each one. Enjoy!