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!
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.
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!
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’m not a huge fan of protein bars or protein shakes so 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…
These pancakes are just that!
They’re delicious…
They’re packed with 5 protein-rich foods: cottage cheese, eggs, milk, peanut butter and oatmeal…
They’re easy to make by just blending those 5 ingredients in the blender to make a slightly lumpy batter that you’ll cook on a hot griddle into fluffy pancakes…
They’re healthy and they’ll make your belly and body feel happy!
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.
Enjoy!
xoxo,
5-Ingredient Flourless Protein Pancakes
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: 12 pancakes 1x
- 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
- 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.
These sound really delicious!! Could you make a large batch and then freeze them? If so, how long do you think they would last?
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!
hi, can i use almond butter instead and low fat cottage cheese and almond milk instead??
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!
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?
Hi Katie! You could replace it with plain Greek yogurt or ricotta cheese. Enjoy! 🙂
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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.
Hi Jan! I don’t provide nutritional information 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 nutrition calculator like: http://www.myfitnesspal.com/recipe/calculator Hope this helps. Enjoy!
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!
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! 🙂
Hi. I just stumbled across this recipe …. I’m in isolation and have no peanut butter. What would recommend as a substitute? Thx, Emma 🤗
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!
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.
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!