Who doesn’t love pancakes? Those fluffy and delicious flapjacks that when you smell them, you can’t help but smile. They can instantly put you in a better mood. However, the macros on the original version don’t exactly favor the fit. In fact, they can cause you to look a little fluffy – and not in a yummy pancake way. How do we solve this issue? By changing the recipe! Today, I want to show you some of the most amazing protein pancake recipes that you can start implementing immediately in your breakfast routine. You know… have a reason to get out of bed in the morning other than for that thing called WORK.
Oh, and you should know better than to think I’m going to give you some boring protein pancake recipes. These are some unique and flavorful recipes – not your normal bland, tastes like nothing, protein pancake recipes. Let’s gooooooo!
- Cottage Cheese Banana Oatmeal Protein Pancakes
Before you judge me, hear me out. Yes, cottage cheese might turn you off, and if it does, don’t fret as you can’t taste it. This flavorful powerhouse of a recipe will also be great for those looking for gluten-free protein pancake recipes. Give this one a shot and enjoy your stack.
- 1/2 cup old-fashioned rolled oats, gluten-free
- 1/2 medium banana
- 1/2 tsp. vanilla extract
- 1 tsp. baking powder
- 1/2 tsp. cinnamon
- 1 egg
- 1/4 cup low fat cottage cheese
- Optional toppings: fresh berries, chocolate chips, peanut butter
- Take all of the ingredients listed and dump them into a blender. Blend thoroughly until the batter is smooth and without chunks (30 seconds should do).
- Grab a skillet or griddle and spray a nonstick cooking spray on the top surface.
- Turn the stovetop onto medium-low heat and place your skillet/griddle on top to heat up.
- Using a 1/4 cup measuring cup, pour batter onto skillet/griddle and add any desired topping you wish.
- Check the underside of the pancake and when it has a golden-brown color, flip it onto the other side and cook that side the same way.
- Continue until you finish off the batter and you have a nice stack of pancakes to eat.
- Very Berry Blueberry Protein Pancakes
The old tried and true, blueberry pancakes – just like the kind mom used to make when you were living at home. Only without the flour or Bisquick, with fewer carbs, more flavor, and added protein. Ok, so it’s nothing like what mom used to make but that doesn’t matter. Blueberry pancakes are a staple and this is one of the protein pancake recipes you’re going to want to file away to use again and again – so keep it handy.
- 1/2 cup uncooked oats
- 3 egg whites (130 g)
- 1 scoop vanilla protein powder
- 1 oz. blueberries
- 1/2 tsp. baking powder
- 1 tbsp. Stevia in the raw
- 1/4 cup water
- Cooking spray
- Sugar-free syrup (optional)
- Take the ingredients and toss them into a blender and blend them until you have a nice smooth (but thick) pancake batter.
- Spray a griddle with the cooking spray and place on the stovetop on medium heat until hot.
- Pour the batter onto the griddle forming round pancakes.
- Make sure to cook each pancake on each side for around 1 minute or until you see the bottom is a golden-brown color and cooked throughout. Continue the process until you are out of batter.
- Top your pancakes with your sugar-free syrup if you wish and get your grub on!
- Cinnamon Swirl Pumpkin Pie Protein Pancakes
Some might say you can only eat pumpkin flavors certain times of year – sure, I’d tell them you should only eat these amazing pumpkin pie protein pancakes in Spring, Summer, Fall, or Winter. For those who can’t read between the lines, that’s code for eating them whenever the heck you want. You can’t put a timeframe on these protein pancake recipes… They’re delicious! And pumpkin and cinnamon are good for you. So, the heck with putting restrictions on when you can eat these protein-packed pancakes. Eat them, and eat them with a smile on your face!
- 1 scoop Cinnamon Swirl flavored protein powder
- 1/3 cup old-fashioned oats
- 1/4 cup pumpkin (unsweetened canned pumpkin)
- 1/2 cup egg whites
- 1/2 tsp. of cinnamon
- Put all the ingredients in a blender and blend until you achieve a smooth batter.
- Grab a griddle and spray with a nonstick cooking spray and place on the stovetop on medium heat.
- Pour the batter from the blender onto the griddle to form round pancakes.
- Once you see bubbles form on top of the pancakes and they have a golden-brown color underneath, flip them onto the other side and repeat. Continue until the batter is gone.
- Toss on a plate and eat as is or feel free to top with your favorite sugar-free syrup.
- Oh, So Sweet, Sweet Potato Protein Pancakes
We’re finishing off these protein pancake recipes with something SWEET. As in, sweet potatoes! Say whaaaaaaat?! Yes, sir. Once you plate these gems and look at the orange and golden color, your eyes will start to glisten. We had to change it up and give you a little something different, and this is it. Try it for yourself and you’ll be delightfully surprised just how good they are.
- 1 cup cottage cheese
- 1 cup sweet potato puree (or mashed baked sweet potato without the skin)
- 1 cup old fashioned oats
- 5 large eggs
- 2 tsp. pumpkin pie spice
- 1 tbsp. maple syrup
- Optional: cranberries, mixed berries, flaked coconut, sugar-free syrup
- Put all of the ingredients in a blender and blend until you achieve a smooth consistency.
- Spray a griddle with nonstick spray and place on the stovetop on medium heat.
- Pour the batter out onto the griddle in 1/4 cup portions (fit as many on the griddle as you can).
- Cook the pancakes for around two minutes or until you see bubbles on the top of the pancakes and then flip them. The edges of the pancakes should appear dry. Repeat the process on this side. When cooked thoroughly, plate them and continue the process with the remaining batter.
- Enjoy with or without the optional toppings!
Serving Size: 6 pancakes