30g Protein Pancakes (Print Version)

Fluffy, low-calorie pancakes with 30 g protein per serving. Ready in 15 minutes; gluten-free option.

# What You’ll Need:

→ Base

01 - 1 large egg
02 - 1/3 cup low-fat cottage cheese (about 3.5 oz / 100 g)
03 - 3/4 oz vanilla whey protein powder (about 20 g, 1 scoop)
04 - 1/4 cup rolled oats (about 25 g; use gluten-free oats if required)
05 - 2 tbsp unsweetened almond milk
06 - 1/2 tsp baking powder
07 - Pinch of salt

→ Optional flavorings

08 - 1/2 tsp vanilla extract
09 - Pinch ground cinnamon
10 - Low-calorie sweetener, to taste

# How to Make It:

01 - Place the egg, cottage cheese, whey powder, rolled oats, almond milk, baking powder and salt into a blender.
02 - Blend on high for about 30 seconds, or until the batter is completely smooth and homogenous.
03 - If using, add vanilla extract, cinnamon or sweetener and pulse briefly to incorporate.
04 - Heat a non-stick skillet over medium heat and lightly coat with cooking spray or a small amount of oil.
05 - Pour the batter into the skillet to form 2–3 small pancakes, spacing them so they do not touch.
06 - Cook for 2–3 minutes until bubbles appear on the surface, then flip and cook another 1–2 minutes until golden and cooked through.
07 - Transfer to a plate and serve warm; optionally top with fresh berries or a light drizzle of sugar-free syrup.

# Additional Tips::

01 -
  • High in protein with 30 grams per serving to keep you full and support muscle growth.
  • Low-calorie and nutrient-dense, making it perfect for weight management.
  • Quick and easy to prepare in a blender in just 15 minutes.
  • Versatile base that works well with various toppings and flavorings.
02 -
  • Flip the pancakes gently with a wide spatula, as protein-based batters can be more delicate than flour-based ones.
  • Keep the pancakes small (about 3-4 inches) to make them easier to flip without breaking.
  • If the batter seems too thick, add an extra splash of almond milk one teaspoon at a time.
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