High-Protein No-Banana Protein Pancakes Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">150g low-fat cottage cheese</li> <li class="ingredients-single-item">60g protein powder (vanilla or unflavored)</li> <li class="ingredients-single-item">4 large eggs</li> <li class="ingredients-single-item">60g oat flour (or ground oats)</li> <li class="ingredients-single-item">1 tsp baking powder</li> <li class="ingredients-single-item">1/2 tsp ground cinnamon</li> <li class="ingredients-single-item">1/4 tsp salt</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">15g Greek yogurt</li> <li class="ingredients-single-item">2 tbsp cooking oil (for frying)</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Blender or food processor</li> <li class="equipment-single-item">Non-stick frying pan</li> <li class="equipment-single-item">Measuring cups and spoons</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Add the cottage cheese, eggs, Greek yogurt, and vanilla extract to a blender. Blend on high until completely smooth, about 30-45 seconds. This creates a smooth, aerated base that will help your pancakes achieve a fluffy texture without relying on mashed banana. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Add the protein powder, oat flour, baking powder, cinnamon, and salt to the blender. Pulse a few times until just combined - approximately 10-15 seconds. Be careful not to overmix at this stage, as this can develop the gluten and result in tough pancakes. The batter should be slightly thick but pourable. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Let the batter rest for 5 minutes. This allows the oat flour to absorb some liquid and the baking powder to activate, which will help create a better texture in the final pancakes. The batter will thicken slightly during this rest. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Heat a non-stick pan over medium-low heat and add a small amount of oil. The lower temperature is crucial for protein pancakes as they can burn more easily than traditional ones due to the protein powder content. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Pour approximately 60ml (1/4 cup) of batter into the pan for each pancake. Cook until bubbles form on the surface and the edges start to look set, about 2-3 minutes. You'll know it's ready to flip when the edges appear dry and slightly matte rather than wet and glossy. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Flip the pancake gently and cook for another 1-2 minutes until golden brown and cooked through. Protein pancakes typically need a little less time on the second side. Transfer to a plate and cover loosely with foil to keep warm while you cook the remaining pancakes. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Continue with the remaining batter, adding a small amount of oil to the pan between each batch. If the batter thickens too much while standing, stir in 1-2 tablespoons of milk to thin it to the right consistency. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Serve warm with your choice of toppings - fresh berries, a dollop of Greek yogurt, a light drizzle of honey or maple syrup, or a sprinkle of nuts work beautifully with these protein-rich pancakes. They'll stay moist and delicious thanks to the cottage cheese, which adds protein while maintaining tenderness without the need for banana. </li> </ol>