High-Protein No-Banana Protein Pancakes Recipe

Learn how to make the best homemade high-protein pancakes without using bananas! This easy baking recipe delivers fluffy, delicious pancakes with 30g of protein per serving. Perfect for post-workout breakfasts or meal prep, these foolproof pancakes use cottage cheese and protein powder for amazing texture and nutrition.

Difficulty:

Beginner

Prep Time:

10 mins

Cook Time:

15 mins

Serves:

8 pancakes (2 servings)

Ingredients

<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>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 serving

🔥 Calories: 420 calories

🥑 Fat: 14 g

🧈 Saturated Fat: 3 g

🍞 Carbohydrates: 46 g

🍭 Sugar: 12 g

🍗 Protein: 25 g

🫀 Cholesterol: 15 mg

🧂 Sodium: 110 mg

Equipment

<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>

Directions

<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>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in High-Protein No-Banana Protein Pancakes Recipe?

This recipe uses low-fat cottage cheese, protein powder, eggs, oat flour, baking powder, cinnamon, salt, vanilla extract, Greek yogurt, and cooking oil. These ingredients create fluffy, protein-rich pancakes without banana, delivering 30g protein per serving.

How to cook High-Protein No-Banana Protein Pancakes Recipe at home?

Learn how to cook High-Protein No-Banana Protein Pancakes by first blending cottage cheese, eggs, Greek yogurt and vanilla until smooth. Then add protein powder, oat flour and spices, mixing briefly. Cook the batter on a medium-low heat non-stick pan for 2-3 minutes per side until golden brown and fluffy.

Why use cottage cheese in protein pancakes?

Cottage cheese adds significant protein while creating moisture and tenderness that bananas would typically provide. It blends smoothly into the batter, leaving no curds, and helps achieve a fluffy texture while boosting the nutritional profile with extra protein and calcium.

Can I meal prep these protein pancakes for the week?

Absolutely! These pancakes refrigerate well for 3-4 days or can be frozen for up to 3 months. Layer them with parchment paper when freezing. Reheat in a microwave for 30-60 seconds or in a toaster for a crispier texture.

What are the best toppings for high-protein pancakes?

Choose protein-rich toppings like Greek yogurt, nut butter, or a sprinkle of seeds. Fresh berries add antioxidants and natural sweetness, while a light drizzle of honey or maple syrup provides sweetness without overwhelming the nutritional benefits.

Want to try something else in ...