Pancakes are awesome, but the sugar and refined carbs are like a one-two gut punch; a stack for breakfast can leave you feeling hungry and lethargic not too long afterward. These protein pancakes, on the other hand, have enough replenishing fuel to keep you full for hours and crush those 11 a.m. cravings. Made with oat flour and protein powder (instead of the usual white flour and granulated sugar), these better-for-you pancakes get sweetness from a banana and even more hunger-curbing protein from cottage cheese.
They cook up light and fluffy and taste so good, you’d never know they house 17 grams of protein per serving (which is about 3 pancakes)—basically the equivalent of what you'd find in three eggs.
This super easy recipe for protein pancakes is great plain or topped with a handful of berries, to boost the vitamins and fiber even more. It’s the rare indulgent breakfast (or anytime meal) that’s actually good for you so break out that big ole tub of whey protein powder and get ready to scoop and level up!
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Yields:
2 serving(s)
Total Time:
25 mins
Ingredients
1/3c.
oat flour
1/4c.
unflavored whey protein powder
1tsp.
baking powder
1/4tsp.
ground cinnamon
Kosher salt
1
small ripe banana
1/2c.
low-fat cottage cheese
1
large egg
1/2tsp.
pure vanilla extract
Maple syrup and fresh berries, for serving
Directions
Step 1In medium bowl, whisk oat flour, protein powder, baking powder, cinnamon, and a pinch of salt.
Step 2In another medium bowl, mash banana with fork. Whisk in cottage cheese, egg, and vanilla to combine. Gradually add wet ingredients to dry ingredients, whisking just until combined. Let batter rest 5 minutes.
Step 3Heat large nonstick skillet on medium. Add four scant 1/4-cupfuls of batter and flatten into 3 1/2- to 4-inch rounds using side or bottom of measuring cup. Cook until edges are set and bottom is golden brown, 2 to 3 minutes. Flip and cook until golden brown and cooked through, 1 to 2 minutes more. Transfer to plate.
Step 4Reduce heat to medium-low. Repeat with remaining batter adjusting heat as necessary. Serve pancakes with maple syrup and berries if desired.
Per serving (3 pancakes): About 229 cals, 6.5 g fat (2.5 g sat fat), 114 mg chol, 583 mg sodium, 28 g carbs, 3 g fiber, 9 g sugar (.5 g added sugar), 17 g protein
Why Trust Women's Health? The team of food experts in the WH kitchen develop, tweak, then cross-test each recipe (that means every recipe is made—and tasted—at least twice!) before it's ready for your kitchen.
Susan (she/her) is the recipe editor at Good Housekeeping, where she pitches ideas, parses words, and produces food content. In the Test Kitchen, she cooks (and samples!) recipes, working with developers to deliver the best written versions possible. A graduate of Brown University and a collaborator on several cookbooks, her previous experience includes stints at Food & Wine, Food Network, three meal kit companies, a wine shop in Brooklyn and Chez Panisse, the pioneering restaurant in Berkeley, California. She enjoys playing tennis, natural wines and reality competition shows.
Joy (she/her) is an assistant food editor in the Good Housekeeping Test Kitchen, where she develops and tests recipes to ensure both deliciousness and accuracy before they appear in titles like Good Housekeeping, Women’s Health, Woman’s Day, Prevention and Country Living. After graduating from UChicago with a major in political science, she made the (best) decision to pursue her passion for food by enrolling in pastry school and working at her dream restaurant, Gramercy Tavern. Before joining the GH team, Joy assisted on cookbook and editorial shoots, ran an Instagram micro bakery, and worked as a freelance writer and developer with bylines appearing in Eater, Food52, Simply Recipes, Food Network and more. Joy has a special place in her heart for croissants and tiramisu, and is always on the hunt for the next cafe to explore in the city (a journey that never ends!).
