Try this ultimate protein pancake recipe for Pancake Day

Clocking in at 17 grams of protein per serving, these pancakes are absolutely stacked

By Susan Choung and Joy ChoUpdated: 12 February 2024

Pancakes are great, and Pancake Day is even better – 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 afterwards. These protein pancakes, on the other hand, have enough replenishing fuel to keep you full for hours and crush those 11 AM 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.

Why is it so important to load up on protein?

Experts say you probably need more protein than you think. This macronutrient provides energy and is key for building muscles and bones. A high-protein breakfast, in particular, is a clutch for keeping blood sugar and energy levels stable to avoid crashing later.

This super easy recipe for protein pancakes is great plain or topped with a handful of berries, to boost the vitamins and fibre 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

30 g
oat flour
25 g
unflavored whey protein powder
1 tsp.
baking powder
1/4 tsp.
ground cinnamon
Salt
1
small ripe banana
80 g
low-fat cottage cheese
1
large egg
1/2 tsp.
pure vanilla extract
Maple syrup and fresh berries, for serving

Directions

1. Step 1In a medium bowl, whisk oat flour, protein powder, baking powder, cinnamon, and a pinch of salt.
2. 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.
3. Step 3Heat large nonstick pan over a medium heat. Add 3-4 tablespoons of batter for each pancake and flatten into 10cm rounds using the bottom of the spoon. 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.
4. Step 4Reduce heat to medium-low. Repeat with remaining batter adjusting heat as necessary. Serve pancakes with maple syrup and berries if desired.

NUTRITION: Per serving (3 pancakes): About 229 cals, 6.5 g fat (2.5 g sat fat), 28 g carbs, 3 g fibre, 9 g sugar (.5 g added sugar), 17 g protein

From: Women's Health US

Susan Choung

Recipe Editor

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 Cho

Assistant Food Editor

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!).