Protein Pancakes Without Protein Powder

This is how a dietitian makes healthy Protein Pancakes without protein powder! Easy, delicious and gluten-free.

In my house, we are BIG pancake people on weekends. Protein pancakes are a go-to, but we also love a classic oat flour pancake or sheet pan pancakes for a large group brunch. However, as much as I love my 5 ingredient protein powder pancakes, I know not everyone has access to protein powder or likes the taste. So when I recently ran out of my own, I decided to experiment with protein pancakes without protein powder. And let me tell you, the result has never been more delicious.

The secret to these high protein pancakes is my newest ingredient obsession: cottage cheese. Now you might think that's weird, but in my opinion it's no different than a lemon ricotta pancake with ricotta cheese in the batter. Not only does cottage cheese add a ton of high quality protein, but it makes the most fluffy, moist pancake that you'll be in love with. Once you try it, you'll never go back!

Why This Recipe Is Dietitian Approved

Whole food protein. I definitely support supplements and protein powders when needed, but I also encourage a foods-first approach to nutrition if possible. Protein powders are great for meeting your protein goals, but this recipe uses 3 high quality sources of protein if you prefer to get your protein from whole foods.
Meal prep friendly. Pancakes are super easy to batch prep and reheat for breakfast throughout the week. You can even freeze them and have pancakes on-hand.
Customizable. This protein pancakes recipe is an excellent base to add your favourite toppings and flavours. I've left some of my variations below.

Ingredients

Oats. Quick, minute or rolled oats are all fine, as we are blending everything into a batter. Oat flour will also work.

Cottage cheese. I recommend using 2% cottage cheese for the best texture. One cup of 2% cottage cheese has 30g of protein, making it an excellent way to make protein pancakes without protein powder.

Milk. I use dairy milk for a great source of minimally processed protein, however soy milk is a great dairy-free choice.

Eggs. These add a little bit of protein and bind the pancakes together for easy flipping.

Maple syrup. For a touch of natural sweetness. Honey also works.

Baking powder. Our key ingredient to make these pancakes rise! I always recommend ensuring the baking powder is not expired for the fluffiest pancakes.

Vanilla extract. Artificial or natural vanilla extract will both work great.

Cinnamon. Optional, but I love the subtle taste of cinnamon in these!

The complete ingredient list with measurements can be found in the recipe card below.

Instructions

Heat a griddle or large pan over medium high heat.

Combining all protein pancake ingredients in a blender

Combine all ingredients in a high-powered blender or food processor.

Cooking cottage cheese protein pancakes on a griddle.

Once the griddle is hot, use a thin layer of butter to grease the pan. Pour pancake batter into 16 equal-sized pancake rounds on the greased griddle. Flip.

Serving cottage cheese pancakes with berries and maple syrup.

Serve pancakes with maple syrup, berries or other toppings of choice. Enjoy!

Substitutions and Variations

To make gluten-free: Use certified gluten-free oats.

To make dairy-free: Unfortunately I haven't found a dairy-free cottage cheese substitute yet.

To make nut-free: This recipe is naturally nut-free.

I love using this protein pancakes recipe as a base for mix-ins and other toppings. Here are some other fun ways to switch up these pancakes:

Mix in berries, chocolate chips, chopped nuts or coconut
Swirl peanut butter into the batter
Top your pancakes with chia jam
Drizzle homemade caramel for a dulce de leche twist
Slice banana on top

Equipment

Griddle or pan
Food processor or high-powered blender

Storage

Cottage cheese pancakes can be stored in the fridge for up to 7 days in an airtight container. They can also be frozen for up to 3 months.

To reheat, microwave for 1 minute or pop into the toaster or air fryer to around 3 minutes.

Top Tip

For best results if you are blending these, I recommend adding the liquid ingredients to the blender before adding the oats. This ensures the batter is smooth, without becoming too overblended.

Frequently Asked Questions

Do I have to blend the pancake batter?

No you do not! You can mix everything in a mixing bowl, however this will result in a chunkier pancake texture.

Do these pancakes taste like cottage cheese?

No! I find when added to recipes, cottage cheese acts as a great neutral base that will take on the flavour of anything you add (ie. cinnamon and maple syrup). There's not really any detectable "cottage cheese taste".

Are these pancakes a balanced breakfast?

They are a great source of fiber-filled carbohydrates and protein! For an even more balanced meal, I like adding some nut butter such as peanut butter and berries for additional fiber and micronutrients.

stack of protein pncakes without protein powder

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See you in the kitchen!

PS. I love seeing my recipes in action! If you decide to make these protein pancakes, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!

📖 Recipe

Stack of cottage cheese pancakes with a pat of butter.

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