Fluffy Protein Pancakes
Ingredientsfor 2
380
Cal
36g
Protein
36g
Carbs
10g
Fat
- 11 cup rolled oats, blended into flour
- 22 scoops vanilla protein powder
- 32 large eggs
- 4½ cup cottage cheese
- 5½ cup unsweetened almond milk
- 61 teaspoon baking powder
- 7½ teaspoon vanilla extract
- 8Pinch of salt
- 91 tablespoon coconut oil or butter for the pan
- 10Fresh berries and maple syrup for serving
Instructions
- 1
Blend rolled oats in a blender until they form a fine flour. Add protein powder, eggs, cottage cheese, almond milk, baking powder, vanilla extract, and salt. Blend until completely smooth with no lumps. Let the batter rest 5 minutes — it will thicken slightly as the oat flour absorbs liquid.
- 2
Heat a non-stick skillet or griddle over medium heat (not high — protein pancakes burn easily). Add a small amount of coconut oil and swirl to coat. The pan is ready when a drop of water sizzles and evaporates on contact.
- 3
Pour about ¼ cup of batter per pancake onto the skillet. Cook 2–3 minutes until bubbles form across the surface and the edges look set and dry. Flip carefully and cook another 1–2 minutes until golden brown on the second side. These are done when the center feels firm when pressed lightly.
- 4
Serve immediately with fresh berries and a light drizzle of maple syrup. Stack 4–5 pancakes per serving for a filling high-protein breakfast.