Protein Pancakes with Fresh Strawberries

I love pancakes, don’t you? When I get up in the morning I always find I’m soothed by the aroma of pancakes cooking in the pan. This recipe has been adapted to include some highly nutritious ingredients so that you can face the day with more confidence than ever.

Protein Pancakes
Total Time


Prep: 5m

Cook: 10m



I think pancakes are one of the best meals to wake up to. They’re just the right size, shape and consistency to be paired with a variety of fruit and toppings. They’re also sweet enough to be eaten alone if that’s what you prefer.

Pancakes have been around forever. They date back to the ancient Greeks and Romans and are still just as popular today. In fact, I don’t think I’ve ever been anywhere in the world where I haven’t seen pancakes on the menu.

The usual recipe (and by usual, I mean the recipe that will have been taught to you as a child by parents or teachers) is to combine eggs, flour and milk. But that recipe doesn’t have to be exclusive. There are other adaptations of the traditional pancake recipe that create fluffy, beautiful results in the same amount of time.

protein pancake recipe

I know what you’re thinking. One of the best things about pancakes is that it helps you use up old, leftover ingredients. But if you’re gluten free or have a particularly diverse cupboard, this recipe will be just as convenient.

So, firstly, the flour has been replaced with rolled oats and baking powder. Oats are complex carbs and contain slow releasing energy. Not sure what I mean? I’ll explain. Complex carbs are carbohydrates that have multiple molecules and take longer for the body to absorb. This means that you stay fuller for longer and don’t crave more food for a long time. Other complex carbs contains things like whole grains and pulses. Simple carbs like white flour (in traditional pancakes) creates a sugar spike and, while this is temporarily quite pleasant, the crash afterwards brings on hunger and grumpiness.

The other ingredient we add to these amazing pancakes is protein powder. Yes, by protein powder I mean that stuff that many athletes drink before or after a gym session. Protein powder can be found at pretty much any pharmacy or health food store. It’s perfectly safe but obviously please check with your doctor if you’re worried about any of the ingredients.

You might be a bit surprised or even dubious about the cottage cheese content in this recipe. Don’t worry, you won’t end up with cheesy pancakes. Cottage cheese is creamy and moist but also mild. It helps bind the ingredients together and also creates a lovely soft center.

Fresh strawberries are recommended as the ideal topping for this protein pancake recipe but really you can use just about anything. You could try chopped bananas, a sprinkle of nuts, honey, berries, yogurt or all of the above mixed together. The options are endless and it really is down to individual taste and preferences.

how to make protein pancakes

The great thing about pancakes is they’re easy to make. The methodology for this recipe is pretty similar to the traditional way of doing it. Once you’ve prepared the batter in a blender (or by hand if you own a sturdy wooden spoon), you pour it into the hot pan using a ladle so that two or three small round circles form. You then cook for 2 minutes and can serve straight away.

This is a fantastic recipe for anyone that requires ‘brain food’. So, if you have a big meeting, an important exam or are just facing a long day, make sure you give this pancake recipe a go.

(Make this next: High Protein Breakfast Bowl)


  • 1/3 cup rolled oats
  • 1 scoop (1 oz) vanilla protein powder
  • ¼ tsp baking powder
  • ¼ cup cottage cheese
  • 3 egg whites
  • ½ tsp virgin coconut oil (Get a free jar here – while supplies last)
For the topping:
  • 2 tbsp sliced fresh strawberries


  1. Place the rolled oats, vanilla protein powder and baking powder in a food processor and process until oats are finely ground. Add the cottage cheese, egg whites and process until combined.
  2. Heat non stick pan over medium heat.
  3. Grease with coconut oil.
  4. Pour 2 tablespoons of the batter into the pan for each pancake.
  5. When the bubbles start to appear on the pancake’s surface (2-3 minutes), flip and cook another minute or two on the other side.
  6. Serve with sliced strawberries.

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