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Protein-rich pancake batter Recipe

American · Breakfast · 15 min total

A fluffy, protein-packed pancake batter perfect for a healthy breakfast or post-workout meal.

Ingredients

• 1 cup cottage cheese (or Greek yogurt)
• 2 large eggs
• 1/2 cup rolled oats
• 1 scoop vanilla protein powder (about 30g)
• 1/2 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 tablespoon honey or maple syrup (optional)
• 1/4 cup milk (any kind, to adjust consistency)

Instructions

1. In a blender, combine cottage cheese, eggs, rolled oats, protein powder, baking powder, vanilla extract, salt, and honey. Blend until smooth.
2. Add milk a little at a time, blending after each addition, until batter reaches desired consistency (thick but pourable).
3. Let batter rest for 5 minutes while heating a non-stick skillet or griddle over medium heat.
4. Lightly grease the skillet with cooking spray or butter.
5. Pour about 1/4 cup batter per pancake onto the skillet. Cook until bubbles form on surface and edges look set, about 2-3 minutes.
6. Flip and cook for another 1-2 minutes until golden brown.
7. Repeat with remaining batter. Serve immediately.

Tips

• Batter can be made ahead and refrigerated for up to 2 days; stir before using.
• Top with fresh fruit, nut butter, or a drizzle of maple syrup.
• Adjust sweetness by adding more or less honey.
• Use dairy-free cottage cheese and milk for a lactose-free version.

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