breakfast
Protein Pancakes
Weekend pancakes the kids will fight over, with enough protein that you're not raiding the biscuit tin by 10am.
Macros per serving
Calories
390
Protein
32g
Carbs
38g
Fat
12g
Fiber
4g
Per serving
Ingredients
- Rolled oats1 cup (90g)
- Eggs2 large
- Banana1 ripe
- Vanilla protein powder1 scoop (30g)
- Cottage cheese1/2 cup (110g)
- Baking powder1 tsp
Method
- 1
Blitz everything in a blender until smooth. One jug of batter, zero mixing bowls.
- 2
Heat a nonstick pan over medium with a little butter or spray oil.
- 3
Pour small pancakes and cook 2-3 minutes until bubbles form, flip, another minute.
- 4
Stack and serve. Leftovers reheat in the toaster on school mornings.
Common questions
›Do protein pancakes taste like protein powder?
Done right, no - the banana and oats carry the flavour. Use a powder you already like the taste of, and don't exceed one scoop per batch or the texture goes rubbery.
›Can I make protein pancake batter the night before?
Yes - it keeps 24 hours covered in the fridge and the oats soften nicely. Give it a stir and expect slightly thicker batter; loosen with a splash of milk.
›Why do my protein pancakes burn so easily?
Protein browns faster than plain flour. Cook them lower and slower than regular pancakes - medium-low heat, flip when bubbles hold their shape - and they'll come out golden, not charred.
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