These protein pancakes get a nutritional boost from cottage cheese and Greek yogurt! The recipe makes enough for just two but you can easily double or even quadruple the recipe.
Protein pancakes don’t sound exactly appetizing but seriously… these are so good and you don’t need to be put off by the protein in the title! There’s lots of cottage cheese in these pancakes but all it does is make the pancakes less bready and more moist.
I don’t know if I’ve ever mentioned this before, but I’m a terribly messy person. And this also applies to the fridge. I buy stuff intending to bake with it and then I get a different idea, buy more, get another idea, and so on. Today was get rid of the cottage cheese and Greek yogurt day.
I used cottage cheese in my grain free protein pancakes and found a way to use them in whole grain pancakes. Like I’ve said before, you just can’t compare wheat and almond flour pancakes. Whole wheat wins. And they win here. These are amazing!
I’m not really into thick pancakes. I always spread them out with measuring cup I used to pour them into the pan. These are SO soft. I don’t know if I would say fluffy, just because they’re so thin, but super soft. They’re now my favorite pancakes. By far.
Something else that I love about them is how good they are cold. I ate these from the fridge all day and they were awesome. I just couldn’t get my mind off of them.
This recipe is easily doubled, which is how I prefer to make them. I like to have some for the week to make my mornings a little brighter. It’s nice to have something to wake up for, other than work, early in the morning. :)
These have absolutely no added sugar of any type, but I didn’t even notice as I had some super flavorful strawberry sauce. If you want, you could add a teaspoon or two of honey or sugar or whatever you like. It shouldn’t affect the pancakes.
100% Whole Grain Pancakes for Two
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 6 5" pancakes
- 2 tablespoons quick (gluten-free, if needed) oats (if using traditional rolled, pulse the oats longer)
- 2 tablespoons whole wheat or whole spelt flour (or a gluten-free baking mix)
- 1 1/2 teaspoons baking powder
- 2 eggs
- 1/2 cup (113 grams) cottage cheese
- 3 tablespoons Greek yogurt
- 1 tablespoon canola oil or melted coconut oil
- 1 1/4 teaspoons vanilla
- Pour the oats in the food processor and give it a few pulses. You want them to be a little finer is all.
- Then add all the other ingredients and mix until thoroughly combined. There definitely shouldn't be any lumps. Because we're using cottage cheese here, I don't recommend making these without the help of a food processor or a good blender.
- Cook in a medium pan over medium heat. For me, it took about two minutes before I flipped them, and then another minute on the next side.
- They were really easy to flip, but if you normally use cooking spray, go ahead and use it here.