Quit buying frozen pancakes from the store and make your own!
These pancakes are healthier and made with fiber and protein to keep you full and satisfied. Great for weekend breakfast or brunch. They freeze really well, so make a big batch and you have pancakes for breakfast all week long, just pop them in the toaster or air fryer to reheat. Prepping ahead also makes them great for breakfast on the go.
The protein and fiber makes them easier on your blood sugar. Make it a complete and balanced breakfast by adding a protein source like eggs, bacon, sausage or ham and some fruit.
Protein Pancakes
Perfect for weekend breakfast or brunch!
Equipment
- mixing bowl
- whisk
- measuring cups
- non-stick skillet
- spatula
Ingredients
- 4 eggs
- 1 cup cottage cheese
- 1 cup flour
- ¼ cup milk or water
- 1 tsp baking powder
- 1 tsp cinnamon
Instructions
- In a mixing bowl, add the eggs, cottage cheese, and milk. Stir until well combined.
- In the same bowl, add in the flour, baking soda, and cinnamon. Stir to combine. This is a thick batter, but if you like it thinner just add a bit more liquid.
- Heat your skillet over medium heat. Use cooking spray or a thin layer of butter to cook the pancakes. Add ¼ cup batter, for each pancake, onto the skillet. Allow to cook until bubbles form on the surface. Flip and finish cooking.
Notes
Make it gluten free by using oat flour.
Add more protein by using Kodiak pancake mix.
Make it dairy free by using non-dairy milk.
The pancake batter can also be made in the blender.
