Versatile Protein Pancakes (gluten-free, vegetarian)

It is possible I discovered this recipe on an AOL message forum in the 90s! It’s been long enough I knew I was a vegetarian and I can’t remember the original source. However, it has been a staple breakfast food whenever I am looking for something high in protein, blood-sugar stabilizing, and am sick of eggs or other typical protein-rich breakfast foods.
A drizzle of maple syrup or a smear of jam adds a touch of sweetness without causing a carb-coma.

Additionally, 2 of these pancakes with 2 tbsp. maple syrup make a great snack after a long, hard workout. Combined with about 5-7 grams of BCAAs, this will ensure you have enough protein and leucine to stimulate muscle synthesis and recovery.

Over the years I have shared this recipe with clients and online program participants, and it is met with rave reviews from adults and children alike! Give it a try and tell me what you think!

Protein Pancakes 

1 1/2 cup lowfat cottage cheese

5.5 oz rolled oats (about 1 ¾ cups)

1 tbsp pure vanilla extract

1.5 cups egg whites

Directions: Blend all ingredients in a blender until smooth. Cook until browned on buttered cast iron skillet or one of your choice. Makes 8 pancakes.

Make Ahead and Freeze (great for camping!):

Blend all ingredients together until smooth. Place into a gallon ziplock baggie and seal, squeezing out extra air. Place in the freezer laying flat. The evening before your wish to wish to use them, remove from freezer and place in fridge to thaw. If camping, trim off one corner of the ziploc baggie and squeeze thawed batter onto a hot, oiled skillet over your camp stove, cooking until browned. Flip and cook on the other side briefly, until brown. Makes 8 pancakes.

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