My peanut butter protein pancakes are a sweet way to start the day on a healthy note. Made with cottage cheese and peanut butter, these pancakes have a rich peanut butter flavor and offer a punch of protein to keep you full all morning.
You'll find a lot of rich, creamy recipes here at Golden Grace Kitchen, but because I like to live by the old saying "all things in moderation," you'll also find a ton of healthy recipes.
One of my favorite things to do is take classic treats that aren't so healthy and turn them into better-for-you versions that I can enjoy guilt-free. Pancakes, in particular, are great for this because they are easy to tweak.
I love serving my banana cottage cheese pancakes or protein pancakes for a sweet breakfast treat that's as good for me as it is delicious. My peanut butter pancakes are a new addition to my healthy pancake rotation, and I love them. I think you will, too!
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Ingredients
- Rolled Oats: Rolled oats take the place of flour in these pancakes. I use gluten-free, but any will work.
- Cottage Cheese: Cottage cheese adds moisture and richness, taking the place of butter.
- Eggs: Eggs help bind the pancakes together and add more protein.
- Creamy Peanut Butter: A full half cup of peanut butter gives these pancakes a great peanut butter flavor and adds healthy fat and protein.
- Maple Syrup: Maple syrup's flavor pairs well with peanut butter and takes the place of refined white sugar.
See the recipe card at the end of the post for a full list of ingredients and their exact amounts.
Flavor Variations
- Nut Butter: Try using your favorite nut butter to create different pancake flavors.
- Chocolate Chips: Chocolate and peanut butter is always a great combo, so throw a few in!
- Honey: Peanut butter and honey is another classic combo, so try sweetening the pancakes with honey instead of maple syrup.
- Berries: Adding berries to the batter gives these pancakes a bit of a PB&J vibe.
Instructions
- Combine all of the ingredients except the oil in a high-speed blender and blend for 90 seconds. Then, scrape down the sides of the blend and blend again for another 30 seconds.
- Preheat a skillet with coconut oil on medium heat.
- Pour out as many pancakes as the skillet will comfortably hold, using ¼ cup of batter for each pancake.
- Cook the pancakes until the edges are golden, and the tops are bubbly. then, flip and cook until the other side is golden. Enjoy!
Top Tips
- A high-speed blender makes things so much easier. If you have a regular blender, simply blend for 90 seconds, scrape, and blend again, repeating the process until your batter is smooth.
- Be sure your skillet is fully preheated before cooking your pancakes. This helps ensure even cooking and avoids tough pancakes.
- Flip your pancakes once and only once. The more you flip them, the more likely they are to fall apart.
More Peanut Butter Recipes
FAQ
All oats are naturally gluten-free. However, they can be processed in facilities that process other grains that contain gluten. Gluten-free rolled oats are oats that have been processed in a gluten-free facility.
Yes, they are. These pancakes are made with oats instead of all-purpose flour, cottage cheese, peanut butter, and maple syrup. They are full of protein, low carb, and have no refined sugars.
While a high-speed blender makes things easier, it's not required. You'll just have to scrape down the blender and blend a few extra times.
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📖 Recipe
Peanut Butter Protein Pancakes
Ingredients
- 1 cup rolled oats
- 1 cup cottage cheese
- 4 eggs
- 2 teaspoon vanilla extract
- 4 tablespoon maple syrup
- 1 teaspoon baking powder
- ½ cup creamy peanut butter
- 2 teaspoon coconut or olive oil
Instructions
- Combine all of the ingredients in a high-speed blender and blend for 90 seconds.
- Scrape down the sides of the blender and blend again for another 30 seconds.
- Add the oil to a large skillet and preheat over medium heat.
- Pour ¼ cup of batter for each pancake into the skillet, and cook them until the edges are golden and the tops are bubbly. Flip and cook until golden on both sides.
Notes
- Preheat the pan thoroughly for even cooking and the best texture.
- A high-speed blender is best, but you can use a regular blender.
- This recipe makes 12 to 14 pancakes - about enough for 4 people.
- Refrigerate these pancakes for up to 4 days in an airtight container.
- Freeze the pancakes for up to 3 months in an airtight, freezer-safe container.
- To reheat, defrost the pancakes if frozen, and microwave them at 1-minute intervals until hot.
Nora says
These peanut butter protein pancakes are so satisfying and packed with flavor! The cottage cheese makes them extra fluffy, and the peanut butter adds that rich, nutty goodness. A perfect high-protein breakfast that feels like a treat!
Genevieve says
Peanut butter protein pancakes are so good! I made them over the weekend and my entire family loved them!
Elizabeth says
Been looking for higher protein recipes and these did not disappoint! Flavours were spot on and they were easy to make.
Matt says
The texture on these is just right—fluffy but still packed with protein. Such a great way to start the day!
Criss says
I made these peanut butter protein pancakes, and they’re a game-changer! Packed with protein and that delicious peanut butter flavor—perfect for a filling breakfast!