Make protein pancakes without protein powder for soft, fluffy, protein-packed pancakes that are surprisingly light and fluffy. Blended cottage cheese adds moisture and protein to these pancakes, while Nature Eats Almond Flour keeps them gluten-free and adds even more protein.
Normally, I make cottage cheese pancakes with oat flour, but I tried Nature Eats Almond Flour this time. They give you all that delicious breakfast flavor you love while keeping you on a healthier track.
By using Nature Eats Original Nut Flour Superfine Almond Flour, we're keeping these pancakes grain-free and lower-carb while maintaining a high-protein intake. This flour is also perfect for any diet because it's gluten, wheat, grain, and dairy-free.
I HIGHLY recommend enjoying these with my chicken breakfast sausage for a high-protein, low-fat breakfast that's full of all your favorite breakfast flavors.
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Protein Pancakes Without Protein Video
Why You'll Love This Protein Pancake Recipe
- Simple Ingredients: These pancakes only use a few simple baking ingredients, along with cottage cheese.
- Easy: A little blending and a hot griddle are all it takes to make these pancakes.
- Light and Fluffy: These pancakes are made with cottage cheese, which keeps them light and fluffy.
- Better For You: The addition of cottage cheese adds more protein to your breakfast, making it a better-for-you option.
- A Classic Breakfast: Everyone loves pancakes for breakfast!
- Perfect for meal prep: Storing these protein pancakes in the freezer for up to 3 months provides the perfect clean eating meal prep to keep you on track to your fitness goals. Perfect for post workout as well!
Ingredients
- 4% Fat Cottage Cheese: Cottage cheese adds protein and moisture to the pancakes.
- Almond Flour: I prefer Nature Eats Almond Flour for these pancakes because it adds a slight nuttiness to them, along with a soft texture and zero gluten.
- Coconut Sugar: Coconut sugar is a natural, unrefined sweetener.
- Oliv or Coconut Oil: Either of these oils adds moisture and healthy fat to the pancakes.
See the recipe card at the end of the post for a full list of ingredients and their exact amounts.
Flavor Variations
- Add Berries: Fold your favorite berries into the batter for extra flavor and natural sweetness.
- Maple Syrup: Maple syrup is a great addition to the pancakes in place of coconut sugar for natural sweetness and maple flavor throughout the pancakes.
- Ricotta Cheese: Although higher in fat, ricotta cheese can be used in place of cottage cheese.
How to Make Cottage Cheese Protein Pancakes
1: Add all the pancake ingredients to a blender and blend until smooth.
2: Heat coconut oil in a large skillet. Then, pour a little batter into the pan to create the pancakes.
3: Cook until the centers are bubbly, then flip and cook until golden.
Hint
Blend your batter until it's completely smooth. Unlike regular pancakes with gluten-containing grains. These won't get tough or dense.
How to store Protein Pancakes
Refrigerate these cottage cheese pancakes for up to 4 days in an air-tight container. For longer storage, wrap them in plastic wrap and freeze them for up to 3 months in an air-tight, freezer-safe container or heavy-duty freezer bag. Defrost overnight before reheating.
To reheat the pancakes, place them on a microwaveable plate, cover them with a damp paper towel, and cook at 30-second intervals until heated through.
What to Serve with Protein Pancakes Without Protein Powder
For a super-hearty breakfast, try pairing these pancakes with this chicken and egg breakfast casserole or gluten-free egg muffins.
For brunch, try these cottage cheese pancakes with apple vanilla muffins, blackberry oatmeal muffins, or orange poppy seed muffins.
Tips
- While you could use low-fat cottage cheese, I find 4% cottage cheese gives these pancakes the best texture.
- Keep the heat on medium-low when cooking the pancakes to prevent burning.
- An electric griddle or skillet with a heavy bottom are the best ways to cook these pancakes because the heat is more uniform.
Frequently Asked Questions
Protein pancakes are pancakes made with batter containing high-protein flour, protein powder, or cottage cheese for added protein in the batter.
Depending on the recipe, protein pancakes can be very healthy. Protein pancakes made with unrefined sweeteners and healthier flour options can be quite healthy.
Traditional pancakes should be cooked over medium heat. However, cottage cheese pancakes have a lightly different texture and should be cooked on medium-low heat for best results.
Pancakes are ready to flip when the center is bubbly, and the edges are firm. Don't flip your pancakes more than once.
Yes, you can! Cottage cheese is an excellent way to pack protein into your pancakes.
You certainly can. Protein powder can often give pancakes a denser texture, but using cottage cheese instead helps keep them light and fluffy.
No, you don't! Cottage cheese takes the place of Greek yogurt in cottage cheese pancakes, providing the protein, moisture, and fat necessary for the pancakes.
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📖 Recipe
Protein Pancakes Without Protein Powder
Ingredients
- 1 cup 4% cottage cheese
- 1 ½ cups Nature Eats Almond Flour
- 4 eggs room temperature
- 2 tablespoon olive oil
- 2 tablespoon coconut sugar or regular sugar
- 2 teaspoon baking powder
- ⅛ teaspoon salt
- 2 teaspoon Singing Dog Vanilla
- Coconut oil for cooking
Instructions
- Combine all the ingredients in a blender and blend on high for about a minute or until smooth.
- Add 1 teaspoon of coconut oil to a large skillet and preheat over medium-low heat.
- Pour batter into the skillet to create your preferred size pancakes. Cook for 2 to 3 minutes until the centers are bubbly and the pancakes are sturdy enough to flip. Then, flip the pancakes and cook for another 2 minutes until golden brown.
Notes
- Refrigerate for up to 4 days in an airtight container.
- Wrap individual pancakes in plastic wrap and freeze them for up to 3 months in an airtight, freezer-safe container.
- To reheat, defrost overnight if frozen. Then, microwave them covered with a damp paper towel at 30-second intervals.
- 4% fat cottage cheese gives the pancakes the best flavor and texture.
- Flip the pancakes just once. Constant flipping interrupts the cooking process and makes it more likely that they'll fall apart.
- For best results, use an electric skillet or a heavy skillet for even heat distribution.
Leslie says
I'm so happy with how these protein pancakes turned out. The combination of nut flour and cottage cheese was perfection!
Ashley says
These pancakes were so good! I usually use protein pancake mix but this is definitely my be go-to recipe. So simple and delicious!
Claudia says
I made these protein pancakes without protein powder, and they came out fluffy, hearty, and super satisfying!
Maggie says
So delish! My family loved it and will be making again!!