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.
Quick Look: Protein Pancakes Without Protein Powder
- ⏱ Prep Time: 10 minutes
- 🔥 Cook Time: 10 minutes
- ⏳ Total Time: 20 minutes
- 🍲 Serving: 6-10 pancakes depending on size
- ⚡ Calories: 210 calories per pancake
- 🍂 Flavor Profile: slightly nutty, sweet and a great way to start the day
- 👌 Difficulty: Easy, perfect for meal prep or a Sunday at home
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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.
Jump to:
- Quick Look: Protein Pancakes Without Protein Powder
- Why You'll Love This Recipe
- Ingredients
- Flavor Variations
- How to Make Cottage Cheese Protein Pancakes
- Expert Tips
- How to store Protein Pancakes
- What to Serve with Protein Pancakes Without Protein Powder
- Frequently Asked Questions
- More Breakfast Favorites
- 📖 Recipe
- 💬 Comments
Why You'll Love This 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
See the recipe card at the end of the post for a full list of ingredients and their exact amounts.
- 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.
⭐️⭐️⭐️⭐️⭐️
"I love high protein meals but hate the chalky taste of all that powder. This recipe solved that problem for me! Can't wait to make these again."
- Nakisha L.
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.
Expert Tips
Blend your batter until it's completely smooth. Unlike regular pancakes with gluten-containing grains. These won't get tough or dense.
- 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.
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.
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
Video
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.
Liz says
SO yummy! These pancakes were tender and delicious plus I loved the extra boost of protein.
Julie says
These pancakes were delicious. Bonus that they are gluten free. Definitely a go to recipe!
Sharon McCadney says
Omg! Let me say… these looked so good in the pictures. They taste even better. Even though I was really hungry and had been wanting some pancakes for a while, I rushed cooking these. I mixed it by hand instead of a blender( did I mention I was hungry), didn’t read any instructions except for the actual recipe but they still tasted great! Just a tad heavier than the pictures. Next time I won’t be as hungry and I’ll prepare them properly
NKendrick says
I am so happy to hear that you enjoyed them! Thank you for sharing!!!
Sonja says
Oh my, these are so yummy! I was looking for a recipe without protein powder and while I'm usually avoiding cottage cheese, it made them so perfecly fluffy with just the right amount of tang!
Anonymous says
This worked exactly as written, thanks!
Lesley Anne says
I made them with oat flour (unable to eat nuts) and added another egg - they were scrumptious!
NKendrick says
Oh my goodness I love this variation! Thank you for sharing!
Genevieve says
I've never thought to make protein pancakes with cottage cheese! These pancakes look delicious and perfect for weekends on the go!
Swathi says
I like that you used protein pancakes with natural almond powder. Perfect breakfast treat.
Swathi says
I like this protein panckes which I can make without any expensive powder.
Jacqueline. says
This is my new favourite pancake recipe. They really are light and flavourful!
Amy says
This worked exactly as written, thanks!
Leslie says
Love the protein in this and so thankful it's not with protein powder!
Nora says
I love these cottage cheese pancakes! So fluffy and yummy!
Krystle says
I hate the taste of protein powder. These taste amazing and are so filling!
Sherry says
These pancakes were delicious! I never thought of using cottage cheese to add in some protein.