Two Protein Pancake Recipes: Rolled Oats and Gluten Free

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Hi Everyone!

Although pancakes are traditionally a breakfast item, Jesse and I had them for dinner last night. We made delicious protein pancakes. They were easy and quick, and had over 28 grams of protein per serving. 

Jesse said that if I hadn’t told him he wouldn’t have noticed a difference from this recipe, and traditional pancakes. Normally I like my pancakes with some peanut butter, but these had such a delicious flavor that I didn’t need to add anything!

I am posting two recipe options. One option uses cottage cheese and oatmeal, and the other option is Gluten Free and uses protein powder. My protein powder of choice is Nutracore Lean Active 7 Vanilla Protein. (I get it from Total Nutrition Mansfield). Both options are delicious. This recipe is worth repeating so you can always try it both ways, and decide which you like better!

Cottage Cheese Pancake Ingredients:
-1 Cup Dry Rolled Oats (Last night I ran out of traditional oats so I used two packets of Maple Brown Sugar Oatmeal). 
-6 Egg Whites
-1 Cup Cottage Cheese
-1 teaspoon cinnamon
-1 teaspoon vanilla extract

Directions:
Put all ingredients in blender. Blend until smooth. 

Heat pan over medium low heat, and lightly spray or coat pan to avoid pancakes sticking. I measured out 1/4 cup of batter per pancake. When pancakes start to bubble they are ready to be flipped. Cook until golden brown. 


 When you flip your pancakes they will look just like traditional pancakes! I thought they tasted even better! I didn’t even need to add syrup to my pancakes. Jesse had his pancakes with Maple Syrup.

This recipe makes about 10 pancakes. It makes two to three servings. 


Gluten Free Protein Powder Pancakes: 
-1/2 medium banana
-1/4 cup egg whites
-1 Scoop Vanilla Protein Powder (I use Nutracore Lean 7 Vanilla, it would probably be delicious with the chocolate as well)
-1 tablespoon ground flaxseed
-1 teaspoon cinnamon
-1 teaspoon vanilla extract

Blend all ingredients in a blender, and cook the same way as the cottage cheese pancakes. Enjoy!



14 thoughts on “Two Protein Pancake Recipes: Rolled Oats and Gluten Free

  1. Anonymous

    do you know about how many calories and carbs the first recipe has? I tried out the recipe and they are so delicious!!

  2. Melissa,
    Just want to say I am enjoying your website and all your different routines. I too, get bored and love to do something different with my running. Please keep inspired and continue to share. However, I am curious what your daily caloric intake is and how much time you really work out every day. Thank you again.

  3. I tried the second recipe today but with chocolate protein powder, because it’s all I had, and holy crap! They are sooo delicious!! Thank you! Love your whole blog too! Been using it for a week now. Thanks again 🙂

  4. Hi Melissa, many thanks for the recipes. I’ve tried the gluten free pancakes, but I used banana flavour protein powder & lemon extract instead of vanilla. They are so tasty. Thank you for sharing your amazing workouts & delicious recipes! 🙂

  5. Anonymous

    I love your site! I love making protein pancakes that don’t always have protein powder in them and these look great. Do I need to have a blender (i’m probably the only one in the world that doesn’t lol) what do you recommend for that?

  6. Great recipe! I’ve always used Bisquick because it’s quick and easy, but this was just as convenient. Pancakes were fluffy, and a double recipe made plenty small pancakes for my hubby and 3 young boys. The double recipe was not at all too thick. I added a little vanilla for flavor and added bananas to half the batch. YUM! I’ll use this one again! 

  7. OMG! these were the best pancakes I have ever had….I have always used box mix until I made these. I never knew homemade could be so good! I added 1 tsp. Vanilla extract and increased the milk to 1 cup ( to thin batter slightly). I also let better rest for 10 minutes, which made them really fluffy. Letting it rest does make a difference. 

  8. I made them with buttermilk instead of milk and added 1t vanilla. I think I could have gone with 2t baking powder (because of the buttermilk), so I’ll try that next time. Great recipe, thank you! 

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