These Low Calorie Protein Pancakes are made with wholesome ingredients like oats, cottage cheese, and protein powder. These easy protein pancakes are a great way to start your busy mornings.
Try my Low Calorie French Toast and my Protein Banana Bread Recipe for more low calorie breakfast ideas!
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Start your day on a tasty note with this easy protein pancake recipe! The best part is your can top your stack of pancakes with fresh fruit.
Customize your high-protein breakfast with your favorite toppings!
More low calorie breakfast treats: Low Calorie Cinnamon Rolls
Why You'll Love This Recipe
With easy steps and simple ingredients, these low calorie pancakes are a breeze to whip up.
If you're looking to up your protein intake, these protein powder pancakes are a delicious way to do so. Love breakfast food? You'll want to give this great recipe a try!
More low calorie breakfast recipes: Low Calorie Waffles
Ingredients You Need
- Old-fashioned oats: Provides a hearty and fibrous base for the pancakes.
- Cottage cheese (low-fat or fat-free): Adds creaminess and a boost of protein to the batter.
- Egg whites: Contributes to the structure and fluffiness of the pancakes.
- Protein powder (vanilla protein powder or unflavored protein powder): Enhances the protein content and provides flavor. If you prefer regular low calorie pancakes without protein, I have a recipe for those too!
- Baking powder: Acts as a leavening agent to make the pancakes light and fluffy.
- Vanilla extract: Adds a touch of sweetness and enhances the overall flavor.
- Sweetener of choice (Stevia, monk fruit, etc.): Adds sweetness to the batter according to personal preference.
- Pinch of salt: Balances and enhances the flavors in the pancakes.
- Cooking spray or oil: Prevents sticking and helps achieve a golden-brown finish.
Step By Step Photos
Grind oats into a fine powder.
Mix oat flour with protein powder, baking powder, and salt.
Blend cottage cheese until smooth.
Whisk egg whites. Combine with blended cottage cheese.
Fold wet mixture into dry mixture.
Until just combined.
Pour pancake batter into the skillet.
Flip and cook until golden brown.
How To Make Low Calorie Protein Pancakes
Step 1. Prepare dry ingredients: Grind old-fashioned oats into a fine powder. Mix oat flour with scoop of protein powder, baking powder, and a pinch of salt.
Step 2. Blend cottage cheese: Blend cottage cheese until smooth and creamy.
Step 3. Whisk wet ingredients: Whisk egg whites until frothy. Combine whisked egg whites with blended cottage cheese and vanilla extract.
Step 4. Combine wet and dry mixtures: Gently fold the wet mixture into the dry mixture until just combined. Avoid overmixing.
Step 5. Adjust consistency: If the batter is too thick, add a small amount of water or milk until desired consistency is reached.
Step 6. Preheat skillet: Preheat a large nonstick skillet over medium heat and lightly grease with cooking spray or a small amount of oil.
Step 7. Cook pancakes: Pour or scoop of the protein pancake batter onto the skillet to form small pancakes. Cook until bubbles form on the surface and edges set (about 2-3 minutes). Carefully flip and cook for an additional 1-2 minutes until golden brown.
Step 8. Serve and enjoy: Remove pancakes from the skillet and place them on a plate. Top with your favorite toppings such as fresh berries, sliced bananas, maple syrup, or Greek yogurt.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Tips
- If the batter appears too thick, add a small amount of water or milk until it reaches your desired thickness.
- Get creative with toppings! Fresh blueberries, peanut butter, sugar-free maple syrup, sliced bananas, nuts, or a dollop of Greek yogurt can add both flavor and texture to your pancakes.
- Experiment with your favorite type of protein powder to customize the taste. Whey protein powder, pea protein, vegan protein powder, vanilla or unflavored options work well. You can explore chocolate protein powder to make chocolate protein pancakes.
Frequently Asked Questions About Low Calorie Protein Pancakes
Look for bubbles forming on the surface and the edges setting (about 2-3 minutes). Once this happens, carefully flip the pancakes and cook for an additional 1-2 minutes until golden brown.
If you don't have protein powder, you can use alternatives like almond flour or Greek yogurt for added protein.
Store leftovers in an airtight container in the refrigerator for 2-3 days. Reheat in the toaster oven or microwave before serving.
Yes, these pancakes freeze well. Once cooled, stack them with parchment paper in between, place in a sealed bag, and freeze. Freeze these pancakes for up to 2-3 months.
More Low Calorie Recipes You Might Enjoy
Low Calorie Protein Pancakes
Special Equipment
Ingredients
- ½ cup old-fashioned oats
- ½ cup cottage cheese low-fat or fat-free
- 2 egg whites
- 20-25 grams scoop protein powder
- 1 teaspoon baking powder
- ½ teaspoon vanilla extract
- Sweetener of choice, to taste Stevia, monk fruit, etc.
- Pinch of salt
Instructions
- In a blender or food processor, grind the oats until they form a fine powder, resembling flour.
- In a mixing bowl, combine the oat flour, protein powder, baking powder, and a pinch of salt. Mix well to combine evenly.
- In the blender or food processor, blend the cottage cheese until it's smooth and creamy.
- In a separate bowl, whisk the egg whites until frothy. Add the blended cottage cheese and vanilla extract to the egg whites and mix until well combined.
- Gently fold the wet mixture into the dry mixture until just combined. Don't overmix; a few lumps are okay.
- If the batter seems too thick, you can add a small amount of water or milk to reach your desired pancake batter consistency.
- Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or a small amount of oil.
- Pour or scoop the pancake batter onto the skillet to form small pancakes. Cook until you see bubbles forming on the surface and the edges start to set, usually about 2-3 minutes.
- Carefully flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through. Remove the pancakes from the skillet and place them on a plate.
Notes
- If the batter appears too thick, add a small amount of water or milk until it reaches your desired thickness.
- Get creative with toppings! Fresh blueberries, peanut butter, sugar-free maple syrup, sliced bananas, nuts, or a dollop of Greek yogurt can add both flavor and texture to your pancakes.
- Experiment with your favorite type of protein powder to customize the taste. Whey protein powder, pea protein, vegan protein powder, vanilla or unflavored options work well. You can explore chocolate protein powder to make chocolate protein pancakes.
- Storing: Store leftovers in an airtight container in the refrigerator for 2-3 days. Reheat in the toaster oven or microwave before serving.
- Freezing: Once cooled, stack them with parchment paper in between, place in a sealed bag, and freeze. Freeze these pancakes for up to 2-3 months.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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