If you are looking for a way to add more protein to your diet these 5 ingredients protein pancakes are perfect!
These pancakes are high protein and could almost be a keto recipe you use so little flour. This pancake recipe uses 1/2 of the flour that a standard pancake recipe does.
Having so little flour would normally make pancakes just fall apart, especially with something so heavy as cottage cheese. The secret is how we are going to separate the eggs and how many eggs we are going to use.
And to ramp up the protein content we are going to use cottage cheese. Now I CANNOT eat cottage cheese plain, but I can’t tell the cottage cheese is this pancake at all. I have even fed these pancakes to some pretty picky people and they have always love them.
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Why You’ll Love this Recipe
Staple Recipe-This high protein pancake recipe is on major repeat in my house, especially on the weekends.
Stay Fuller Longer-My kids don’t get that big sugar spike and then crash.
High Protein Content-There are 9 grams of protein per pancake (the average pancake has 1.8 grams!!!) it helps sooo much to keep kids full longer.
Texture-The pancakes come out soft and fluffy!
We especially love them with a dab of butter and drizzle of maple syrup.
Ingredients
All-Purpose Flour – I have used all kinds of flour for this recipe. My absolute favorite is Einkorn Flour which has an even higher protein content. I know mill my own, but you can also buy pre-milled Einkorn.
Eggs (separating the yokes and egg whites is KEY)
Cottage Cheese – I personally don’t love cottage cheese, but I am telling you that I have served this to many picky people and no one can tell cottage cheese is it. Hear me out though, cottage cheese has 25g per cup! That is amazing!
Coconut Oil – you could use avocado oil too if you need to. But I would NOT use olive oil for taste reasons or vegetable oil for health reasons.
Vanilla Extract – You can even boost the vanilla levels up more with vanilla protein powder
*Could add a boost of protein by adding Vanilla Protein Powder, this is my favorite and the cleanest I can find GIRLTEACHME10 gets you 10% off at checkout!
Tools you may need:
- Mixer of some kind to whip the egg whites
- Griddle or Cast Iron
Video on How to Separate Egg Whites From Egg Yokes
How to Make 5 Ingredients Protein Pancakes
- Step 1: Separate egg whites and egg yokes as you crack them into two different bowls- see this video for help on how to cleanly separate them
- Step 2: Set egg yokes aside and mix the egg whites until they are fluffy and peaky, should look like whipped cream.
- Step 3: Melt the coconut oil
- Step 4: Take egg yokes and mix them with all the ingredients and melted coconut oil (MINUS egg whites, wait to add those)
- Step 5: Fold egg whites into the mixture of all these other ingredients, just don’t overmix
- Step 6: Pour over a hot (medium heat) greased griddle or cast iron and cook for about 2-3 minutes a side. (about 1/3 cup of batter per pancake)
- Step 7: Flip when you see bubbles and the edges look set and the underside is good and golden
- Step 8: Add additional toppings-we love butter, peanut butter, blueberries, maple syrup or a little whipped cream
Tips
- The KEY to these pancakes is separating the eggs from the egg yokes.
- If you have a little bit of yoke in the egg yokes it is NOT the end of the world, just TRY to keep them separate. I have a little video included showing you how I separate them.
- Beat the egg whites until they are stiff and a little peaky, this will help the pancakes have more structure and stay together even with so little flour.
- Add Vanilla Protein Powder to take the protein level to the next level
- Eat these pancakes hot for best taste and I love some butter and maple syrup or even berries on them to take them to another level.
Recipe FAQ’s
Crack the egg and let the egg white drip out into a bowl and go back and forth with the two egg shells passing the yoke back and forth til all that remains in the egg shell is the yoke. I included a little video on how to do this below
In airtight container for a week or in a freezer bag for 3 months in the freezer
Absolutely, we save leftover batter because we double or triple the recipe and then simply scoop out some for quick pancakes on busy mornings.
More Recipes from Girl, Teach Me
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @girlteachme
5 Ingredients Easy Protein Pancakes
Equipment
- 1 mixer
- 1 cast iron or griddle
Ingredients
- 6 Eggs ***Key to separate egg whites and egg yokes
- 1 cup Cottage Cheese
- 2/3 cups All-Purpose Flour *use whatever flour you have
- 2 tbsp Coconut Oil melted
- 1 tbsp Vanilla Extract
Instructions
- Separate egg whites and egg yokes as you crack them into two different bowls
- Set egg yokes aside and mix the egg whites until they are fluffy and peaky, should look like whipped cream.
- Melt the coconut oil
- Take egg yokes and mix them with all the ingredients and melted coconut oil (MINUS egg whites, wait to add those)
- Fold egg whites into the mixture of all these other ingredients, just don't overmix
- Pour over a hot (medium heat) greased griddle or cast iron and cook for about 2-3 minutes a side. (about 1/3 cup of batter per pancake)
- Flip when you see bubbles and the edges look set and the underside is good and golden
- Add additional toppings-we love butter, peanut butter, blueberries, maple syrup or a little whipped cream
Notes
- You can add a scoop or two of vanilla protein powder to the pancakes to boost the protein content.
- You an also use oat flour or almond flour to make them gluten free they just might fall apart easier so make sure they are done before flipping