High Protein Pancakes Without Protein Powder or Cottage Cheese

A stack of protein pancakes with greek yogurt, berries and honey drizzled on top.

5 from 2 votes

High Protein Pancakes Without Protein Powder or Cottage Cheese

These fluffy high protein pancakes without protein powder or cottage cheese deliver over 20g of protein per serving. They are made with just oats, Greek yogurt, eggs, and a touch of vanilla for a simple, nutritious breakfast.

Prep Time5

Cook Time10

Course: Breakfast, Dessert

Cuisine: American

Servings: 4 small pancakes, 10cm each in diameter

Calories: 365kcal

Author: Maria Lucey RD

Equipment

non-stick pan
blender or food processor optional

Ingredients

40 g oat flour store-bought or homemade
½ teaspoon baking powder
pinch salt optional
2 large eggs
100 g Greek yogurt I use 2% fat
½ teaspoon Vanilla extract
Optional: 1 teaspoon maple syrup or honey
Cooking spray or a small amount of oil for the pan

Instructions

In a bowl, combine the oat flour, baking powder (& salt if using).
40 g oat flour, ½ teaspoon baking powder, pinch salt
In a separate bowl, whisk together the eggs, Greek yogurt, vanilla essence (and honey/maple syrup if using) until smooth. It may be easier to do this in a blender if you have one.
2 large eggs, 100 g Greek yogurt, ½ teaspoon Vanilla extract, Optional: 1 teaspoon maple syrup or honey
Pour wet ingredients into dry ingredients and whisk until just combined.
Heat a non-stick pan over medium heat and lightly coat with cooking spray or oil.
Cooking spray or a small amount of oil for the pan
Pour approximately 2-3 tablespoon of batter per pancake into the pan.
Cook for 2-3 minutes until bubbles form on the surface.
Flip with a spatula and cook for an additional 1-2 minutes until golden.
Transfer to a plate and repeat with remaining batter.
Serve immediately with your favorite toppings.

Notes

Additional Notes

To make oat flour at home: blend rolled oats in a food processor until fine and flour-like.
Let the batter rest for 5 minutes before cooking for better texture. This will allow the oats to absorb some of the moisture.
For extra fluffy pancakes, make sure your baking powder is fresh.

Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

Need to adapt this recipe to your unique needs? E.g., gluten-free, dairy-free, or vegan. Details on how to do this can be found in the full blog post.

Add to these pancakes - I love to think about nutrition from an additive point of view rather than thinking about things we should cut out. These pancakes are the perfect base for customizing with various toppings like fresh fruit, Greek yogurt, or nut butter.

Additional Nutrition Information

I’ve included an estimated nutrition breakdown for this recipe below. Remember, though, that a recipe is much more than its nutritional content, and these numbers shouldn't solely dictate your food choices.

If you want to learn more about your protein needs, check out my protein article here.

For more nutrition information and tips, visit www.marialuceydietitian.com and come say hi on Instagram and YouTube I hope you enjoy this recipe as much as I do! 😊

The owner of this website is not liable for this estimation.

Nutrition