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Protein Power Pancakes

These Protein Power Pancakes deliver a wholesome, satisfying breakfast option that combines fluffy texture with impressive nutritional benefits. A medium-difficulty recipe that requires attention to batter consistency and cooking temperature, these pancakes pack a protein punch through a strategic blend of eggs, cottage cheese, protein powder, and oats. Perfect for post-workout refueling, meal prep breakfasts, or a nutritious weekend brunch, they're customizable with various mix-ins and toppings. Prepare these versatile pancakes in under 30 minutes for a delicious high-protein meal that will keep you energized and satisfied throughout the morning without sacrificing the comforting taste and texture of traditional pancakes.

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Protein Power Pancakes - main view
Chef profile

JUE

Enjoy home-cooked meals made with love and shared from a family kitchen.

Chef's Essential Tips

Essential Ingredients Selection

Creating Your Masterpiece

Protein Power Pancakes - secondary view

Crafting the Ultimate Beverage

Base Preparation:
Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.
Flavor Infusion:
Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.
Base Preparation:
Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.
Flavor Infusion:
Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.
Base Preparation:
Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.
Baking Tips
Don't overmix the batter after adding any mix-ins to maintain a fluffy texture
Let the batter rest for optimal thickness and fluffiness - this allows the oats to absorb liquid
Use a ripe banana for natural sweetness; the riper the banana, the sweeter the pancakes
Keep pancakes warm in the oven while cooking the entire batch for serving all at once
For meal prep, make a double batch and freeze with parchment paper between pancakes
Cottage cheese adds protein and moisture - don't substitute unless necessary
Cook pancakes on medium heat - too high will burn the outside while leaving centers undercooked
If using frozen berries as mix-ins, don't thaw them first to prevent color bleeding
When doubling the recipe, blend in batches to ensure smooth, even consistency
The first pancake is often a test run - adjust heat and oil accordingly for the rest of the batch
Protein Power Pancakes - tertiary view

Protein Power Pancakes

These Protein Power Pancakes deliver a wholesome, satisfying breakfast option that combines fluffy texture with impressive nutritional benefits. A medium-difficulty recipe that requires attention to batter consistency and cooking temperature, these pancakes pack a protein punch through a strategic blend of eggs, cottage cheese, protein powder, and oats. Perfect for post-workout refueling, meal prep breakfasts, or a nutritious weekend brunch, they're customizable with various mix-ins and toppings. Prepare these versatile pancakes in under 30 minutes for a delicious high-protein meal that will keep you energized and satisfied throughout the morning without sacrificing the comforting taste and texture of traditional pancakes.

Italian Cream Stuffed Cannoncini
Prep Time
10 Minutes
Cook Time
15 Minutes
Total Time
25 Minutes
Chef
JUE
Category
Breakfast, High-Protein, Fitness Food
Difficulty
Medium
Cuisine
American
Yield
8-10 pancakes (2-3 servings)
Dietary
High-Protein, Can be made gluten-free with certified GF oats
★ ★ ★ ★ ★
0% Complete

Ingredients

Custard Cream
01
Base Ingredients:
02
1 cup rolled oats (use certified gluten-free if needed)
03
1/2 cup cottage cheese (low-fat or regular)
04
3 large eggs
05
1 medium ripe banana
06
1/4 cup protein powder (vanilla or unflavored)
07
1 teaspoon baking powder
08
1/4 teaspoon salt
09
1 teaspoon vanilla extract
10
1-2 tablespoons milk of choice (only if needed for blending)
11
Flavor Enhancers (choose 1-2):
12
1 teaspoon ground cinnamon
13
1/2 teaspoon nutmeg
14
1 tablespoon lemon or orange zest
15
1 tablespoon maple syrup or honey (for slight sweetness)
16
1/2 teaspoon almond extract (in addition to vanilla)
17
Optional Mix-ins (choose up to 1/2 cup total):
18
2 tablespoons chia seeds
19
2 tablespoons ground flaxseed
20
1/4 cup blueberries or diced strawberries
21
2 tablespoons chopped walnuts or almonds
22
2 tablespoons dark chocolate chips or cacao nibs
23
2 tablespoons shredded coconut
24
For Cooking:
25
1-2 tablespoons coconut oil, butter, or cooking spray
26
Suggested Toppings:
27
Greek yogurt
28
Fresh berries or sliced fruit
29
Nut butter (almond, peanut, cashew)
30
Sugar-free maple syrup
31
Honey or pure maple syrup
32
Cinnamon or cacao powder for dusting
33
Toasted nuts or seeds
34
Coconut flakes
35
Equipment:
36
Blender or food processor
37
Non-stick skillet or griddle
38
Measuring cups and spoons
39
Ladle or 1/4 cup measuring cup for portioning
40
Spatula for flipping
41
Mixing bowl if adding mix-ins after blending
42
Optional: electric hand mixer if not using a blender

Instructions

01
Add the rolled oats to a blender or food processor and pulse until they reach a flour-like consistency, about 30-45 seconds.
02
Add the cottage cheese, eggs, banana, protein powder, baking powder, salt, and vanilla extract to the blender with the ground oats.
03
Blend on medium speed until the mixture is smooth and well combined, about 30-60 seconds. The batter should be thick but pourable. If it's too thick, add 1-2 tablespoons of milk to reach the desired consistency.
04
Add any desired flavor enhancers (cinnamon, nutmeg, etc.) and blend briefly to incorporate.
05
If using mix-ins that should remain whole (like berries or chocolate chips), transfer the batter to a bowl and gently fold them in by hand.
06
Let the batter rest for 5 minutes to allow the oats to absorb some of the liquid and the baking powder to activate.
07
Heat a non-stick skillet or griddle over medium heat. Add a small amount of coconut oil, butter, or cooking spray to coat the surface.
08
When the pan is hot (test by sprinkling a few drops of water - they should sizzle), pour about 1/4 cup of batter per pancake onto the skillet.
09
Cook until bubbles form on the surface and the edges begin to set, about 2-3 minutes. The bottom should be golden brown.
10
Carefully flip the pancake and cook for another 1-2 minutes until cooked through and golden brown on both sides.
11
Repeat with the remaining batter, adding more oil or cooking spray as needed between batches. Adjust heat as necessary if pancakes are browning too quickly or too slowly.
12
Serve immediately with your choice of toppings, or keep warm in a 200°F (95°C) oven while cooking the rest of the batch.
13
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat in a toaster, microwave, or skillet.