Name: Protein Pancakes Without Protein Powder Recipe
Prep time: 5 min
Cook time: PT-487751H6M
Total time: PT-487751H6M
Cuisine: American
Ingredients: 1 cup 4% cottage cheese; 1 ½ cups Nature Eats Almond Flour; 4 eggs (room temperature); 2 tablespoons olive oil; 2 tablespoons coconut sugar (or regular sugar); 2 teaspoons baking powder; ⅛ teaspoon salt; 2 teaspoons Singing Dog Vanilla; Coconut oil (for cooking)

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Why You’ll Love This Recipe

These protein-packed pancakes are the perfect way to kickstart your day! Made without any protein powder, they rely on wholesome ingredients like cottage cheese and almond flour for a rich, fluffy texture and a solid dose of protein. The result is a stack of pancakes that are not only delicious but also filling and nutritious. With a hint of vanilla and the subtle sweetness of coconut sugar, these pancakes offer a healthy yet indulgent breakfast option. Plus, they’re easy to make and freeze beautifully for quick breakfasts on busy mornings!

Ingredients

1 cup 4% cottage cheese
1 ½ cups Nature Eats Almond Flour
4 eggs (room temperature)
2 tablespoons olive oil
2 tablespoons coconut sugar (or regular sugar)
2 teaspoons baking powder
⅛ teaspoon salt
2 teaspoons Singing Dog Vanilla
Coconut oil (for cooking)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Combine all the ingredients in a blender and blend on high for about a minute, or until the mixture is smooth.
Add 1 teaspoon of coconut oil to a large skillet and preheat over medium-low heat.
Pour the batter into the skillet, creating pancakes of your preferred size.
Cook the pancakes for 2 to 3 minutes, until the centers are bubbly and the pancakes are sturdy enough to flip.
Flip the pancakes and cook for another 2 minutes, or until they are golden brown.
Serve immediately with your favorite toppings, or store them for later.

Servings and Timing

This recipe makes approximately 8-10 pancakes, depending on the size. The preparation time is around 5 minutes, and cooking time is about 10-15 minutes. This makes it a quick and easy breakfast option to whip up any day of the week!

Variations

Sweetener Substitutes: If you prefer, you can replace coconut sugar with maple syrup or honey for a different sweetness.
Flavored Pancakes: Add cinnamon, nutmeg, or a dash of cocoa powder to the batter for extra flavor.
Fruit Add-ins: Mix in fresh or frozen berries, banana slices, or chocolate chips into the batter for extra flavor and texture.
Dairy-Free: Use dairy-free cottage cheese (such as made from almonds or soy) and a plant-based egg replacement to make these pancakes dairy-free.

Storage/Reheating

These pancakes can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap individual pancakes in plastic wrap and freeze them for up to 3 months in a freezer-safe container.

To reheat, defrost frozen pancakes overnight in the refrigerator and microwave them covered with a damp paper towel at 30-second intervals until warmed through.

FAQs

Can I use low-fat cottage cheese instead of 4% cottage cheese?

While low-fat cottage cheese can be used, 4% cottage cheese provides the best flavor and texture for these pancakes.

Can I substitute almond flour with regular flour?

Yes, you can substitute almond flour with regular all-purpose flour, though it will change the flavor and texture. Almond flour gives these pancakes a nutty taste and moisture.

Can I add protein powder to these pancakes?

Yes, if you prefer extra protein, you can add protein powder to the batter, but the recipe is designed to be protein-packed without it.

Can I use another type of oil instead of olive oil?

You can use coconut oil or avocado oil if you prefer, though olive oil adds a mild, pleasant flavor to these pancakes.

How do I keep the pancakes from falling apart while flipping?

Flip the pancakes only once. Constant flipping can interrupt the cooking process, making the pancakes more likely to fall apart. Let them cook fully on one side before flipping.

Can I make these pancakes ahead of time?

Yes! These pancakes can be made ahead of time and stored in the fridge for a few days or frozen for longer storage.

Are these pancakes gluten-free?

Yes, these pancakes are gluten-free because they are made with almond flour instead of wheat flour.

How can I make these pancakes sweeter?

For a sweeter pancake, you can add more coconut sugar or drizzle maple syrup on top when serving.

Can I use a different type of sugar?

Yes, you can replace coconut sugar with regular granulated sugar, brown sugar, or even stevia or monk fruit sweetener for a low-sugar option.

Can I make these pancakes without a blender?

If you don’t have a blender, you can use a hand mixer or whisk to combine the ingredients, though the texture might not be as smooth.

Conclusion

These Protein Pancakes Without Protein Powder are a nutritious and satisfying breakfast that’s sure to become a family favorite. With ingredients you can feel good about, they provide the perfect balance of protein and flavor to fuel your morning. The versatility of this recipe allows for a variety of tweaks and substitutions, ensuring you can make them exactly to your taste. Whether you’re cooking them fresh or prepping them for later, these pancakes are a great addition to any breakfast routine. Enjoy!

Ezabella

Protein Pancakes Without Protein Powder Recipe