Protein Pancakes

These are so quick and easy to make you don’t even need to wait until the weekend for a lazy breakfast. In fact, they are great any time of day and make great sandwich wraps too. I love snaffling these for breakfast as they are packed with heaps of protein and high fibre, slow releasing carbs so they are a great way to start the day. I like to make thin european style pancakes with this batter by spreading the mixture thinly across the pan but it also makes good american style, thicker pancakes too, just heap in more batter.


Serves 2, approx. 6 pancakes.


1/2 cup of oats.

1/2 cup of cottage cheese.

1 scoop of natural whey protein powder.

1 cup of liquid egg whites.

Pinch of salt.

1tbsp of virgin coconut oil for cooking.


Heat the coconut oil in a pan on a medium-high heat.

Mix all the remaining ingredients in a blender or food processor.

Once the oil is hot, carefully pour off the excess into a dish and store safely.

Add required amount of batter to the pan, moving the pan to spread the batter evenly.

Lower heat to medium setting, when bubbles appear, flip and cook the other side.

Once cooked, remove from the pan and place between two sheets of kitchen paper to create a stack without the pancakes sticking.

Add the remaining oil back to the pan and repeat.

I like to serve these simply with a squeeze of lemon juice and a dusting of stevia. However, they could be served with protein ice cream for a dessert or with fruit and maple syrup. There is no end to the options, they work brilliantly with savoury toppings too and can be used hot or cold as crepes/wraps.