Protein Pancakes

These protein pancakes are light and airy from whipped egg whites and power-packed with protein powder and cottage cheese. Top with fresh berries, semisweet chocolate chips, sweet cream butter, or real maple syrup.

Enjoy this tasty, protein-packed breakfast anytime. With nine simple ingredients, you can whip these up quickly for your favorite pancake lovers.

Ingredient Notes and Substitutions

See the complete list of ingredients on the recipe card below.

• Protein powder: Use any flavor, good-quality whey protein. I like to use Simply Vanilla from Clean Simple Eats.
• Cottage cheese: I love Daisy Brand Cottage Cheese. It is only milk, cream, and salt.
• Milk: Preferably whole milk, but you can use 2% milk in a pinch.
• Maple syrup: Use pure maple syrup. It is worth every penny.
• Melted butter: Unsalted or salted.
• Oil: A neutral oil, such as vegetable or canola

How To Make Protein Pancakes

This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.

1. Whisk the flour, baking powder, and protein powder. Make a well in the middle.
2. Pulse the cottage cheese in a mini food processor. You can add a little of the milk if you need to pulse it.
3. Use a handheld mixer with the whip attachment to whip the egg whites into stiff peaks.
4. Add the egg yolks, blended cottage cheese, milk, maple syrup, and melted butter to the well in the middle of the flour mixture. Stir to combine. Do not overmix the batter.
5. Fold in the egg whites.
6. Heat a lightly oiled skillet over medium heat. Pour about 1/4 cup of batter per pancake into the hot skillet. Cook the pancakes on the first side until bubbles come to the surface, and the pancake is golden brown on the bottom. Flip and cook until the other side is golden brown. 

Preparation Tips For Success

• Bring the eggs and milk to room temperature before making the batter. This will help keep the melted butter fluid when you add it.
• Beat the egg whites using the whip attachment until stiff peaks form. Whip on low speed until foamy. Then gradually increase the speed and beat until stiff glossy peaks form. This takes about 3-6 minutes.
• If you don’t have a food processor, you can use a blender to blend the cottage cheese. Add a little bit of the milk if it’s hard to whirl.
• Let the pancake batter rest for 10-15 minutes before folding in the beaten egg whites. This helps produce more air bubbles, yielding lighter and fluffier pancakes.
• Gently fold the egg whites into the pancake batter. Start by folding one-third of the egg whites into the batter to give it lift. Then fold in the rest. Use a rubber spatula to cut into the batter, scoop, and fold.

Try These Next

https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf