Protein Pancakes

These protein pancakes are light and airy from whipped egg whites and power-packed with protein powder and cottage cheese.

Course Breakfast, brunch

Cuisine American

Keyword can I add protein powder to pancake mix, how do you make protein pancakes, how to make protein pancakes, protein pancake mix, protein pancakes recipe

Prep Time 15

Cook Time 10

Resting Time 10

Servings servings

Calories 386kcal

Author Beth Pierce

Ingredients

1½ cups all-purpose flour
2½ teaspoons baking powder
⅓ cup vanilla protein powder
½ cup cottage cheese
3 large egg whites
2 large egg yolks
1 cup whole milk
2 tablespoons maple syrup
2 tablespoons melted butter
vegetable oil

Instructions

Whisk the flour, baking powder, and protein powder in a large bowl. Make a well in the middle.
Pulse the cottage cheese in a mini food processor. You can add a bit of the milk if needed to pulse.
Use a handheld mixer with the whip attachment to whip the egg whites into stiff peaks. Whip on low speed until foamy. Then gradually increase the speed and beat until stiff glossy peaks form. This takes anywhere from 3 to 6 minutes.
Add the blended cottage cheese, egg yolks, milk, maple syrup, and melted butter to the well in the middle of the flour mixture. Stir just to combine. Do not overmix the batter.
Fold in the beaten egg whites.
Heat a lightly oiled skillet over medium-low heat. Pour 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.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze with parchment paper between the pancakes for up to a month. Thaw in the refrigerator overnight.
Reheat in the toaster, toaster oven, or microwave at reduced power.

Nutrition