Apr 25
Delicious protein pancakes made in a blender with ingredients like potassium rich banana, protein-packed cottage cheese and oats! Nearly 20g protein per serving makes these the ultimate post workout breakfast!
Listening to the new Drake album gives me pure inspiration to get my booty out of bed in the morning, throw around twenty pound dumbbells at the gym (not literally throw) and make some legit protein pancakes topped with all da berries and nut butter.
For real though, I’m feeling very inspired lately to get things done in a timely manner and to most of all, stay focused. When you have a ton on your plate, it can be difficult to stay on track, but we’ve found a few management tools we love like Asana. And when we get a little stressed the best we can do is talk in a combo of Italian and Russian accents.
Very weird, but keeps us silly and having fun.
Yesterday Abra and I went through and did a major brainstorming session for May. We’ve got our content calendar all mapped out including recipes and videos. The most trouble I have when it comes to blogging is deciding on which recipes to share because if I had it my way (and enough time), I’d share a recipe every single day because well, I love food, obviously.
Today’s recipe is a revamp of my FAVORITE protein pancakes in this world. They contain nearly 20g protein, taste like banana bread and have only 300 calories per serving.
This recipe is:
Perfect for kids and adults.
Gluten free if you use GF oats.
Tastes like banana bread.
Has nearly 20g protein per serving.
Bomb as hell.
If that video doesn’t convince you, I don’t know what will. Time to get the pancake game on so you can hurry up and ENJOY!
Pin these pancakes:
If you make these, leave a comment below, or tag #ambitiouskitchen on Instagram!
- Serves: 4 pancakes
- Serving size: Entire recipe
- Calories: 324
- Fat: 7.7g
- Saturated fat: 1.3g
- Carbohydrates: 42.3g
- Sugar: 10g
- Fiber: 5.5g
- Protein: 19.6g
- 1/2 cup old-fashioned rolled oats, gluten free if desired
- 1/2 medium banana
- 1/2 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1 egg
- 1/4 cup low fat cottage cheese
- Optional add-ins/toppings: Fresh berries, chocolate chips, peanut butter
- Place all ingredients in a blender and blend until completely smooth, about 30 seconds.
- Lightly coat a large nonstick skillet or griddle nonstick cooking spray and heat over medium low heat. Drop batter by 1/4 cup onto skillet. Add desired toppings such as chocolate chips or blueberries. Cook until bubbles appear on top. Flip cakes and cook until golden brown on underside. Wipe skillet clean and repeat with more cooking spray and remaining batter. Makes 3-4 pancakes
Photography by: Sarah Fennel
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Blender batters are the BEST!! These look so fluffy and I love the cottage cheese addition.
YUM! Do you think they’d freeze okay?
I have frozen mine before and they turn out fine!
Yum! These look amazing! I love pancakes that make you feel as good as they taste! 🙂
love all the protein in cottage cheese, but don’t love the texture. blending it into submission sounds like a good idea to get the protein without the texture! (:
My favorite protein pancake recipe EVER. I make them almost every week! Love the new pictures and video!! 🙂
WOW! I never saw any meal looking as good as this one! It has to be so yummy! I can’t wait for weekend so I can try making it. I’m not much of a chef, but hopefully my wife is gonna help me with this because I definitely need to try it!
OMG I’m LOVING that ingredient list! Must. Try.
Thanks for the recipe 🙂
– MAK
…Especially because protein pancakes need not contain protein powder. Love it!!
Can’t wait to try these soon!
Would these work in a food processor? The only blender I have is a rinky dink magic bullet from ages ago!
I think that it would be best to use a blender because a food processor won’t process the oats as well.
It may not be ideal but I made these this morning (very good!) with a food processor and they turned out great. That being said, if you use the largest magic bullet cup, it would probably be big enough for one serving.
I also made these using my food processor and they turned out amazing. 👍🏼
I’d double the recipe so there are a few leftover!
Can I use plain Greek yogurt in place of cottage cheese?
I think that would work well!
I just did. They were fantastic!
I could REALLY go for a stack of these right now!
Taking this on vacay to Maine coast this summer!! Yum!!
I make these every Sunday for myself and my fiancé!! Great new photos!
Delish!! Added a little almond milk to thin but the recipe was great!
I tried these this weekend and we loved them! Definitely a keeper. My husband was shocked at how much like real pancakes they were! Thanks!
I don’t have many recipes memorized, but I’ve had the original recipe for these pancakes memorized for a few years now because I make them so often. LOVE them. I’ll have to try this new updated version ASAP!
xoxoxo
Came across this recipe this morning and just made these pancakes! They’re a new favorite!!! I added blueberries, smeared almond butter on top and drizzled them with maple syrup. So, soooo good.
FANTASTIC!
Hey, just wondering if two eggs would be necessary if i doubled the recipe… or if maybe one real egg and one flax egg would do the trick? I’m just concerned that it would taste too eggy… k, thanks.
I just doubled the recipe using two eggs and the pancakes were delicious.
MY son is allergic to eggs, what can I substitute with ?
Only substitution I made was that I used nonfat plain Greek yogurt in place of the cottage cheese. I also added a tablespoon of peanut butter. These are fantastic!
I’d prefer not to eat bananas, how can I adjust the recipe so it all works out well?
Hi Caroline! You could use pumpkin or sweet potato, but they won’t be as sweet. You could also try out one of my banana-free pancake recipes here!
Any alternative to baking soda?
This recipe actually uses baking powder! If you’re out of that, you could try 1/4 teaspoon baking soda + 1/2 teaspoon vinegar.
These were just ok. Definitely tasted “healthy.” My 3 and 1 year old boys did eat them, though. My husband said they were edible as long as he covered them in syrup and butter. Good for health, not so for taste buds.
Hi Kadi! Thank you for the feedback – to help sweeten them up a bit I would make sure the banana you use is super ripe, and then use any add-ins that you like best!
Hi Monique! I’ve made these before and they turned out GREAT! Just wondering if they would freeze well?
I’m so glad! And these should freeze just fine – put a piece of wax paper between them if you stack them up!
These are my post workout favorites! And I feel really good about giving them to my extremely picky toddler. What more could a mother want than her child eating cottage cheese, an egg, banana and oats for breakfast! Sneaky deliciousness!
Mine too! Happy to hear they’re kiddo-approved too 🙂 Sneaky delicious indeed!
These were delicious! Thank you for sharing your recipe! I would like to share this on my website. Would that be possible. Of course, I will link here and give you the full credit. So yummy!
I’m so glad you enjoyed these! Feel free to share a photo and link back to the full recipe in this post (rather than posting the full recipe on your site). Thanks so much!
Delicious! I used super ripe banana and they were perfect without having to add syrup. Going to try the spinach and goat cheese quiche next!
Amazing! Such great breakfast options. Enjoy!
Very nice but it is actually close to 490 calories and not at all 324 calories as stated. I am now wondering if I can trust any other given nutritional values on your website. I was so excited to try one of your recipes. I don’t think I will try anything else though, very disappointing.
Hi Phia! I just double-checked the nutrition here and got the same as I posted. If you’re calculating nutrition based on an online calculator I would make sure that the nutrition facts for each ingredient are coming from a verified source (rather than people inputting their answers).
I made these and I really liked it. I was wondering can I substitute apple sauce or apple butter for the banana?
Glad you liked them! I’m not 100% sure how the texture will come out – if you try either let me know!
I made these this morning for my diabetic mother and myself. Mom doesn’t like cottage cheese, so substituted ricotta. She loved them with a little whipped cream on top. I drizzled a little maple syrup on mine. Delicious, I will make them again. Used my Nutribullet to blend everything. Cooked in the electric skillet at 300 degree setting.
These were so delicious!!! I love your recipes and ideas! Keep ‘em coming 😉
So happy to hear that! Tons more to come 🙂
These came out great! They are perfectly fluffy and taste delicious. AND they are so simple to make!
Best breakfast! Glad you loved these!
Yum! I used Quark instead of cottage cheese and they were great. My 3 year old wolfed one down with Nutella on top too. Thanks for the recipe
Perfect! Glad you two loved them 🙂
Tasted amazing! I doubled the recipe and substituted half the oats for vanilla whey protein powder and added frozen berries. This is now my go-to recipe for breakfast while I’m tracking my macros!!!
These are so good! Quick and easy to make with wholesome ingredients. And they taste better than traditional pancakes. Thanks Monique!
Love these!! So happy you liked them too 🙂
Please post more high protein recipes, these look awesome! 🙂
You bet! I have tons 🙂 Check out these snacks, and these dinners!
Help! I’m obsessed with trying all your breakfast recipes cause that’s my favorite meal of the day, these pancakes were gobbled up by my 3 kids with almond butter spread on! Thanks for adding more nutrition to pancakes!
So….Made these again this morning with toasted pecans sprinkled on while they cooked, then maple syrup drizzled on. Better than IHOP for sure!
That sounds amazing!!
Would it be possible to substitute greek yogurt for the cottage cheese in here??
Yes that should work, or you can try my oatmeal yogurt pancakes: https://www.ambitiouskitchen.com/oatmeal-blueberry-yogurt-pancakes-gluten-free-high-protein/