Discover the ultimate recipe for Protein Pancakes Without Protein Powder! These fluffy, gluten-free pancakes are made with almond flour and cottage cheese, delivering a naturally high-protein, low-carb breakfast. Quick and easy to prepare with simple ingredients like eggs, coconut sugar, and vanilla, they’re perfect for busy mornings or a healthy snack. Customize with your favorite add-ins like blueberries or chocolate chips and enjoy with maple syrup or almond butter. Perfect for meal prep and freezer-friendly!

Ingredients
- 1 cup 4% cottage cheese
- 1 ½ cups almond flour (recommended: 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)
Instructions
- Blend the Batter: Combine the cottage cheese, almond flour, eggs, olive oil, coconut sugar, baking powder, salt, and vanilla in a blender. Blend on high for about 1 minute or until the mixture is smooth and creamy.
- Preheat the Skillet: Add 1 teaspoon of coconut oil to a large skillet and heat it over medium-low heat. Allow the skillet to warm up properly to ensure even cooking.
- Cook the Pancakes: Pour the batter into the skillet to create pancakes of your preferred size. Cook for 2-3 minutes or until bubbles form in the center and the edges appear set. Gently flip the pancakes and cook for another 2 minutes or until golden brown.
- Serve: Transfer the pancakes to a plate and repeat with the remaining batter, adding more coconut oil to the skillet as needed. Serve warm with your favorite toppings.
Why You’ll Love This Recipe
- Protein-Packed: Made with cottage cheese and almond flour, these pancakes are naturally high in protein without the need for protein powder.
- Gluten-Free: A perfect choice for those avoiding gluten.
- Simple Ingredients: Uses everyday pantry staples and no artificial additives.
- Quick and Easy: Ready in under 30 minutes, making it an ideal breakfast or snack.
Tips
- Blend Thoroughly: Ensure all ingredients are well blended for a smooth and consistent batter.
- Cooking Heat: Keep the heat at medium-low to avoid burning the pancakes while ensuring they cook through.
- Don’t Overcrowd: Cook in batches to give the pancakes enough space for flipping.
- Test Flip Readiness: Flip the pancakes only when bubbles form in the center and the edges are set.
Variations and Substitutions
- Sweetener Swap: Replace coconut sugar with maple syrup, honey, or your preferred sweetener.
- Oil Options: Use avocado oil or melted butter instead of olive oil for a different flavor.
- Add-Ins: Mix in chocolate chips, blueberries, or chopped nuts for extra texture and flavor.
- Dairy-Free: Substitute cottage cheese with a dairy-free alternative like almond or cashew yogurt.
FAQs
Can I make these pancakes ahead of time? Yes, these pancakes can be made in advance and stored in the refrigerator for up to 3 days. Reheat them in a skillet or microwave before serving.
What’s the best way to freeze these pancakes? Layer parchment paper between each pancake and store them in an airtight container or freezer bag for up to 2 months. Reheat directly from frozen.
Can I use a different type of flour? Almond flour works best for this recipe, but you can try coconut flour or oat flour. Note that the texture and consistency may vary.
Serving Suggestions
- Drizzle with maple syrup and top with fresh berries for a classic breakfast.
- Spread almond butter or peanut butter for a protein boost.
- Sprinkle with powdered sugar and a dash of cinnamon for a sweet treat.
- Serve with a dollop of Greek yogurt and a sprinkle of granola for added crunch.
Protein Pancakes Without Protein Powder
6
servings5
minutes5
minutesIngredients
1 cup 4% cottage cheese
1 ½ cups almond flour (recommended: 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)
Directions
- Blend the Batter: Combine the cottage cheese, almond flour, eggs, olive oil, coconut sugar, baking powder, salt, and vanilla in a blender. Blend on high for about 1 minute or until the mixture is smooth and creamy.
- Preheat the Skillet: Add 1 teaspoon of coconut oil to a large skillet and heat it over medium-low heat. Allow the skillet to warm up properly to ensure even cooking.
- Cook the Pancakes: Pour the batter into the skillet to create pancakes of your preferred size. Cook for 2-3 minutes or until bubbles form in the center and the edges appear set. Gently flip the pancakes and cook for another 2 minutes or until golden brown.
- Serve: Transfer the pancakes to a plate and repeat with the remaining batter, adding more coconut oil to the skillet as needed. Serve warm with your favorite toppings.
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