New Protein Pancake Recipe!

I love breakfast… It’s really my favorite meal of the day. Even when I was toying around with intermittent fasting, my first meal of the day (which would be around noon) would always consist of my standard breakfast foods (eggs and oatmeal). But I do like mixing it up a little here and there. After all, this is a LIFESTYLE and not just a diet, right?

I’m a sucker for sweet breakfasts like pancakes, waffles, and french toast, so when I find a way to fit those yummy things into my macros I’m one happy camper. And I’m even happier if those things actually have the taste and consistency of something I might have in a restaurant.  I have finally discovered a simple recipe that meets my requirements in a protein pancake, and I think it’s only fair to share it with you.

Disclaimer: These aren’t as light and fluffy as Hungry Jack pancakes, but I’m willing to forgo that to have them easily fit into my macros. I’d also like to say that I have nothing against REAL pancakes, especially post-workout, but I would advise that you watch your caloric intake and add a good source of protein.

Protein Pancake Ingredients:Photo1

1/2 cup Oatmeal

1/2 cup Cottage Cheese (I use Lactaid)

3 Egg Whites

1/2 tsp Baking Soda

1/2 tsp Vanilla Extract

*You can add your sweetener of choice. I’ve been using Purevia and I just eyeball it.

**Other optional add-ins: Dash of cinnamon. Blueberries, banana, or any other fruit you might like.


1. Put all ingredients in a blender and blend until smooth (do not add any fruit or other add-ins at this point).

2. Heat up your skillet.

3. Spray the pan with a non-stick spray and pour batter on to pan to make 3″-6″ pancakes. At this point you can plop in your blueberries or whatever other add-ins you might like.

4. Once batter starts firming up around the edges and getting bubbles in the middle, flip the pancake over and cook until golden on each side. Be sure not to over-cook or they might get a little rubbery.

Once they are all cooked, you can top them with whatever. I like to use warm Hungry Jack Sugar Free Syrup.

Now all I need is an electric griddle so I can cook them all at once!

Protein Pancakes!

I recently found a great protein pancake recipe by IFBB Figure Pro Ava Cowan, and put my own twist on it.  Lately, I’ve been enjoying these every Sunday morning.  I’ve also been making them for my husband and they rock his world!  Since we enjoy them so much, I thought I’d go ahead and share them with you.  When you’re eating clean day in and day out, it’s a great way to mix things up and stay on plan!

Banana Protein Pancakes:


  • 1/2 cup of oatmeal
  • 1/2 or 1 whole scoop of vanilla protein powder (or any flavor you prefer)
  • 4 egg whites
  • 1/2 banana (this is optional, but I like to add it because it makes the pancakes moist)
  • Splenda to taste
  • water (if needed for proper consistency)
  • coconut oil

Mix all ingredients (except coconut oil) in a bowl.  Heat up frying pan on medium-high heat and coat pan lightly with coconut oil.  Pour half of the batter into the pan and smooth out with spoon to desired thickness/size.  Cook until edges are firm and then flip.  When cooked all the way through, remove from heat and top with honey, agave nectar, sugar-free maple syrup, natty peanut butter, fruit spread, or whatever you like!

If you have any easy, yummy, clean eating recipes you like to cook often, please feel free to share!