Whey Protein Pancakes
Easy high-protein pancakes with just a handful of ingredients. Cottage cheese and "whey protein" powder create fluffy, filling pancakes packed with protein. Add mixed berries for a fruity twist. Make a big batch, freeze them, and reheat in minutes for breakfast or a post-workout snack.
Nutrition per 100g
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Ingredients
- 440 g eggs
- 400 g cottage cheese
- 160 g "whey protein" powder
- 100 g milk
- 15 g baking powder
- 5 g cinnamon
- 5 g salt
- 200 g mixed berries
- 30 g butter
Mise en Place
- ✓
You will need a blender and a large non-stick pan.
Instructions
Combine the eggs, cottage cheese, "whey protein" powder, baking powder, cinnamon, and salt in a blender. Blend until completely smooth.
Add the milk gradually, a little at a time, and blend briefly after each addition. The batter should be thin enough to pour easily but not runny. You can always add more milk but you cannot take it away. For extra protein use sheep milk instead of cow milk.
Heat a non-stick pan over medium heat. Add a small knob of butter.
Pour about 60 g of batter per pancake onto the pan. Scatter a few mixed berries onto each pancake before the batter sets.
Cook for 2-3 minutes until bubbles form on the surface and the edges look set.
Flip carefully and cook for another 1-2 minutes until golden brown.
Repeat with the remaining batter, adding butter as needed. You should get about 16 pancakes.
Let the pancakes cool on a wire rack.
Let the pancakes cool completely. Stack them with a small piece of parchment paper between each pancake to prevent sticking. Wrap stacks of 4 pancakes tightly in tin foil. Label with date and contents.
Reheat from frozen in a toaster or in a pan over medium heat for 2-3 minutes per side. Alternatively, microwave for 60-90 seconds.