Fluffy Protein Pancakes

Breakfast · Easy · 15 min (5 prep + 10 cook) · Makes 1 serving (~71 g protein). Use the planner's servings stepper to batch-cook.
High-proteinLow-carbGluten-freeVegetarian
Fluffy Protein Pancakes — high-protein breakfast recipe

Fluffy Protein Pancakes delivers 71 g of protein for just 9 g net carbs — ready in about 15 minutes. A filling, macro-balanced breakfast that won't spike your blood sugar.

71 gProtein
9 gNet carbs
14 gFat
3 gFiber
470Calories

Ingredients

  • 45 g Vanilla whey protein powder
  • 180 g Liquid egg whites
  • 100 g Low-fat cottage cheese
  • 20 g Almond flour
  • 1 tsp Baking powder
  • 30 g Mixed berries
  • Sugar-free syrup, to taste

Equipment

  • non-stick skillet
  • blender

Method

  1. Blend whey, egg whites, cottage cheese, almond flour and baking powder into a smooth batter.
  2. Cook small pancakes on a non-stick griddle over medium-low heat until bubbles form, then flip.
  3. Stack and top with berries and a drizzle of sugar-free syrup.

Storage & make-ahead

Fridge up to 4 days or freeze up to 2 months; reheat in a toaster or microwave. Great for batch breakfasts.

Tip

Cottage cheese keeps them moist; almond flour adds just enough structure without the carbs of wheat flour.

Dietary swaps

Dairy-free: Vanilla whey protein powder → pea or other plant protein powder; Low-fat cottage cheese → dairy-free cottage cheese or blended silken tofu (for lactose intolerance or a dairy-free diet)

Nut-free: Almond flour → sunflower-seed flour (for nut allergies — seeds work just as well)

Full nutrition (estimated, per serving): 470 kcal · 71 g protein · 9 g net carbs · 14 g fat (2.5 g sat) · 3 g fiber · 8.5 g sugar · 1290 mg sodium. Allergens: Milk, Egg, Nuts. Macros are realistic estimates from standard food-composition values; brands and portions vary.

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