Protein Pancakes

The best protein pancakes- choose whatever toppings you like
Prep Time 5 minutes
Cook Time 15 minutes
Course Breakfast
Servings 4 people
Calories 188 kcal


  • Ingredients
  • 100 g oats
  • 2 large free-range eggs
  • 100 g cottage cheese
  • 1 ripe banana
  • 1 pinch of baking powder
  • 1 splash of almond milk
  • groundnut oil
  • 2 teaspoons runny honey


  • Method
  • Blitz all the pancake ingredients (except the oil) in a blender until smooth, adding an extra splash of almond milk if it’s too thick.
  • Prepare all your toppings in small bowls, slicing the figs. Core and coarsely grate the pear and apple, then toss with the pomegranate. Set aside.
  • Heat a frying pan over a medium heat, brush with oil, then pour out any excess.
  • Drop heaped tablespoons of the batter into the pan and cook for 3 minutes, or until little bubbles start to form on the surface.
  • Carefully flip with a palette knife and cook for a few more minutes, or until the pancakes are lightly golden and cooked through. Transfer to a plate.
  • Layer the pancakes up with the fruit and almond butter, drizzle over the honey and spoon on the yoghurt.


Calories: 188kcalCarbohydrates: 28gProtein: 9gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 86mgSodium: 118mgPotassium: 254mgFiber: 3gSugar: 7gVitamin A: 173IUVitamin C: 3mgCalcium: 51mgIron: 2mg
Keyword breakfast
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