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Delicious protein pancakes made with plant based protein and taste just like regular pancakes.


These protein pancakes taste like regular pancakes, just not as thick fluffy. Which is perfectly OK because the pancakes are fluffy enough and you would never taste the protein powder. And you know the protein pancake recipe is good, when it’s made with pea protein powder and is delicious.

Have you ever tasted pea protein powder? No?! Well, let me tell you, that stuff is nasty. It tastes and smells just like plain split peas. But ironically it’s super good for you.:)


And I love split pea soup but not plain split peas. I remember as a kid having mashed split peas with liver patties at the daycare. And it was a communist country federal daycare, not your next door neighbour’s licensed daycare with Miss Jenny saying “I’m so sorry I hurt your feelings, Benny”. Just to clarify, you were not allowed to leave the table until the plate was empty. Yeah, I still have nightmares about mashed split peas.


Anyways, these protein pancakes are delicious, meaty and moist. They are not dry at all. I do not share bad recipes, I promise. In fact, I have to give a full credit for this recipe to an amazing girl Missy who is a Beachbody coach. She is a founder of Rock It MOM Fitness and if you need a booty kick, she is your girl!

These protein pancakes contain only 1 g of sugar, 9 g of carbs and 11 g of protein. And they hit the spot and satisfy the sweet tooth craving. You know that feeling when you crave something sweet and loaded with carbs?! These are perfect for breakfast, lunch, dinner or dessert.


The ingredients. I did my best and I live by 80/20 rule. I used free run egg whites as to find organic ones are work. I usually go for full fat dairy but this time I grabbed low fat. I honestly don’t know why because at same time I grabbed homo milk and full fat feta cheese. Oh, wait, I had 2 kids in tow.:)

I’m obviously running out of “organic” vanilla that mom brought me from Mexico. Certified on the vanilla bean field by Pedro more likely.:) Just kidding.


I obviously forgot to include stevia and quick oats in the main ingredients photo above. You could use rolled oats as well or liquid stevia. Also if your protein powder is sweetened, use less stevia.

Despite the yucky taste of pea protein powder, I quite like it. Mostly, because I got another lb to use and it’s paid for. Seriously, I like it because it’s non-GMO and plant based.


Blend all ingredients in a blender. Adding liquids first helps. Just until smooth.

Spray large skillet with cooking spray and cook just like regular pancakes. You always want to preheat the skillet for best results when making pancakes. When you see bubbles on top, it’s time to flip the pancakes. Do not try to lift the pancakes and peek underneath. It breaks the seal and is not a proper pancake cooking technique.:)


Then the pancakes are done. That’s it. They are so easy and tasty.

The most fun part is to dress them up. Seriously go for whatever you feel like. When it comes to protein pancakes I like to add some cottage cheese on top. When I’m not on a quest to see the abs, this is exactly the way I would eat my pancakes – with some organic maple syrup, sliced bananas and nuts. And coffeeeeeeeee. I’m addicted to coffee. It’s getting worse. But it’s not the worst addiction to have, right?!


These protein pancakes are refrigerator and freezer friendly, which makes them perfect for meal preps. Refrigerate for up to 5 days or freeze for up to 3 months in an airtight container. You could also prepare a batter a day in advance, refrigerate and make the pancakes the next day.

These pancakes were approved by Alex. Before he would give me dirty looks when I was making egg whites+banana+protein powder pancakes and wouldn’t eat them. But now I have to share. Sigh. Okaaaaaaay, here is 1 pancake for you, Alex. Enjoy!


Protein Pancakes

Protein Pancakes


  • 1 cup egg whites
  • 1 cup cottage cheese
  • 1 yellow banana (if over ripen use less stevia), medium
  • 1 cup quick oats
  • 2 scoops (66 g) plant based protein powder (I used pea), unsweetened (if using sweetened reduce amount of stevia)
  • 2 tsp pure vanilla extract
  • 2 tsp cinnamon
  • 1 tsp stevia, powdered
  • Cooking spray (I use Misto)


  1. Add all ingredients, listed in the order above, to a blender and process until smooth.
  2. Preheat large skillet on medium heat and spray with cooking spray. Pour some pancake batter on a skillet, I fit 4 pancakes on a 12" skillet, and cook for 4-5minutes or until you see bubbles on top. Do not lift to check for doneness otherwise you break the seal. Flip and cook another 2-3 minutes. Repeat with remaining batter. Serve hot with some fruit, nuts, Greek yogurt or cottage cheese.
  3. Storage Instructions: Refrigerate covered for up to 5 days or freeze for up to 3 months in an airtight container.

Nutritional Info

Servings Per Recipe: 10

Amount Per Serving = 1 pancake:
Calories: 98.5
Total Fat: 1.6 g
Cholesterol: 2.0 mg
Sodium: 184.5 mg
Total Carbs: 9.4 g
Sugars: 1.1 g
Dietary Fiber: 1.3 g
Protein: 11.2 g
WW Points+: 2

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    • Olena

      I know. Isn’t it horrible what they did to kids?! Thank you, Christine. All of you guys make this website great!!!

  1. Nadia

    These look absolutely delicious and super healthy. Never heard or tried pea powder…interesting. About the story….yeah…nightmares about school too. Where they would slap your hand,pull your ear…and so on.

    • Olena

      Hmm, I guess I was a good student. Just kidding. I don’t remember being abused except for mashed split peas lunch.:) It was strict for sure, which is not a bad thing in a way. Just don’t freaking feed me liver and peas LOL.

  2. Nata

    Hi Olena, just stumbled upon your website through Instagram and wanted to say it all the recipes look so tasty, and most importantly easy! That’s a must for a busy body like me. Your split pea story was so funny, brought back my own memories of being forced to eat split pea school in school, except mine ended with me vomiting all over the table! Lol

    • Olena

      Simple and healthy is the way to go. I don’t have time for browning the butter.:) I think every child who grew up in the former USSR has a split pea horror story.:) Worse than split pea were liver patties and liver cakes. Oh my, you poor thing. Poor poor Soviet kids LOL

  3. Rosie

    Do I have to use the protein powder? I ran out and would really love to try these pancakes in the morning. 🙂

  4. debbie

    Hi, I was wondering if you could use yogurt or sour cream instead of cottage cheese. Maybe add some baking powder if needed. Thanks

    • Olena

      Hi Debbie. Hmm, I haven’t tried that in this particular recipe, so I don’t know how the consistency will change. I know cottage cheese is quite thicker than yogurt, especially once blended greek yogurt becomes really thin. I haven’t cooked with sour cream for years because usually it has so many additives. Also I have this 4 Ingredient Protein Oatmeal Pancake with yogurt but it has to be made with whey protein powder. Hope this helps.

  5. Paula

    Hi Olena,
    I have been making protein pancakes before but I have never incorporate protein powder, nor have cooked with it. I have vanilla whey isoflex in the house instead of the one you used in this recipe. Could you please post it if you have it handy?
    Thanks Alot!

  6. Evalina

    Hi Olena, I happen to come across a recipe of yours through the Yummly app and have ventured over to your blog to check out more of your recipes. With this recipe, what would you recommend for a cottage cheese substitute? We do not eat dairy in our household.

    • Olena

      Hi Evalina. Awe, you are here for the first time and unfortunately I don’t have good news for you – there is really no substitute for cottage cheese for these pancakes. I mean, maybe, big maybe, soft tofu would work but I haven’t tried. It could…I have many other dairy free recipes. I have pumpkin pancake recipe, dairy free, sugar free, gluten free.:)



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