Vanilla Spiked Protein Pancakes

So as regulars to my blog will know, I love a protein pancake. Nutritious and yummy they tick all my boxes for a good breakfast/brunch. However, I do find that I have not managed to perfect the light and fluffy flavour that is expected with pancakes…

Enter these game changers.

Not only are they so easy to make, simply whizz in a blender and your mixture is made, but they are so fluffy and light as well as filling. They received a thumbs up from the boyfriend so you know I am onto a winner! Have a go and let me know what you think 🙂

Ingredients – makes about 6 medium pancakes

For the batter:

  • 2 eggs
  • ½ cup cottage cheese
  • 2 tbsps almond milk
  • 1 tsp coconut oil
  • 1 tsp vanilla extract
  • ¼ cup wholewheat flour
  • 1 tsp baking powder
  •  ½ tsp baking soda
  • Pinch of salt

For the toppings:

Can be anything really but suggested toppings are:

  • Strawberries
  • Blueberries
  • Raspberries
  • Banana
  • Maple Syrup
  • Any nut butter
  • Greek yoghurt
  • Honeyimg_2969


  1. Heat your oven to 100°C and place a plate to warm up inside.
  2. Place all of the batter ingredients in a blender and blend until smooth and well combined. It should be nice and runny.
  3. Heat a frying pan over medium heat, add a little coconut oil and swirl around the pan to coat it.
  4. Spoon a small amount into your heated frying pan. If you have cup measurements I use the ⅓ cup for a good sized pancake but feel free to use less or more if you want epically big pancakes!
  5. When the pancake starts to bubble on top carefully flip it over and cook for about a minute longer.
  6. Transfer to plate in oven. Repeat until all batter has been used.
  7. To serve, top with your preferred toppings. I topped mine with a drizzle of maple syrup, greek yoghurt, blueberries and raspberries. Enjoy!img_2972

You may also like

Leave a Reply

Your email address will not be published. Required fields are marked *