Dionne's Protein Pancakes

Julie Akin

Dionne's Protein Pancakes

Some recipes are special because they’re complicated or have been passed down for generations. And then there are the recipes that become special simply because of who gave them to you. This one came from my friend Dionne. Somewhere along the way, she shared her protein pancake recipe with me, and it quickly became one of those little recipes I wanted to keep around. I love that it’s simple, wholesome, and doesn’t require a long list of ingredients. Just a few basic ingredients go into the blender, and breakfast is ready in no time.

These pancakes are a little denser than traditional pancakes, but that’s part of what makes them so satisfying. They’re packed with protein and make a great breakfast when you want something filling without a lot of calories. The entire batch is roughly 400 calories and provides about 40–45 grams of protein, depending on the cottage cheese and egg whites you use. The recipe makes approximately 4–6 pancakes, depending on how large you make them.

Dionne recommends serving with Prickly Pear Jelly to add a little sweetness of the desert Southwest.

Every time I make these, I think of Dionne and how some of the best recipes come from friends—little pieces of everyday life that are worth saving.

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Servings: 2

Course: Breakfast

Cuisine: American

Calories: 200

Ingredients Method

Ingredients

1/2 cup (123g) egg whites
1/2 cup (40g) quick oats
1/2 cup (113g) cottage cheese
1 tsp vanilla extract
1 tsp cinnamon
1 packet Splenda or your preferred sweetener [1]

Method

Blend: Place all ingredients into a blender and blend until completely smooth.
Preheat: Warm a nonstick skillet or griddle over medium heat.
Cook: Pour the batter into the pan and cook until golden brown. (Note: these are pretty dense, so make sure you cook thoroughly on both sides so they're not mushy in the middle.)