Recipe: High-Protein 3 Ingredient Pancakes

Want a simple pancake recipe that has no banana and is packed with protein? You’ll love my 3-ingredient pancake recipe made with just oats, cottage cheese, and eggs.

If you’ve been on social media lately, you know that cottage cheese has been having a moment. I know the texture isn’t for everyone but there’s a lot of reasons to love cottage cheese – it’s versatile and packed with protein and calcium.

Plus, it was the perfect addition to these easy 3 ingredient pancakes – my new go-to recipe for pancakes since one serving has a whopping 20 grams of protein.  

Once all your homemade pancakes are cooked, top with your favorite pancake toppings. I love serving these healthy pancakes with a drizzle of melted almond butter, maple syrup, and fresh berries. 

If you’re looking for more healthy pancake recipes, check out my blueberry walnut protein pancakes and healthy pumpkin pancakes.

Ingredients for 3-Ingredient Pancakes

• Oats: instead of all purpose flour, you’ll use oats which are higher in fiber and add a lovely texture to these pancakes. I use old fashioned oats, but you can also use quick oats. If you have oat flour, you can use 3/4 cup of oat flour instead of oats. 
• Cottage Cheese: using cottage cheese in these pancakes helps bump up the protein and adds moisture. 
• Eggs: eggs are a nutrient-dense ingredient that provides protein and essential vitamins. They also help bind these banana-free pancakes together.

Variations

• Add Vanilla or Cinnamon: I kept these pancakes very basic so they only have 3 ingredients, but feel free to make them your own by adding a splash of vanilla extract or a dash of cinnamon. 
• Make Them Fluffier: if you want fluffy pancakes, add ½ teaspoon of baking powder to the blender with the rest of the ingredients as a leavening agent. 
• Suggested Add-ins: feel free to add your favorite pancake mix-ins like blueberries, chocolate chips, or sliced banana.
• Make it Gluten-Free: use gluten-free certified oats to make these easy breakfast pancakes gluten free.

How to Make 3 Ingredient Pancakes (without Banana)

Blend: Add oats, cottage cheese, and eggs to a blender cup and puree on high speed until smooth, about 30 seconds to 1 minute. 

Cook: Heat a large non-stick pan or electric griddle coated with cooking spray over medium-high heat. Work in batches, add the pancake batter in 2 tablespoons to ¼ cup of batter portions. (Depending on how big you want your pancakes. Use 2 tablespoons for mini pancakes.) Cook until pancakes are set and deep golden brown on the bottom, about 2-3 minutes. Flip the pancakes and cook until the second side is golden brown, 1-2 minutes more. Transfer to a plate. Repeat with the remaining batter, cooking pancakes until the batter is used up. 

Serve: Add your desired toppings like a pat of butter and a drizzle of maple syrup and serve these delicious pancakes warm.

Tools You’ll Need

• Blender (Single serve blender cup like a Nutribullet works best)
• Nonstick skillet
• Spatula

What to Serve with 3 Ingredient Pancakes

I like to serve this easy pancake recipe topped with some fresh fruit, almond butter (or peanut butter), and maple syrup. Here are a few of my go-to breakfast sides to add to your meal:

• Starbucks copycat egg white bites
• Microwave omelet in a mug
• Healthy vegetable frittata

Storage

Fridge: store pancakes in an airtight container in the fridge for up to 3-4 days. I like to batch cook these gluten-free pancakes on the weekend for a healthy breakfast option for busy mornings during the week – just reheat! Reheat in the microwave or a toaster oven to serve. 

Freezer: store leftover pancakes in an airtight container or Ziplock bag in the freezer for up to 3 months. Allow to thaw overnight in the fridge before reheating in the microwave or a toaster oven.