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High Protein Pancakes for One

Although light and fluffy, these pancakes are a nutritional powerhouse with 20g of protein per serving and only 290kcal*.


Cook up a double or triple batch of these pancakes on Sunday and save the rest for quick weekday breakfasts. They keep well frozen or refrigerated; just microwave or toast to reheat.

Adapted from by Antonia Harvey P.Dt


Serves: 1 (approx. 4 pancakes)



1/2 cup rolled oats

1/2 medium banana, peeled

1/4 cup cottage cheese

2 large egg whites or 1 whole egg

1 tbsp milk

1 tsp baking powder

1/2 tsp cinnamon

1/2 tsp vanilla extract

Vegetable oil spray

The cottage cheese is undetectable in these pancakes, so even picky eaters will give them their seal of approval!



  • Place all ingredients in a food processor or blender and mix until a smooth batter is formed.

  • Spray a skillet with the vegetable oil spray and heat on medium-low heat. 

  • When the skillet is hot, drop 1/4 cup of batter onto the skillet. Cook until bubbles appear on the top and then flip. Cook until the underside of the pancake is golden brown. Repeat until all the batter is used up.

  • Serve pancakes topped with fruit and vanilla Greek yogurt or syrup. 


* Nutrition information based on pancakes made with egg whites.

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