Can I make these pancakes gluten-free?

Yes — just be sure to use certified gluten-free oats or gluten-free oat flour. Everything else in the recipe is naturally gluten-free.

Can I use egg whites instead of a whole egg?

Yes. Two egg whites can replace one whole egg if you're looking to reduce fat or cholesterol. The texture may be slightly less rich, but it still holds together.

Do I have to blend the pancake batter?

No. You only need to blend the oats into a flour. Once that’s done, you can mix everything in a bowl. Blending pancake batter can make the texture smoother, but it's optional.

What’s the best way to hit a higher protein goal?

Add toppings like Greek yogurt, nut butter, or a drizzle of peanut butter sauce. You can also pair the pancakes with a side of eggs or a high-protein shake.

Can I use other plant-based milks?

Yes. Almond milk, coconut milk, oat milk, or soy milk all work well. Just stick to unsweetened versions to keep the flavors balanced.

Can I bake the pancakes instead of cooking them in a pan?

Yes. Scoop small mounds onto a lined baking sheet and bake at 375°F (190°C) for about 10–12 minutes, flipping halfway if needed. The texture will be slightly cakier.

Can I make these in a waffle maker?

Yes. Use the same batter and a greased waffle iron. Cook time will vary by machine, but the texture holds well in a standard waffle maker.

Fluffy Protein Pancakes Without Protein Powder

Name: Fluffy Protein Pancakes Without Protein Powder
Prep time: 6 min
Cook time: 14 min
Total time: 20 min
Yield: 2
Cuisine: American
Ingredients: 1 large ripe banana; 1/3 cup (haped, 90g) cottage cheese; 1 egg; 1/2 cup oats (blended into flour — about 45g); 1/2 tsp baking powder; Pinch of cinnamon (optional); Pinch of salt; A small handful of chocolate chips or finely chopped dark chocolate

Fluffy Protein Pancakes Without Protein Powder

Stack of cooked protein pancakes drizzled with chocolate and topped with chocolate chips

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Fluffy, easy protein pancakes without protein powder. Made with oats, cottage cheese, and banana. No blender is required, and it's ready in 20 minutes.

Author: Natalia
Prep Time: 6
Cook Time: 14
Total Time: 20 minutes
Yield: 2 1x
Category: Pancakes and Muffins
Method: Frying
Cuisine: American

Ingredients

Scale

1 large ripe banana

1/3 cup (haped, 90g) cottage cheese

1 egg

1/2 cup oats (blended into flour — about 45g)

1/2 tsp baking powder

Pinch of cinnamon (optional)

Pinch of salt

A small handful of chocolate chips or finely chopped dark chocolate

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Instructions

Make oat flour:
Blend your oats into a fine flour using a blender or food processor.
Mix the wet ingredients:
In a bowl, mash the banana well. Stir in the cottage cheese and egg until smooth-ish — it’s okay if the cottage cheese is a little lumpy.
Add the dry ingredients:
Mix in the oat flour, baking powder, cinnamon, and salt. Let the batter rest for 5 minutes so it thickens a bit.
Stir in the chocolate:
Fold in your chocolate chips or chopped chocolate.
Cook:
Heat a nonstick skillet over medium heat and lightly grease it. Pour in small scoops of batter (about 1–2 tablespoons each). Cook for 2–3 minutes, flip once bubbles form and edges look set, then cook another 1–2 minutes on the other side.
Serve it warm and melty.
Add extra chocolate, berries, or a spoon of Greek yogurt if you're feeling fancy.

Notes

The recipe yields 6 small pancakes or 4 medium ones - 2 servings in total.

Nutrition

Serving Size:
Calories: 254
Sugar: 11.9 g
Sodium: 354.7 mg
Fat: 5.4 g
Carbohydrates: 38.3 g
Protein: 11.3 g
Cholesterol: 98 mg

Find it online: https://hugsonaplate.com/fluffy-protein-pancakes-without-protein-powder/