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- 1 cup rolled oats - 1 ripe banana - 1 cup cottage cheese (or Greek yogurt) - 1 scoop vanilla protein powder - 1 teaspoon baking powder - 1/2 teaspoon cinnamon - 1/4 teaspoon salt - 1/2 cup mixed berries (blueberries, strawberries, raspberries) - 1 tablespoon honey or maple syrup (optional) - Cooking spray or butter for the pan These ingredients come together to create a healthy and tasty meal. The oats provide fiber and energy. The banana gives natural sweetness and moisture. Cottage cheese or Greek yogurt adds protein and creaminess. The protein powder boosts the protein content. Baking powder helps the pancakes rise and become fluffy. Cinnamon adds warmth and flavor. Salt balances the sweetness. Mixed berries bring freshness and color. Honey or maple syrup can sweeten them further if you like. Finally, cooking spray or butter keeps the pancakes from sticking. With these simple yet nutritious ingredients, you can whip up a delicious breakfast. {{ingredient_image_2}} To start, gather your ingredients. You need rolled oats, a ripe banana, and cottage cheese. You can also use Greek yogurt if you prefer. Place these items into a blender. Blend them on high speed until the mix is smooth and creamy. You want a thick batter that is still pourable. Next, add your protein powder, baking powder, cinnamon, and salt. Blend again until everything is mixed well. This step adds flavor and boosts the protein content of your pancakes. Now, it’s time to add the berries. I like to use a mix of blueberries, strawberries, and raspberries. Gently fold the berries into the batter with a spatula. Be careful not to mash the berries. You want them whole for bursts of flavor in every bite. Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or a small pat of butter. This prevents sticking and gives the pancakes a nice golden color. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook them for about 2-3 minutes. You will see bubbles forming on the surface when they are ready to flip. Carefully turn them over and cook for another 2 minutes until they are golden brown. Keep cooking the rest of the batter. Adjust the heat if needed, so your pancakes don’t burn. Serve them warm, and feel free to drizzle honey or maple syrup on top if you like! To get fluffy pancakes, you need the right batter. Start with a thick but pourable mix. If you find it too thick, add a splash of milk or water to loosen it. For fluffiness, don’t overmix the batter. This keeps air in the mix, making your pancakes light. Cooking temperature is also key. Use a medium heat to cook the pancakes. If it’s too hot, they can burn on the outside while staying raw inside. You’ll know it’s ready when you see bubbles on top. Flip the pancakes when the edges look set. For toppings, think outside the box! Drizzle honey or maple syrup for sweetness. A dollop of yogurt adds a creamy touch. You can also sprinkle nuts for crunch or add more berries on top. Pair your pancakes with sides like fresh fruit or a smoothie. A side of yogurt can boost protein too. This makes your meal balanced and tasty. Enjoy your colorful, protein-packed pancakes! Pro Tips Use Overripe Bananas: Overripe bananas add more sweetness and enhance the flavor of your pancakes, making them extra delicious. Experiment with Protein Powder: Feel free to try different flavors of protein powder, such as chocolate or strawberry, to create unique pancake variations. Keep the Heat Moderate: Cooking at medium heat allows the pancakes to cook through without burning, ensuring a fluffy texture. Make Ahead and Freeze: These pancakes freeze well! Make a large batch, cool completely, and store in an airtight container for a quick breakfast option. {{image_4}} You can use many flavors of protein powder in these pancakes. Vanilla is a classic choice. Chocolate adds a rich taste. You might also try berry or peanut butter flavors for something unique. If you prefer plant-based protein, options like pea or hemp protein work well. They blend nicely and keep the pancakes fluffy. Just use the same amount as the whey protein in the recipe. For a healthier pancake, try using whole wheat flour instead of regular flour. Whole wheat flour adds fiber and nutrients. Almond flour is a great gluten-free choice. It gives a nutty flavor and a different texture. If you need allergy-friendly options, look for gluten-free oats. These pancakes can be dairy-free too. Substitute cottage cheese with dairy-free yogurt. This keeps your pancakes creamy and delicious without dairy. To store leftover protein pancakes, let them cool first. Place them in an airtight container. This keeps them fresh for about three to five days. If you want to reheat them, use the microwave. Heat for 20-30 seconds, or until warm. You can also use a skillet. Just warm each side for a minute on low heat. To freeze pancakes, stack them with parchment paper between each one. This prevents sticking. Place the stack in a freezer bag. Remove as much air as you can before sealing. This helps avoid freezer burn. When you’re ready to enjoy them, take out the pancakes and leave them in the fridge overnight. For a quick meal, use the microwave. Heat for 1-2 minutes, or until warm. You can also reheat them in a skillet. Just warm them on low heat for a few minutes on each side. Yes, you can make protein pancakes ahead of time. To prep, cook the pancakes as usual. Let them cool completely. Then, stack them with parchment paper in between. Store them in an airtight container in the fridge for up to four days. For longer storage, freeze the pancakes. Place them in a freezer-safe bag, with parchment paper between each pancake. They will keep well for up to three months. When ready to eat, just reheat them in the microwave or toaster. You can substitute Greek yogurt for cottage cheese. It adds creaminess while keeping the protein high. If you're lactose intolerant, try using dairy-free yogurt. Look for options made from almond or coconut. Another choice is silken tofu. Blend it until smooth to mimic the texture of cottage cheese. This works well for vegan diets and adds protein too. To make these pancakes vegan, replace the cottage cheese with silken tofu or a dairy-free yogurt. Use a plant-based protein powder instead of the regular one. For the egg, you can use a flax egg. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. You can also skip the honey and use maple syrup as a sweetener. These changes keep the pancakes tasty and healthy. You now have a simple and tasty recipe for protein pancakes. We covered ingredients, mixing, cooking, and serving tips. Variations help you tailor them to your needs. You can store these pancakes easily, making meal prep a breeze. Whether you want a quick breakfast or a nutritious snack, these pancakes fit the bill. Enjoy making them your own by trying different flavors and toppings. Dive into your kitchen and create a stack that’s both delicious and good for you. Happy cooking!

Protein-Packed Rainbow Pancakes

Delicious and nutritious pancakes packed with protein and colorful berries.
Print Recipe Pin Recipe
Course Breakfast
Cuisine American
Servings 4
Calories 200 kcal

Ingredients
  

  • 1 cup rolled oats
  • 1 ripe banana
  • 1 cup cottage cheese or Greek yogurt
  • 1 scoop vanilla protein powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup mixed berries (blueberries, strawberries, raspberries)
  • 1 tablespoon honey or maple syrup (optional)
  • as needed spray or butter for the pan

Instructions
 

  • In a blender, add the rolled oats, ripe banana, cottage cheese (or Greek yogurt), protein powder, baking powder, cinnamon, and salt. Blend on high speed until the mixture becomes smooth and creamy, yielding a thick but pourable batter.
  • Gently fold in the mixed berries by hand, ensuring they are evenly distributed throughout the batter.
  • Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or a small pat of butter.
  • Pour approximately 1/4 cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes, or until bubbles form on the surface. Carefully flip the pancakes and cook for an additional 2 minutes until golden brown.
  • Continue cooking the remaining batter, adjusting the heat as needed to prevent burning.
  • Serve the pancakes warm, drizzled with honey or maple syrup if desired, and sprinkle with extra berries.

Notes

Stack the pancakes for an eye-catching display and serve with fresh fruit or yogurt.
Keyword berries, breakfast, healthy, pancakes, protein