Blender Protein Pancakes
Blender Protein Pancakes are here—and they might just be your new favourite breakfast. High in protein, easy to make, and endlessly customizable, they’re everything you want in a weekday pancake. Bonus: they’re blender-friendly for quick cleanup.
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Servings: 8 pancakes
Equipment
- blender (or food processor)
- stove
- pans (I love my new Circulon!
Ingredients
- 1 egg
- 1 cup soy milk
- ½ cup cottage cheese I used 2%
- ½ cup tahini*
- 1 tsp vanilla
- 1 cup all purpose flour
- 1 tbsp baking powder
- 1 tbsp cinnamon
- ¼ cup hemp seeds
- ¼ cup Botanica Health Protein Powder
- ¼ tsp salt
- butter for the pan and to top your pancakes
Instructions
- To a blender, add egg, milk, cottage cheese, tahini, and vanilla. Blend for 30 seconds or so.
- Add dry ingredients and blend until just incorporated. Scrape down sides of blender if needed.
- Let the batter rest while you heat your pan.
- Add 1 tsp butter into the hot pan (non-stick spray also works). Let the butter melt before ladling pancake batter into the pan. I fit 3 pancakes in my pan.
- Wait for bubbles to appear, then flip your pancakes and cook until golden brown on both sides.
- Serve your pancakes with your favourite toppings!
Notes
I have used smooth and crunchy peanut butter for this recipe and loved it! Use any nut or seed butter you like!
Nutrition
Calories: 232kcal | Carbohydrates: 19g | Protein: 12g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 23mg | Sodium: 335mg | Potassium: 157mg | Fiber: 2g | Sugar: 1g | Vitamin A: 209IU | Vitamin C: 3mg | Calcium: 192mg | Iron: 3mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.