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
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
Nutrition Facts
Blender Protein Pancakes
Amount per Serving
Calories
232
% Daily Value*
Fat
13
g
20
%
Saturated Fat
2
g
13
%
Trans Fat
0.003
g
Polyunsaturated Fat
6
g
Monounsaturated Fat
4
g
Cholesterol
23
mg
8
%
Sodium
335
mg
15
%
Potassium
157
mg
4
%
Carbohydrates
19
g
6
%
Fiber
2
g
8
%
Sugar
1
g
1
%
Protein
12
g
24
%
Vitamin A
209
IU
4
%
Vitamin C
3
mg
4
%
Calcium
192
mg
19
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.