Protein pancakes

Protein pancakes

These easy-to-make gluten-free pancakes with cottage cheese will start off your day in the most healthy and delicious way. We love these served with a dollop of Greek yogurt, cinnamon, sugar-free apple sauce, and nuts. Or why not try a savory version with a couple of strips of bacon or sausages on the side?

Protein pancakes

These easy-to-make gluten-free pancakes with cottage cheese will start off your day in the most healthy and delicious way. We love these served with a dollop of Greek yogurt, cinnamon, sugar-free apple sauce, and nuts. Or why not try a savory version with a couple of strips of bacon or sausages on the side?
USMetric
2 servingservings

Ingredients

Pancakes
  • 4 4 large egglarge eggs
  • 8 oz. (1 cup) 230 g (260 ml) cottage cheese
  • ½ tbsp ½ tbsp ground psyllium husk powder
  • 1 pinch 1 pinch salt
  • 2 tbsp 2 tbsp butter, for frying
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Instructions

  1. Add eggs, cottage cheese, psyllium husk, and salt to a medium-sized bowl and whisk until combined. Let the batter sit for a few minutes until it has thickened up a bit.
  2. Heat the butter in a non-stick frying pan over medium-high heat. When the pan is hot, use a 1/4 cup (0.5 dl) measuring cup, or ladle, to pour batter into the frying pan. Fry the pancakes for about 3-4 minutes or until the tops start to set. Flip and fry for another minute or two. The smaller you make them, the easier they will be to flip.

Serving suggestions

These pancakes also make a great cold snack. Wrap up a few and bring them to work.

You could also add a scoop or two of your protein powder of choice to increase the protein percentage even more.

Half a serving is enough if you're making them as a dessert. Serve with whipped cream, berries, and our hazelnut spread.

Storing and reheating

These pancakes taste best when freshly made, but they keep well in the fridge for two to three days. You can also store them in the freezer for up to three months.

To store them stacked on top of each other, it's best to place a piece of parchment paper between each pancake so they don't stick together.

Reheat in the microwave or in the oven at a low temperature.

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💬 Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!
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6 comments

  1. 41 comments removed
  2. Judy
    Where do you find psyllium husk powder
    Reply: #343
  3. Kerry Merritt Team Diet Doctor

    Where do you find psyllium husk powder

    Hi, Judy! Depending on your location, you may be able to find it at a standard grocery store. If not, you can try specialty stores or even order it online!

  4. Cindi Wysocki
    Can I sub chia seeds for the psyllium husk ?
    Reply: #345
  5. Kerry Merritt Team Diet Doctor

    Can I sub chia seeds for the psyllium husk ?

    Hi, Cindi! Ground chia seeds would give a similar result in this recipe, however they might alter the consistency of the pancakes. Check out this article for more info! https://www.dietdoctor.com/low-carb/guides/psyllium-husk

  6. Kelly
    Just a note to anyone who reads this that I've tried making them and they are good! I will say that my first attempt I used a whole tablespoon of psyllium which made the batter extra thick, so be careful of that. I'm going to make them again today but, of course, being more careful with measurements. Anyway, give them a try.
  7. Sandra Dudley
    Would ricotta cheese work as a sub for cottage cheese?
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