Protein pancakes with Greek yogurt and raspberries

Protein pancakes with Greek yogurt and raspberries

These gluten-free breakfast pancakes are high in protein, thanks to cottage cheese. A dollop of Greek yogurt on top not only ups the protein even more, it adds that irresistible creamy satisfaction. Give the dish a final flourish with fresh raspberries or whichever berries you prefer. What a delicious way to start the day!
June 2 2022 recipe by , photo by , nutritional review by in Recipes, Breakfast

Protein pancakes with Greek yogurt and raspberries

These gluten-free breakfast pancakes are high in protein, thanks to cottage cheese. A dollop of Greek yogurt on top not only ups the protein even more, it adds that irresistible creamy satisfaction. Give the dish a final flourish with fresh raspberries or whichever berries you prefer. What a delicious way to start the day!
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
Topping
  • ½ cup (3 oz.) 120 ml (90 g) Greek yogurt (0% fat)
  • 5 oz. (1¼ cups) 140 g (270 ml) fresh raspberries or frozen raspberries
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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.
  3. Serve with a dollop of Greek yogurt and raspberries or your favorite berries.

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, 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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3 comments

  1. 41 comments removed
  2. 342
    DS
    July 13 2022
    Wow… didn’t expect to like these as much as I do! They have that crispy, cooked-in-butter flavor and texture- so good! I definitely recommend topping with the suggested Greek yogurt and raspberries, as it has a very satisfying creaminess and touch of sweetness. I am going to start making these regularly! Quite delicious! I don’t expect the leftovers to be as good. I would just make them fresh to get that amazing texture hot off the griddle. My kitchen smells great :)
  3. 343
    L. Devine
    December 28 2022
    Can egg whites or other ingredients be substituted for the whole eggs and achieve a similar result? I cannot eat egg yolks.
    Reply: #344
  4. 344
    Reply to comment #343 by L. Devine
    Kerry Merritt Team Diet Doctor
    December 28 2022

    Can egg whites or other ingredients be substituted for the whole eggs and achieve a similar result? I cannot eat egg yolks.

    Yes, using egg whites only should work just fine!

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