Protein Pancakes
Servings Prep Time
1 10
Cook Time
Servings Prep Time
1 10
Cook Time
  1. Combine the protein powder, almond flour, baking soda and salt in a medium bowl. Mix until fully combined.
  2. In a food processor combine the stevia, eggs, cottage cheese and milk. Add the dry ingredients and pulse to combine.
  3. Heat a pancake griddle over medium heat. Grease with the coconut oil, cook the batter by ΒΌ C scoops until bubbles form, then flip and cook the other side until golden.
  4. Serve with olive oil or grass-fed butter. Enjoy!
Recipe Notes

I love these pancakes, I add use peanut butter protein powder for added flavor rather than plain protein powder. Additional alterations that can be made;

Vegan non-dairy options: For Egg Replacement, try using “chia egg” which is made from taking 1 tbsp of chia seeds + 1 tbsp of lukewarm water, mixed and allow to gel.

For cottage cheese: It is very easy to make your own non-dairy cottage cheese using silken tofu & spices blended until everything is smooth. Here is what you will need;

  • 1 300g block soft or silken tofu (about 1 1/3 cups)
  • 1 tablespoon nutritional yeast
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt
  • 1/2 of a 420g block firm tofu (210g or about 1 1/2 cups) crumbled.


Add the soft or silken tofu to a blender along with the nutritional yeast, apple cider vinegar, lemon juice, and salt. Mix until everything is completely smooth, stopping to scrape the sides as needed.

Pour the soft tofu mixture into a medium bowl. Crumble the firm tofu into the silken tofu mixture. Mix to combine.

Nutritional Information (1 serving): (Original Recipe)