Peanut Butter Protein Pancakes

by pblovers

These fluffy peanut butter pancakes are protein packed with cottage cheese & peanut powder & made straight in the blender for easy mixing. Meal prep pancakes to freeze & reheat for a quick pre or post workout fuel.

Recipe courtesy of Kristina LaRue, RD, CSSD at

Peanut Butter Protein Pancakes

Print Recipe
Yields: 8 pancakes
Nutrition facts: 200 calories 20 grams fat
Rating: 3.3/5
( 3 voted )


1/2 cup 4% fat cottage cheese

1/4 cup unsweetened vanilla almond milk

2 large eggs

1 teaspoon pure vanilla extract

1 teaspoon pure maple syrup

1 teaspoon baking powder

1/4 cup peanut powder

1/2 cup white whole wheat flour


  1. In a blender, add cottage cheese & almond milk & blend until smooth.
  2. Add eggs, vanilla, maple syrup & baking powder to blender & pulse just until mixed.
  3. Add peanut powder & flour to blender & blend until fully incorporated, taking care not to overmix batter.
  4. Heat non stick pan over medium-low heat; coat with butter or coconut oil.
  5. When butter starts to bubble, pour batter into pan. Flip when surface of pancake starts to form bubbles; cook until both sides are golden; remove from heat.
  6. To freeze pancakes, stack pancakes with wax paper in between layers & place in freezer safe bag.


Nutrition [per pancake]: 76 calories, 3 grams fat, 1 gram saturated fat, 49 milligrams cholesterol, 74 milligrams sodium, 7 grams carbohydrate, 1 gram fiber, 1 gram sugar, 5 grams protein, 2% vitamin A, 4% calcium, 3% iron.

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