peanut butter protein pancakes

A healthy and delicious breakfast packed with 46.4g of protein, low in carbohydrates and very flavorful. Inspired by Training4Fitness, adapted in the Power of 5 Test Kitchen. Other alternatives to make your pancakes non-dairy, you can find under my Cooks Notes section…. Enjoy!

Protein Pancakes

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Servings 1


  • 1/2 c protein powder I replace with peanut butter protein powder for added flavor
  • 1/2 c Almond flour
  • 1/2 tsp. sea salt
  • 10 drops stevia (liquid) or half banana (I prefer the banana)
  • 4 lge Eggs see cooks notes below for non egg option
  • 1 c cottage cheese low fat variety or home made dairy free ( see below)
  • 1 tbsp coconut oil


  • Combine the protein powder, almond flour, baking soda and salt in a medium bowl. Mix until fully combined.
  • In a food processor combine the stevia, eggs, cottage cheese and milk. Add the dry ingredients and pulse to combine.
  • Heat a pancake griddle over medium heat. Grease with the coconut oil, cook the batter by ¼ C scoops until bubbles form, then flip and cook the other side until golden.
  • Serve with olive oil or grass-fed butter. Enjoy!


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)
Tried this recipe?Let us know how it was!

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