peanut butter protein pancakes

August Week 4 Breakfast Bests…

We love healthy pancakes! I have flipped a few in my day!

Adding other ingredients to increase the protein content, fiber and nutrition (and have them taste good) has been my goal.

My most recent favorite addition is using a plant-based protein powder, Orgain Organic Peanut Butter Protein.

If you have a peanut allergy, there are other protein powders such as Vanilla, Chocolate or Berry that are just as good.

Protein powder added to pancakes are packed with 46.4g of Protein, low in carbohydrates and very flavorful.

Other modifications to make your pancakes non-dairy, you can find under Melissa’s Modifications in the Notes section below…. Enjoy!

To Healthy Eating,


Peanut Butter Protein Pancakes

Pancakes are easy to make and can have added ingredients to build protein, fiber and reduce calories!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine All American
Servings 4 people


  • 1/2 cups Peanut butter protein Vanilla, Chocolate or Strawberry Protein Power can be an option.
  • 1/2 cup All purpose flour Almond flour or Bisquick**
  • 1/2 Tsp sea salt
  • 10 drops Stevia or 1/2 banana
  • 4 lge Eggs or Just Eggs replacement
  • 1 cups cottage cheese Low Fat or non-dairy Cottage cheese
  • 1 tbsp coconut oil Olive oil can used as well
  • 1/2 cups Milk Low Fat; or Almond/Cashew Milk


  • Combine the protein powder, 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 vegan butter. Enjoy!


Melissa's Modifications:
I love these pancakes, the  peanut butter protein powder adds flavor rather than plain protein powder. Additional alterations that can be made include adding Blueberries, bananas and/or Strawberries.
** If you use Bisquick, replace the flour increase ingredient amt to 2 cups - omit Cottage Cheese, reduce eggs by 2, add protein powder, and other fruit of choice adding 1/2 in batter and 1/2 on top.
Vegan non-dairy options: For Egg Replacement, There are several options: using "chia egg" which is made from taking 1 tbsp of chia seeds + 1 tbsp of lukewarm water, mixed and allow to gel. Just Eggs is my favorite go to egg replacements.
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 Values:(1 serving): (Original Recipe) - 488 Calories; 24g Fat; 18 Carbs; 2 Fibers;46.4g Protein
Tried this recipe?Let us know how it was!

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