Awesome Raspberry Protein Pancakes
Lots of my clients have asked me for a protein pancake recipe. There are tons on the internet, mostly using protein powder. Even though protein powder has its place, I would much rather people eat real food before they use it.
When my neighbor asked me to create a protein pancake recipe for her, I figured it was time, since I’ve been directing clients to other peoples’ websites to get one and why should I do that when I can develop my own?
I honestly had no idea what I was doing here, and it was actually really late in the evening when I did these. For those two reasons, I figured that the first try wouldn’t work and I would end up having to tweak the recipe the next morning. I couldn’t have been more wrong, yay! The pancakes were scrumptious!! My 5 year old daughter, my husband The Critic, and my mother crushed the entire stack of pancakes that you see in the photo. Done. All done. All that remained were a few scraps.
I started with a mix of cornmeal and all purpose flour. Cornmeal has a rough texture and a fantastic flavor and heft that I think elevates these to a level above just plain pancakes.
I added cottage cheese for protein, plus some milk.
I used frozen raspberries, because I wanted the pancakes to taste like something fruity, and I swore I wasn’t going to use banana because so many other protein pancake recipes use it and I think it overpowers all the other flavours. Everyone in my house loves raspberries and we always have them in the freezer, so I used those. You can however use pretty much any fresh or frozen fruit in these. Blueberries would be amazing, and that reminds me: as you can see from the photos, the berries turned the pancakes blue.
I used the Vitamix to blend the wet ingredients and destroy the cottage cheese chunks in the batter. If you don’t have a high speed blender, you can either use a hand blender or just mix everything by hand and ignore the cottage cheese chunks which won’t be that big of a deal anyhow.
The recipe makes around 14-15 4” pancakes. Eat what you want and freeze or refrigerate the rest for breakfasts throughout the week.
Calories per 4” pancake: 122 (not counting the butter for frying)
Protein per 4” pancake: 5g
1 cup all purpose flour
1 cup cornmeal
1 cup milk
1 cup cottage cheese (I used 2%)
1 cup frozen raspberries, thawed
1T melted butter
2t baking powder
2t vanilla extract
Butter for frying
In a large bowl, blend the flours, sugar, and baking powder together.
In a high speed blender or with a hand mixer (or in a large bowl), mix the milk, cottage cheese, raspberries, eggs, butter, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients, stirring to incorporate well.
Cook pancakes in a greased pan.