5-Ingredient Protein Pancakes

These protein pancakes use cottage cheese and oats as their base instead of traditional flour, which gives them a higher protein content and a slightly denser, more satisfying texture. Everything goes into a blender, so there is no mixing bowls or sifting involved. The batter comes together in under a minute.

Built for Runners Who Need Protein at Breakfast

Each serving delivers 17g of protein and 20g of carbohydrates, which makes these pancakes a solid pre-run or post-run breakfast option. The oats provide slow-releasing carbohydrates for sustained energy, while the cottage cheese and eggs supply the protein your muscles need after training. Cinnamon adds natural sweetness and has been shown to help regulate blood sugar, which can reduce energy spikes and crashes throughout the morning.

Meal Prep and Freezer Friendly

These pancakes freeze beautifully. Make a double batch on the weekend, layer them between sheets of parchment paper, and store them in a freezer bag. On busy weekday mornings, pull a few out and reheat them in a toaster or microwave. They hold up well and taste nearly as good as fresh.

For toppings, fresh fruit like banana slices, strawberries, or raspberries work well. A drizzle of maple syrup or a handful of walnuts adds extra flavor without overcomplicating things. If you are eating these before a long run, keep the toppings simple and carb-focused. After a run, add some nut butter for additional protein and healthy fats.