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Precision Meals by Precision Fitness Company

Breakfasts

Protein Pancakes

Mini blender pancakes made with oat flour, cottage cheese, and egg whites, finished with vanilla and cinnamon.

A stack of golden mini protein pancakes on a white plate.

Oat flour · Low-fat cottage cheese · Egg whites · Vanilla • Cinnamon

332 calories · 33g protein

Per servingNutrition info & sources

Makes approximately 12 mini pancakes.

Total
15 min

Ingredients

  • 45 g oat flour (1/2 cup)
  • 115 g low-fat cottage cheese (1/2 cup)
  • 120 g egg whites (1/2 cup)
  • 1 g baking powder (1/4 tsp)
  • 5 g vanilla extract (1 tsp)
  • Pinch of salt, optional (about 0.5 g)
  • Cinnamon, optional, 1/2–1 tsp (about 1–2 g)

Instructions

  1. Blend the cottage cheese, egg whites, and vanilla until smooth.
  2. Add the oat flour and baking powder, plus optional salt and cinnamon. Blend or mix just until combined.
  3. Let the batter rest for 5 minutes.
  4. Cook mini pancakes on a lightly greased skillet over medium-low heat, flipping when set and golden.
  5. Drizzle with warm sugar-free syrup before serving.

Coach's note: Whole batch: approximately 332 calories and 33g protein. Each mini pancake: approximately 28 calories and 2.75g protein. Two tablespoons of sugar-free syrup add about 15 calories.

Ingredient swaps

Works just as well with any of these.

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