The Best Protein Pancakes: Ancient Greek & High-Protein Recipes
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Discover the best protein pancake recipes, from Ancient Greek tiganites to high-protein pancakes made with cottage cheese and einkorn flour. Whether you prefer a fluffy protein pancake or a savory, nutrient-rich option, these healthy breakfast ideas will keep you full and energized!
Ingredients
Instructions
In a bowl, mix wheat flour, water, and salt until smooth.
Heat olive oil in a pan over medium heat.
Pour a small ladleful of batter into the pan, spreading it thinly.
Fry until the edges turn golden, then flip to cook the other side.
Remove from the pan and drizzle with honey, sprinkling with sesame seeds.
In a blender, combine cottage cheese, eggs, and vanilla extract. Blend until smooth.
In a mixing bowl, whisk together Einkorn flour and baking powder.
Pour the blended wet ingredients into the dry ingredients and mix until just combined. If the batter is too thick, add a little water (1 tbsp at a time).
Heat a nonstick pan over medium heat. Once hot, add a small amount of avocado oil and wipe away excess.
Use an ice cream scoop or large spoon to drop batter onto the pan. Cook for 2-3 minutes until bubbles form on top, then flip and cook for another 1-2 minutes.
Serve warm with a dollop of Greek yogurt, fresh berries, or a drizzle of agave syrup (lower glycemic than maple syrup).
In a blender, blend cottage cheese and eggs until smooth.
In a bowl, whisk together Einkorn flour and baking powder.
Pour the wet ingredients into the dry ingredients and mix until combined.
Fold in shredded parmesan, crumbled bacon, and chives. If the batter is too thick, add a little water (1 tbsp at a time).
Heat a nonstick pan over medium heat. Add a small amount of avocado oil and wipe away excess.
Scoop batter onto the pan and cook for 2-3 minutes until the edges set, then flip and cook for another 1-2 minutes.
Serve warm with a side of Greek yogurt, avocado, or a poached egg.
In a bowl, mix wheat flour, water, and salt until smooth.
Heat olive oil in a pan over medium heat.
Pour a small ladleful of batter into the pan, spreading it thinly.
Fry until the edges turn golden, then flip to cook the other side.
Remove from the pan and drizzle with honey, sprinkling with sesame seeds.
In a blender, combine cottage cheese, eggs, and vanilla extract. Blend until smooth.
In a mixing bowl, whisk together Einkorn flour and baking powder.
Pour the blended wet ingredients into the dry ingredients and mix until just combined. If the batter is too thick, add a little water (1 tbsp at a time).
Heat a nonstick pan over medium heat. Once hot, add a small amount of avocado oil and wipe away excess.
Use an ice cream scoop or large spoon to drop batter onto the pan. Cook for 2-3 minutes until bubbles form on top, then flip and cook for another 1-2 minutes.
Serve warm with a dollop of Greek yogurt, fresh berries, or a drizzle of agave syrup (lower glycemic than maple syrup).
In a blender, blend cottage cheese and eggs until smooth.
In a bowl, whisk together Einkorn flour and baking powder.
Pour the wet ingredients into the dry ingredients and mix until combined.
Fold in shredded parmesan, crumbled bacon, and chives. If the batter is too thick, add a little water (1 tbsp at a time).
Heat a nonstick pan over medium heat. Add a small amount of avocado oil and wipe away excess.
Scoop batter onto the pan and cook for 2-3 minutes until the edges set, then flip and cook for another 1-2 minutes.
Serve warm with a side of Greek yogurt, avocado, or a poached egg.
