RecipeBlender Strawberry Protein Pancakes

Nutrition Facts
Amount per Serving
  • Calories: 220
  • Protein: 16 g
  • Total Fat: 5 g
    • Unsaturated Fat: 2.5 g
    • Saturated Fat: 2.5 g
  • Cholesterol: 130 mg
  • Total Carbohydrate: 30 g
  • Dietary Fiber: 4 g
  • Total Sugar: 10 g
    • Natural Sugar: 10 g
    • Added Sugar: 0 g
  • Sodium: 350 mg

These sweet and yummy protein pancakes are a cinch to whip up (and then clean up); all you need is a blender and a skillet. Thanks to a few sneaky ingredients, each one provides protein, fiber, bone-strengthening calcium, and immune-boosting vitamin C. Kids of all ages (1 to 100!) will flip for these flapjacks…and that’s a pinky promise.

  • Prep time
  • Total Time
This recipe makes about 12 pancakes

• ⅓ to ½ cup whole grain pancake/waffle mix*
• 1 cup low-fat cottage cheese
• 2 eggs, lightly beaten
• 1 ripe large banana
• 1 tablespoon butter
• 1 cup thinly sliced fresh strawberries
• 2 to 3 teaspoons maple syrup (optional)

*Depending on the brand you use, you may need to add more mix if the batter seems too thin.


In a blender, combine cottage cheese, eggs, banana, pancake mix, and butter until everything is well combined and smooth.

Liberally coat a skillet with nonstick oil spray and warm over medium heat. Ladle about ¼ cup batter per pancake and top each pancake with 3-4 thinly sliced strawberries. Cook on each side for 1 to 2 minutes or until lightly golden brown, and the centers are cooked through. Serve with an optional dollop of vanilla yogurt or a drizzle of real maple syrup on top.

Makes about 12 medium pancakes. Nutrition provided for 4 pancakes.

*If adding 2 teaspoons of maple syrup, add an extra 20 calories and 3 grams added sugar per serving.

Try my Apple Protein Pancakes and Silver Dollar Pancakes!