High Protein Whole Wheat Pancakes


High Protein Pancakes - whole wheat

I didn’t want this January to fall into another month of New Years resolutions that don’t come to fruition.   I decided I wanted to set small, attainable goals that I could have tangible results that would lead to long term change. Rather than just saying “I want to eat healthier”,  I decided make a more measurable goal by saying,  “I will only choose high protein whole grain foods for breakfast”.  I made up my mind, and got on the search for some new recipes. I came across protein shakes, whole wheat pancake recipes, egg white omelets and toast.  I started experimenting with all of  these recipes. I must say, making these small changes in my diet has been a good transition from the sugar rush of the holidays. Slow changes have made me feel better, but at the same time have not completely rocked my world.

Most of the recipes I’ve tried are pretty good, but I knew that if I was really going to resolve to eat this way, that I needed to tweak some of the recipes to fit my needs and taste. I’m not much of a pancake eater in the morning because I never felt like they filled me up.  I wonder why 🙂 Regular old buttermilk pancakes are packed with refined sugar, enriched flour and have very little protein.  Your body not only burns through it quickly, it stores all that sugar.  One of the recipes I tried was the no flour, Biggest Loser pancakes made with egg whites and oats, and cottage cheese.  I was excited about the idea, but found them a little dense and lackluster.  I decided to take the idea and add some Greek yogurt, whole wheat flour and cinnamon. I created my own recipe for these amazing High Protein Whole Wheat Pancakes and wanted to share them with you.


High Protein Whole Wheat Pancakes

1 c. cottage cheese

1 c. rolled oats

6 egg whites

1/2 c. whole wheat flour

1/4 c. Chobani Greek Vanilla Yogurt

1 tsp. vanilla

2 Tbs. honey

1/4 tsp. cinnamon


Combine all ingredients in a blender.  Heat large skillet or large frying pan to medium heat (somewhere between 325 – 350).


Pour all batter onto greased skilled.  Cook until small bubbles start to appear and edges start to look dry.


Flip and continue to cook another 1-2 min.


Top with fresh berries and syrup.

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2 thoughts on “High Protein Whole Wheat Pancakes”

    1. I suppose you could as far as moisture is concerned. You would essentially just be replacing some of the lean protein with a fat. I think they would turn out just fine. Please let me know if you try it and how it turns out. Thanks for stopping by!

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