Name: Chocolate Chip Protein Pancakes
Prep time: 5 min
Cook time: 6 min
Total time: 11 min
Cuisine: American
Ingredients: 2 cups cottage cheese; 2½ cups rolled oats; 2 cups egg whites; 1 teaspoon vanilla extract; 1 teaspoon cinnamon; ½ cup chocolate chips

Jump to Recipe·Leave a Review

Chocolate Chip Protein Pancakes are light, fluffy, and naturally packed with protein—without using any protein powder. Made with cottage cheese, oats, egg whites, and just the right touch of chocolate chips, these wholesome pancakes make a deliciously energizing breakfast or post-workout meal.

Why You’ll Love This Recipe

These pancakes are a game-changer for anyone looking for a high-protein breakfast that feels like a treat. With no refined flour or added sugar, they’re clean and nutritious, yet taste indulgent thanks to the chocolate chips. They’re also quick to make, freezer-friendly, and perfect for meal prep. Whether you’re fueling up for the day or recovering after a workout, this recipe has you covered. Chocolate Chip Protein Pancakes

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups cottage cheese
2½ cups rolled oats
2 cups egg whites
1 teaspoon vanilla extract
1 teaspoon cinnamon
½ cup chocolate chips

Directions

Add cottage cheese, rolled oats, egg whites, vanilla extract, and cinnamon to a blender. Blend until smooth and creamy.
Use a spatula to gently fold in the chocolate chips without overmixing.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease with cooking spray or a small amount of oil.
Pour the batter onto the skillet to form pancakes of your desired size.
Cook each pancake for 2–3 minutes on one side, until bubbles form and the edges begin to set. Flip and cook another 2–3 minutes, or until golden brown and fully cooked through.
Serve warm with toppings of your choice, such as fresh fruit, yogurt, or a drizzle of honey or maple syrup.

Servings and timing

Servings: 6 servings
Prep Time: 5 minutes
Cooking Time: 6 minutes
Total Time: 11 minutes
Calories per serving: 285 kcal

Variations

Berry boost: Add fresh or frozen blueberries or raspberries in place of, or alongside, the chocolate chips.
Nutty crunch: Stir in chopped walnuts, pecans, or almonds for texture and extra protein.
Vegan option: Use a plant-based cottage cheese and egg white substitute (like aquafaba or flax eggs), though texture may vary.
Savory version: Omit the chocolate chips and cinnamon, then add herbs and a pinch of salt for a savory protein pancake.
Banana flavor: Blend in half a banana for added natural sweetness and flavor.

Storage/Reheating

To store, let the pancakes cool completely and place them in an airtight container in the refrigerator for up to 4 days.

To reheat, warm them in a skillet over medium heat for 1–2 minutes per side or microwave them for 20–30 seconds until heated through.

To freeze, stack the pancakes with parchment paper between each and store in a freezer-safe bag for up to 2 months. Reheat directly from frozen in the toaster or microwave.

FAQs

Can I use egg yolks instead of just egg whites?

Yes, you can use whole eggs. Two cups of egg whites equal about 8 egg whites or 4 whole eggs, but using yolks will change the nutritional profile and texture slightly.

Do I have to use cottage cheese?

Cottage cheese adds creaminess and protein, but you can substitute with Greek yogurt if preferred.

Can I make the batter ahead of time?

Yes, the batter can be stored in the fridge for up to 24 hours. Stir gently before using as it may thicken slightly.

Are these pancakes gluten-free?

Yes, if you use certified gluten-free oats, this recipe is entirely gluten-free.

Can I make these without a blender?

You can mix the ingredients by hand, but the texture will be chunkier. A blender creates a smoother, fluffier batter.

How do I know when to flip the pancakes?

Look for bubbles forming on the surface and the edges appearing set—then it’s time to flip.

What toppings go well with these pancakes?

Fresh berries, banana slices, nut butter, yogurt, or a drizzle of honey or maple syrup are all great options.

Can I reduce the number of oats?

You can slightly reduce the oats, but the pancakes may be thinner and less structured.

Are these good for meal prep?

Yes, these pancakes store and reheat well, making them ideal for breakfast meal prep.

Will kids like these pancakes?

Yes, the mild flavor and chocolate chips make them a kid-friendly, high-protein breakfast option.

Conclusion

Chocolate Chip Protein Pancakes are a delicious way to power up your morning with clean ingredients and a boost of natural protein. Quick to make, satisfying, and perfectly sweetened with chocolate chips, these pancakes prove that healthy eating can also be indulgent. Whether you’re feeding your family or fueling your fitness goals, this recipe fits the bill every time.