As the old saying goes, breakfast is the most important meal of the day, but there’s a good deal of truth to that.

Plenty of studies have shown that those who skip breakfast are more likely to overindulge throughout the rest of the day, and leaving the house hungry is a good way to make sure that you’ll reach for the quickest (and normally worst) thing available to you.

These protein pancakes are made from porridge oats and egg whites, so they give you plenty of carbs and protein to start your day off right, while the addition of the blueberry syrup gives them a sweet that’s also packed with antioxidants, vitamin c and fibre. The cottage cheese in the recipe is also the secret ingredient that makes this breakfast fluffy and moist, unlike most protein pancakes which have a texture which is vaguely reminiscent of a pair of slippers.

Another bonus is that they’re incredibly simple to make. All you have to do is throw everything in a blender and start cooking your pancakes, which is pretty easy to do even when you’re bleary-eyed in the morning and fumbling around for your first cup of coffee. Equally, make the batter before you go to bed, and you can cut down on prep time in the morning.
This recipe makes about 6-8 medium pancakes, so you can cook the batch up and get a few days’ worth of breakfasts out of it. Here’s what you need:

Ingredients for pancakes

  • 1 cup oats
  • 6 egg whites
  • 1 pack cottage cheese (225g)
  • 1 packet stevia (around 1/2 tsp)
  • 1/4 tsp vanilla extract
  • 1/4tsp baking powder
  • 1/2 tsp cinnamon
  • Coconut oil

Ingredients for topping

  • 1 banana
  • 1 tbsp honey
  • 1/2 tsp cinnamon
  • 1 packet blueberries (250g)
  • 1 tbsp fat-free yogurt


Mix the oats, egg whites, cottage cheese, 1/2 tsp cinnamon, baking powder and stevia in a blender until it turns into a batter. Heat the coconut oil in a non-stick frying pan, and add the batter in dollops, turning the pan gently with your wrist to spread it out and make the pancake your desired size. Don’t forget, they’ll rise a little with the baking powder in them.

When bubbles start to appear and pop on the surface, flip the pancake over to cook the other side until both top and bottom are a beautiful golden brown. Add more coconut oil to the pan as you go if needed to make sure you can turn them easily.

When you’ve finished cooking all the pancakes, cut the banana into quarters and add to the pan, cooking until it browns on both sides. For an extra decadent touch, you can put a little bit of maple syrup or brown sugar on it to help it caramelise, but the natural sugars in the fruit will do that too if you want to avoid adding too many calories.

In a separate pot, add the blueberries, 1/2 tsp of cinnamon 1 tbsp of honey and a splash of water – just enough to cover the bottom of the pot, but not so much that the berries begin to float. You can add more or less water, depending on how thick you want the syrup. Put on a medium heat and mix occasionally until the berries become soft. Using a masher or a fork, mash until the mixture is smooth and turns into a syrup.

Serve the pancakes with a few spoons of the syrup, 1 tbsp of yogurt and the banana, and enjoy!

Macros (for a serving of three pancakes):

  • Calories: 416
  • Fat: 3.8g
  • Carbs: 73g
  • Protein: 28g
Adrian Collins


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