Pancakes with raspberriesBreakfast is one of my favorite meals of the day. Imagine my delight when I found a way to turn this breakfast staple from a giant sugar bomb into something loaded with fiber, protein and even a little calcium.

There is no flour and no added sugar in these babies. Just a lot of protein, some healthy fat and lots of yummy goodness.

Every couple of weeks I make a quadruple batch and freeze most of them so I can pull a couple out whenever I want. Eat them with fresh berries or maybe a poached egg on the side if you need a little extra protein after a tough morning workout.

Makes six 4 – 5” pancakes.


  • 1/2 cup oatmeal (I use Quaker Oats, not instant)
  • 1/2 cup Cottage Cheese (you can substitute Greek yogurt if you don’t like cottage cheese)
  • 1/2 cup egg whites
  • 1/2 large banana
  • 1/4 tsp cinnamon
  • 1/4 tsp vanilla Extract
  • 1 tbsp ground flax seed
  • 1/2 tsp lemon or orange zest (optional, but definitely adds that je ne sais quoi!)
  • A dash of ground nutmeg (optional)


  1. Put all the ingredients in a blender or mini food processor and puree until smooth and creamy. Note: if you make a quadruple batch, you’ll need a full-size food processor.
  2. Heat a grill pan over medium heat and lightly spray it with coconut oil cooking spray.
  3. Pour enough batter into the pan so that it covers most of the pan’s surface.
  4. Turn the pancake once bubbles appear; cook on the other side for about one and a half minutes, or until golden brown.

You can eat them straight from the pan or put them in the refrigerator overnight so that you can heat them up in the microwave for a quick, convenient breakfast the next morning. They can store in the fridge for up to four days.

Nutrition Facts

Each serving (2 pancakes) has about 175 calories, 19.5g carbs, 11g protein, 4g fat.

Give them a try and tell me what you think.

And if you’ve come up with healthier versions of favorite foods, share them here!

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