Make Ahead High Protein Pancakes



By Amanda Li, RD 

These pancakes can be made in large batches and are freezer friendly! Perfect for those busy weekday mornings.

Makes 60-2inch diameter pancakes

Per serving (6-2inch diameter pancakes provides: 210 calories, 11g fat, 21g carbs, 13g protein )


1 cup cottage cheese

1 cup oats (rolled or instant steel cut)

4 large eggs

1 tbsp coconut oil or ghee

1 tsp vanilla extract

1 tsp baking soda

1 tsp baking powder

optional ground cinnamon


Step 1

In a blender, combine all ingredients together and puree until smooth.

Step 2

Heat a griddle or frying pan over medium heat. Grease with coconut oil and pour about 1 1/2 tbsp dollops of batter onto the griddle. Cook for 1 minute then, delicately flip the pancake over and continue cooking for another minute.


Recipe can be doubled or tripled, and any leftovers can be stored in the fridge, and reheated the next morning.

Amanda Li is a Toronto-based Registered Dietitian, owner of Wellness Simplified, Professor at George Brown College and a foodie at heart. Upon completing a culinary arts diploma she knew she wanted to bring together her dietetic experience to create a nutrition coaching philosophy that is foodcentric and grounded in teaching individuals a basic life skill – nourishing their body, mind and soul. Her aim is to encourage, educate, and equip individuals with the hands-on food skills to make healthy eating the easier choice!