© 2012 Stacey Viera

The VeggieVore’s Protein Pancakes

“Cheese. Cheese. Cheese. Cheese.” is a common refrain heard in this household. Stacey’s toddler loves his cheese. Considering he flat-out refuses to eat beans and meat, cheese is one of his few protein sources. He’s fallen in love with cottage cheese in particular.

And pancakes! How this child loves pancakes! Buttermilk, pumpkin, if it’s a pancake, he’ll eat it.

So when our friend Britt posted a recipe for Weekday Protein Pancakes, we figured it would be worth a try. And, whoooooo boy, this recipe was a hit! We’ve made it many times and the ingredients vary from time to time. The quantities below yield some of our favorite pancakes, but you can easily change the consistency of the batter with more or less cottage cheese. We also tripled the recipe to have plenty of pancakes on hand for those times when the toddler MUSTEATNOW!!! (You mamas know how it is.)

It’s not unusual for toddlers to begin to shun some protein sources, especially meat. The key is to continue offering a variety of foods for exposure and balance, but allow them to choose whether they’ll eat it and how much. Finding alternatives for protein allows for some creativity, like the recipe for these pancakes, that includes protein in a familiar, and more readily accepted form. But don’t stop serving the meat, beans and other protein foods your family enjoys.

The VeggieVore’s Protein Pancakes
Yield about 20 silver-dollar pancakes

1 1/3 cups rolled oats
12 oz. cottage cheese
3 large eggs
1 teaspoon baking powder
2 tablespoons honey (or more, to taste)
1 teaspoon vanilla

Heat nonstick skillet on medium. Put oats in blender and process to a fine powder. Add remaining ingredients and blend until combined. Spray skillet with cooking spray. Drop a dollop (or two, depending on size of your skillet) of batter in the pan. When bubbles begin to appear on the top of the pancake and edges appear cooked, flip pancake and cook on other side. Adjust heat as needed to achieve desired browning (or burning, if that’s your thing.)

Do you have a recipe for pancakes that sends your family over the moon?

Share the joy


  1. Posted August 23, 2012 at 1:57 pm | #

    These are GORGEOUS! Your pancakes turned out so much prettier than mine.:) Perhaps it’s lovely color from the honey?

    I’m so glad that the little man loves them and you’ve gotten the recipe just right for your family. Pancake high-five!

  2. Katherine
    Posted August 24, 2012 at 2:40 am | #

    i love oatmeal pancakes

    1 cup rolled oats (rough chopped in food processor) / one cup buttermilk or kefir / 1 TB sugar or honey / 1/2 tsp baking powder / 1/2 tsp baking soda / 1/4 tsp salt / 1 large egg / 4 TB melted butter or vegetable oil / use coconut oil for cooking for extra deliciousness

One Trackback

  1. By Cake Batter Ricotta Pancakes | The Veggie Vore on September 1, 2012 at 12:24 pm

    […] had pancakes on the brain lately, thanks to this staple recipe and this fabulous adaption from Stacey at Every Food […]

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This entry was written by Stacey Viera, posted on August 23, 2012 at 1:35 pm, filed under Carbohydrates, Fiber, Proteins, Recipes and tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post. Post a comment or leave a trackback: Trackback URL. View EXIF Data