Healthy Pancakes that actually taste good

Healthy Pancakes

I love pancakes, but I usually avoid them because they’re a total carb overload, leaving me feeling bloated and lethargic for the next several hours (I know I’m not alone in this, thankyouverymuch).  However, I recently came across a terrific recipe for “protein pancakes,” by way of a friend’s girlfriend’s friend’s blog.

Dani Spies is a culinary nutritionist who offers up tons of wonderful recipes on her site.  She’s posted two of her own versions, a blueberry protein pancake and an original.  Her pancake recipes, in turn, are based on Bill Phillips’ Golden Pancakes.

Phillips uses artificial sweetener in the pancakes (but recommends maple syrup on top, oddly).  I prefer to use honey — the small amount of sugar is okay in my book, since it’s less than a teaspoon (3 grams) of added sugar per serving.

I’ve also put my own spin on them, swapping Greek yogurt for the original cottage cheese, since, as you know, I’m a fan.

Healthy Pancakes that Actually Taste Good
Recipe Type: Breakfast
Prep Time: 
Cook Time: 
Total Time: 
Serves/Yield: 3
  • 1 cup of dry/uncooked rolled oats (plain, unsweetened)
  • 6 egg whites (about ¾ cup)
  • 1 cup of Fage 0% Greek Yogurt
  • ½ teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • 2 teaspoons honey
  1. Purée everything in a blender until smooth.
  2. Heat a non-stick skillet and add a thin layer of olive oil or grassfed/pastured butter.
  3. Pour batter into the pan and cook on medium heat, turning once -- just like regular pancakes.
I topped mine with strawberries and almond butter, though these pancakes are pretty dense to begin with, so you may want to trade the almond butter in for some low-sugar preserves or -- what the heck -- even a drizzle of maple syrup.


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17 Comments on "Healthy Pancakes that actually taste good"

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I’ve been making these for a long time but with cottage cheese. I’ll try the greek yogurt option. Also, I’ve never included a sweetener in the recipe. I also make them in a waffle iron. I agree…regular pancakes are terrible – like eating cooked paste!


I love the healthy breakfast flowchart. I’m a type 1 diabetic and have really been struggling with what to eat for breakfast and now these protein pancakes too! Thank you so much. Off to buy the ingredients and get some other goodies at the farmer’s market.

See my blog which has mostly been restaurant reviews but for the month of August I’m going to do a day by day photo capture of the food I eat living with diabetes in hopes of getting my blood sugars on track and inspiring others to do the same. Thoughts?

My twitter is eatwritelive.


What a unique concept–to me. Never would have thought of pureeing the oats. This is opening up a whole new train of thought for me. thanks!!


I have been making these all the time for a quick and easy lunch or dinner for the kids. They are delicious! Cottage cheese works well in place of greek yogurt; once you puree it, it’s nice and smooth.

Kalina C.

I just made these pancakes this morning, they are delicious!! I used a honey greek yogurt and the sweetness was perfect without adding the extra honey. Thanks for sharing the recipe!!


I’ve made these twice now. Today I substituted 1/2 a banana for the honey. Delicious, plenty sweet, and a few added nutrients! I eat them with peanut butter. Yummy!


congratulations…this recipe is great..perfect!!!

Ashley Bustamante

I made these this morning and the batter was really thin… I think the blender beat it up wayyyyy tooo fast. 🙁 Oh well, maybe I will add more rolled oats next time.


I just made these pancakes for breakfast and we loved them!!! I usually drench pancakes in syrup because they are so dry. These are moist and wonderful. A small drizzle of syrup was all I needed. Thanks for the great recipe!


My partner can’t have dairy. Can I use soy milk? If so, how much approximately?


These are amazing! Thank you.


Healthy pancakes that are actually good! Yes, they are dense. Normal pancakes I usually eat 3 but with these I ate 5. They don’t give you that bloated, full feeling. I used 3 whole eggs instead and added strawberries and mini chocolate chips (dairy free brand). They tasted delicious! I’m so glad I found this website. Thank you!


I’m experienced at making pancakes and working with grains. I’m pretty fearless about changing recipes. I do often lack common sense. Generally my experiments turn out well, but sometimes ….

I decided to cut the recipe by 2/3. No big deal. I decided to substitute my breakfast grains mix for the oatmeal. The mix does have oats in it. Plus NF died milk, chia seeds, nutritional yeast, hemp hearts, plus about eight other ingredients. Berries even blending with the yogurt, I decided it needed a good splash of milk.

The mixture was liquid, very liquid. I didn’t want to add more oats. So, I added baby carrots, also chopped in the blender. I also added some salt and spices.

Next time? I think I’ll make it about the same, but more spicy. Maybe some Sriracha