Healthy Pancakes that actually taste good

5 from 2 votes

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
5 from 2 votes

Healthy Pancakes that Actually Taste Good

By: Andrew Wilder, adapted from Dani Spies
These deliciously healthy pancakes have so many modifications that can personalize these to be your dream pancakes without the guilty aftertaste!
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 3 servings


  • 1 cup dry/uncooked rolled oats, plain, unsweetened
  • 6 egg whites, about 3/4 cup
  • 1 cup Fage 0% Greek Yogurt
  • ½ teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • 2 teaspoons honey


  • Purée everything in a blender until smooth.
  • Heat a non-stick skillet and add a thin layer of olive oil or grassfed/pastured butter.
  • 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.


Calories: 189kcal, Carbohydrates: 25g, Protein: 16g, Fat: 2g, Cholesterol: 3mg, Sodium: 125mg, Potassium: 289mg, Fiber: 2g, Sugar: 6g, Calcium: 92mg, Iron: 1.2mg
Like this recipe? Rate and comment below!


A photo of Andrew Wilder leaning into the frame and smiling, hovering over mixing bowls in the kitchen.

Welcome to Eating Rules!

Hi! My name is Andrew Wilder, and I think healthy eating doesn’t have to suck. With just three simple eating rules, we'll kickstart your journey into the delicious and vibrant world of unprocessed food.

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October 2, 2012 9:59 am

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!

Ashley Bustamante
September 3, 2012 9:10 am

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.

June 23, 2012 10:17 am

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

February 25, 2012 9:17 am

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!

January 6, 2012 8:08 am

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!!

December 9, 2011 2:59 pm

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.

September 25, 2011 3:08 pm

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!!

July 30, 2011 6:22 am

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.

May 31, 2010 6:19 am

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!