Perfect Protein Pancakes with Quark & Berries

Fluffy, protein-packed pancakes that feel indulgent but are nutritionally balanced. Perfect for a filling breakfast or post-workout meal. Naturally sweetened with banana and topped with creamy quark and antioxidant-rich berries.

Prep time: 10 minutes

Cook time: 10 minutes

Servings: Makes 2 thick pancakes (around 250-300ml of batter per pancake) → this is VERY filling, share 1 pancake if it’s too heavy or too much for you!

Ingredients

For the Pancakes:

4 eggs

2 ripe bananas

2 scoops protein powder (1 tasteless, 1 vanilla flavored ~60 g total)

100 g cottage cheese

2 tbsp chia seeds

2 tbsp grated coconut (optional)

Pinch of cinnamon (optional)

Pinch of salt

Handful of frozen blueberries

Butter (for cooking)

For Serving (Optional but recommended):

Quark (or high-protein yogurt)

Fresh or frozen berries of choice

Instructions

Prepare the Batter:

In a blender or mixing bowl, combine the eggs, bananas, protein powder, cottage cheese, cinnamon, and salt. Blend until smooth.

Fold in Dry Ingredients:

Gently mix in the chia seeds and grated coconut using a fork to distribute evenly.

Preheat the Pan:

Heat a non-stick pan over medium-high heat. Add some butter to coat the surface.

Cook the Pancakes:

Pour half of the batter into the pan to form the first thick pancake. Scatter some frozen blueberries on top of the uncooked batter. Cover the pan with a lid and cook until the bottom is golden brown and bubbles start to form on top.

Flip Carefully:

Gently flip the pancake and cook the other side for a shorter time until golden and cooked through.

Repeat:

Repeat the process with the remaining batter for the second pancake.

Serve:

Serve hot, topped with quark and fresh or frozen berries.

Chef’s Tips & Variations

Texture Tip: Covering the pan with a lid traps steam and helps cook these thick pancakes evenly without burning.

Extra Toppings: Add nut butter, honey, or a drizzle of sugar-free syrup for additional flavor.

Make it Gluten-Free: This recipe is naturally gluten-free if using gluten-free protein powder.

Batch Prep: Double the recipe and freeze extra pancakes for a quick, protein-rich breakfast during the week.

Nutrient Values (per serving):

Calories: ~400–450 kcal

Protein: ~35–40 g

Total Fat: ~15–18 g

Saturated Fat: ~7–8 g

Total Carbohydrates: ~30–35 g

Dietary Fiber: ~6–8 g
Sugars: ~15–18 g