Protein pancakes without banana

25 min
Protein pancakes without banana

This banana-free pancake recipe is perfect for those who prefer a subtly sweet start to their day. Crafted with almond flour, cottage cheese, and eggs, these pancakes are light, fluffy, and packed with protein. A hint of vanilla and cardamom, combined with the zest of organic lemon, adds a refreshing and aromatic touch. Finished with creamy vanilla skyr, fresh raspberries, and a sprinkle of dark chocolate, each bite delivers a harmonious blend of textures and flavours, making it a luxurious breakfast treat.

Other recipes
Protein bar
1 h
Protein bar
(0)
Protein pancakes
15 min
Protein pancakes
(0)
Almond butter
30 min
Almond butter
(0)
Protein balls
10 min
Protein balls
(1)
See more

Ingredients

Almonds
40 g
Cottage cheese
200 g
Eggs
3
Vanilla
1 tbsp
Cardamom
1 tsp
Salt
½ tsp
Lemon zest
½
All-purpose flour
60 g

Topping

Vanilla skyr
100 g
Fresh raspberries
60 g
Dark chocolate
30 g
Lemon balm

Instructions

  • In a blender or mini chopper, blend the almonds into a fine almond flour.
  • Add the cottage cheese to the blender or mini chopper and blend until smooth and creamy.
  • In a separate bowl, whisk together the eggs, vanilla, cardamom, lemon zest, and salt. Add the flour and mix until fully incorporated.
  • Add the cottage cheese mixture to the bowl and whisk everything together into a smooth, cohesive batter.
  • Heat a non-stick pan over medium heat with a little butter or oil. Drop approximately 50 ml of batter per pancake into the pan. Fry for 2-3 minutes on each side, or until golden brown. If the pancakes are too thick, gently flatten them with a spoon.
  • Stir the skyr and raspberries together to create a creamy topping.
  • Repeat the frying process with the remaining batter.
  • Top the cooked pancakes with the skyr and raspberry mixture, then garnish with fresh blueberries and a sprig of lemon balm.
Recommended information

Serving suggestion

Caffe latte
15 min
Caffe latte
(0)
Enjoy!

Blend all the ingredients for a finer texture

Blending all the ingredients ensures smoother and more cohesive protein pancakes with a finer texture. Start by blending the almonds into a fine flour, then add the cottage cheese and blend until creamy. Separately, blend the remaining ingredients to combine, then add the cottage cheese mixture and blend just until smooth. Avoid over blending to maintain the pancakes’ fluffiness. This method guarantees a light, even texture for perfectly balanced pancakes.

Prevent crumbly pancakes

To avoid crumbly protein pancakes without banana, ensure the batter is well-balanced and properly mixed. Use fresh cottage cheese for its moisture content, which helps bind the batter. Incorporating eggs thoroughly into the mix adds structure and prevents the pancakes from falling apart. Also be sure to measure the almond flour and other dry ingredients accurately, as too much can make the pancakes dry. Additionally, cook them on medium heat to allow them to set properly without overcooking. Following these tips will help you achieve soft, cohesive pancakes that hold together beautifully.

Whisk the skyr for a smoother topping

For a silky, creamy topping, whisk the skyr before serving. This step helps to break down any lumps and incorporates air, creating a lighter, smoother texture. You can whisk by hand or use an electric whisk for an extra fluffy result. Next, carefully fold in the fresh raspberries to keep their shape and add a burst of flavour.

Questions about protein pancakes without banana

Making this recipe is straightforward and easy, especially with our FAQ section below. Here, we answer some of the most common questions you might have about preparing these delicious pancakes. Learn about storage, equipment alternatives, and cooking techniques to achieve perfect results every time.

How do protein pancakes without banana differ from regular pancakes?

Instead of relying on banana for sweetness and binding, our recipe uses cottage cheese, eggs, and almond flour, which provide a rich source of protein. The texture is typically denser yet still fluffy, with a more subtle sweetness. They also have a distinct flavour profile, enhanced by spices like cardamom and vanilla, along with the refreshing zest of lemon. This makes them a tasty alternative to regular pancakes, ideal for those seeking a bit of variation in their breakfast routine. Why not compare them to other protein-packed pancakes and find your favourite? Start with these banana protein pancakes, which combine ripe bananas with cottage cheese for a naturally sweet and creamy texture – perfect for those who love the flavour and moisture of the fruit. Our 3-ingredient protein pancakes are made with just eggs, cottage cheese, and oats, offering a quick and easy option – ideal for minimalists who value simplicity. If you’re in the mood for a heartier breakfast, try these protein oat pancakes. Our recipe uses bananas as a base, paired with chia seeds, cinnamon, and peanut butter, creating a flavourful, satisfying meal with a nutty twist.

Can I make this recipe without a blender?

Yes, you can make this recipe without a blender, but it will require more patience and effort. To create almond flour, use a sharp knife to finely chop the almonds or crush them using a mortar and pestle. For a finer texture, you can also place the almonds in a sealed plastic bag and roll over them with a rolling pin until ground. If using whole almonds, consider toasting them lightly and allowing them to cool before chopping, as this can make them easier to break down. Mash the cottage cheese with a fork or press it through a fine sieve for a smoother consistency. In a large bowl, whisk the eggs, vanilla, cardamom, salt, and lemon zest thoroughly. Gradually mix in the chopped almonds and other dry ingredients, stirring until you achieve a cohesive batter. While making this recipe without a blender is possible, it demands attention to detail and a bit of elbow grease to achieve the desired texture. The effort is worth it for those who prefer a hands-on approach or don’t have a blender available.

Can I store the cooked pancakes in the fridge?

Yes, you can store leftovers in the fridge for up to four days. Allow them to cool to room temperature before placing in an airtight container to maintain freshness. While they are best enjoyed freshly cooked, reheating and topping with the vanilla skyr, fresh raspberries and dark chocolate can restore moisture and enhance their flavour. For longer storage, freezing is an excellent option. Arrange the pancakes in a single layer on a baking sheet and freeze individually. Once frozen, transfer them to a freezer-safe bag or container, where they can be stored for up to a month. To enjoy, reheat directly from frozen, adding a little extra time to ensure they are thoroughly warmed. This way, you can have delicious protein pancakes without banana ready whenever you need them!

Nutritional values

Nutritional value, per

829 Kcal

Fibre 11.9 gram fibers
Protein 52 %
Carbohydrates 71.3 %
Fat 37.1 gram

Other recipes

See more

How do I know the pancakes are ready to be flipped?

Watch the surface and edges carefully. Flip the pancakes when bubbles appear on the surface and the edges start to dry and lift slightly. This shows the underside has cooked enough, making it safe to flip and cook the other side evenly. Also, if the pancakes shift slightly when you gently shake the pan, it's time to turn them over.

Blend the raspberries and skyr for a luxuriously smooth topping

For a luxurious and creamy finish to your protein pancakes without banana, blend the raspberries and skyr until smooth. This method not only improves the texture but also ensures even distribution of the berry flavour, turning your pancakes into a decadently smooth treat. Blending these ingredients combines the tartness of the raspberries with the creamy texture of the skyr, resulting in a topping that is both visually appealing and delicious.

How do I ensure crispy edges?

For perfectly crispy pancakes, use a non-stick or cast-iron pan and preheat it thoroughly before cooking. Add a small amount of butter or oil and let it sizzle before pouring the batter. Cook on medium heat, allowing them to cook undisturbed until bubbles appear, and the edges look set before flipping. Avoid a too high heat to prevent burning and ensure even crispiness. These steps will give you a perfectly golden, crispy-edged breakfast every time.

Can I make the batter ahead of time?

Absolutely, though it’s recommended to use it within 24 hours for the best results. Simply prepare the batter, then refrigerate in an airtight container to keep it fresh. Before cooking, give it a good stir to ensure the ingredients are evenly mixed, as the batter may thicken or separate slightly. If it becomes too thick, add a splash of water to adjust the consistency.

While making it ahead can save time, freshly mixed batter generally yields the fluffiest pancakes.

Adjust the cooking temperature and time

To cook this recipe to perfection, use medium heat to ensure they cook evenly without burning. A too high temperature can cause the outside to brown too quickly, leaving the inside raw, while a too low heat may result in dry, unevenly cooked pancakes. Each pancake typically takes 2-3 minutes per side, but this may vary depending on your stove and pan. Adjust the heat slightly as needed to maintain consistent cooking and achieve a golden, fluffy pancake every time.

https://www.arlafoods.co.uk/recipes/protein-pancakes-without-banana/
Arla Foods UK
Arla Foods Ltd 4 Savannah Way Leeds Valley Park, Leeds, LS10 1AB Company registration number: 02143253
Call us: 0113 382 7000
Write to us
Other Arla sites Arla in other countries
Key information
Follow Us
© Arla Foods amba 2025