These protein pancakes are super easy to make and keep well overnight, which makes them a great grab and go breakfast for early morning runs. Peaches and honey as toppings add delicious, sweet flavor. However, we added alternate topping ideas at the end of the recipe if peaches aren’t really your thing or if you’d like to mix things up each time you make them. The texture of these pancakes is denser and spongier than traditional pancakes but your kids likely won’t notice the difference when they’re topped with sliced bananas and maple syrup.
The recipe makes about six protein pancakes. This means you can eat a few before a morning run and finish the rest of the stack post-run.
Need more breakfasts to support your busy life as a runner mom? Check out our recipe for baked blueberry oatmeal cups or prepare some overnight steel cut oats. If you haven’t yet, explore the awesome collection of breakfast and brunch recipes in the cookbook Run Fast. Cook Fast. Eat Slow..
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Protein Pancakes with Peaches and Honey
- 2 egg whites
- ¼ cup oat flour
- ½ cup cottage cheese
- ½ tsp vanilla extract
- 1 ripe peach, sliced
- Place the egg whites into a blender. Add the oat flour, cottage cheese and vanilla extract. Blend until smooth, making sure to scrape any unmixed ingredients from the sides of the blender.
- Meanwhile, preheat griddle to 300 degrees and grease with butter.
- Spoon the pancake batter onto the griddle and smooth it into circles. Flip the pancakes when the tops begin to look dry and the bottoms are golden brown.
- Transfer the pancakes to serving plates and top with sliced peaches. Drizzle with honey.