Healthy Pancakes, Great Breakfast

B & B Protein Pancakes (Venice Nutrition)

Pancakes are great!  Here is a recipe where they are actually good for you too!!!

These pancakes are light, fluffy, and full of unexpected ingredients! Your kids won’t even realize the difference between these protein pancakes and the kind they are used to.

I usually double the batch and make up all the batter and whatever pancakes are left I throw in the freezer for a “go to” breakfast!

Nutritional Information:

  • 4 Servings
  • 2 pancakes (approx 1/4 cup of batter per pancake)
  • Nutrition Per Serving
  • Calories: 154
  • Protein: 15 grams
  • Carbs: 16 grams
  • Fat: 2 grams


  • ¼ cup Plain Fat Free Fage Yogurt (can be found at Whole Foods or any specialty grocery store)
  • ¼ heaping cup of low fat cottage cheese
  • ½ cup (4 oz.) of non fat milk
  • 1 extra large whole egg
  • 3.5 scoops of Protein Powder (Vanilla)
  • ¼ cup Splenda Baking Substitute
  • 1 ½ tsp. vanilla extract
  • 1/8 tsp. cinnamon (optional)
  • ½ cup whole wheat pastry flour (can be found at your local grocer or any specialty grocery store)
  • ¼ cup of instant oats
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • ¼ tsp. salt
  • Pam non-fat cooking spray for skillet/pan
  • Nuts [optional]  (You will want to add a small amount of fat to pancakes, such as a few nuts in batter or on top of cooked pancakes or a small amount of Smart Balance margarine to increase the fat slightly.)
  1. Add Fage Plain Fat Free Yogurt, low fat cottage cheese, non-fat milk, whole egg, Protein Powder, Splenda, vanilla and cinnamon (first 8 ingredients) to a blender and liquefy for approximately 20 seconds until well blended and slightly foamy
  2. In a separate bowl, combine remaining ingredients and mix well
  3. Pour liquid ingredients on top of the dry ingredients in the bowl and lightly fold just until blended (over mixing will cause pancake to be tough and flat)
  4. Heat pan or skillet over medium/low heat and spray with Pam fat free cooking spray
  5. Add ¼ cup batter at a time, allowing pancake to cook for a few minutes before flipping (these pancakes take a while to cook on the first side, allow edges to harden and bubbles to form on surface before flipping)
  6. Allow to cook on other side. Remove from pan.

You can top these pancakes with a Tablespoon or two of “Homemade Berry Syrup”, sugar free syrup, unsweetened applesauce, or even a few strawberries with Splenda. The goal is to avoid adding too much sugar to the recipe.

What’s great about these pancakes:

  • A great balance of protein and carbohydrate.
  • Very little fat.
  • Can be cooked ahead of time and refrigerated (kept in an airtight container or plastic baggie) for up to 4 days. They can be cooked ahead of time and kept frozen until ready to use as well.

Happy Eating

God Bless




Nickole Perry
Hi! I’m Nickole (note the spelling. my mother did that.) I’m a domestically challenged wiper of bottoms and noses! I’m a coffee drinking, bacon eating mama who loves Jesus and has been pregnant or nursing (sometimes both) for the last 9 years!

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