Protein & Fiber Pancake Bakes
Recipe by: Maggie Shaffer, Black Iron Nutrition Coach
Mornings can be hectic, but that doesn’t mean you have to skip out on a nourishing breakfast. These Protein-Packed Higher Fiber Baked Pancakes are perfect for busy days when you need something quick, filling, and delicious. Made with cottage cheese, Greek yogurt, and ground flaxseed, they deliver a solid dose of protein and fiber to keep you fueled. Just bake, slice, and store—then reheat for a no-stress breakfast all week long.
Ingredients:
1 3/4 cups rolled oats
1/2 cup almond flour
2 tbsp ground flaxseed
2 tsp baking powder
1 tsp baking soda
¼ tsp salt
2 tbsp pure maple syrup
1 tsp ground cinnamon (optional)
1 cup low-fat cottage cheese
½ cup low-fat Greek yogurt
½ cup unsweetened almond milk
3 large eggs
1 tsp vanilla extract
2 tbsp melted butter or olive oil
Instructions:
Preheat oven to 425°F. Lightly grease glass containers.
In a blender, add wet ingredients first, then dry ingredients.
Blend for 1–2 minutes until smooth (be careful not to over mix or your pancakes won’t be fluffy!).
Pour into glass containers and bake until golden. 15-20 minutes depending on the oven.
📹 Watch Coach Maggie make it step-by-step
Macros:
28g protein
32g carbohydrates
22g fat
