Raspberry Oatmeal Protein Pancakes


Could you think of anything better than pancakes to eat on a lazy weekend morning?

Pancakes, to me, are like the ultimate decadent breakfast food. They are a treat that I used to indulge in only on very rare occasions, because, well, let’s face it, pancakes, as we know them, have absolutely nothing healthy about them. They are, for the most part, made of white flour and most people tend to eat them literally drenched in syrup.

I recently discovered this recipe for pancakes that aren’t just “less bad” or “better for you” than the standard version. Those pancakes are actually SUPER HEALTHY! For real! You could have them every single day of the week if you wanted to!

Raspberry Oatmeal Protein Pancakes | by Sonia! The Healthy Foodie

They are made with, believe it or not, nothing but rolled oats, egg whites and low fat cottage cheese! And the best part is, YES, they are incredibly good! Flavorwise as well as texturewise.

But you don’t have to take my word for it, you can try them for yourself. You’ll see, they are absolutely super easy and quick to prepare!

I’m pretty sure this one will become a favorite of yours, as it has for me!

I used raspberry here, but really, you could use whatever fruit you want… blueberries, strawberries, mango, pineapple, kiwi? why not! Let your imagination run wild, go nuts!

Oh, and ps… if you have some of that raspberry sauce leftover, it goes superbly well with the Pumpkin Raspberry Buckwheat Loaves

Raspberry Oatmeal Protein Pancakes

Serves 1 (see note)*

Raspberry Oatmeal Protein Pancakes


    For the pancakes
  • ½ cup Rolled Oats
  • ½ cup 1% Cottage Cheese
  • ½ cup Egg Whites
  • ¼ tsp Baking Powder
  • ¼ tsp Cinnamon
  • ¼ cup frozen (or fresh) raspberries
  • For the Raspberry Sauce
  • ¾ cup frozen (or fresh) raspberries
  • 1 tbsp unpasteurized liquid honey
  • 1 tbsp chia seeds
  • ¼ cup water
  • 1 tsp lemon juice


  1. For the raspberry sauce: In a small saucepan, cook raspberries, water, lemon juice, chia seeds and agave nectar over low heat, stirring occasionally, until raspberries "melt" and sauce thickens, about 5 minutes. When sauce is ready, set aside to cool for about 5 minutes and puree in a food processor*.
  2. For the pancakes: Simply mix all the ingredients, except raspberries, in a food processor* and blend until nice and smooth. Remove the blades and delicately fold in the raspberries.
  3. Coat a non-stick pan with cooking spray and heat it over medium heat. When the pan is hot enough, cook your pancakes one at a time until set and golden, about 1-2 minutes per side. I like to divide my batter into 3 small pancakes, but you may choose to make one large, 2 medium or 3 small pancakes, whatever works for you.
  4. Transfer pancakes to serving plate and garnish with a dollop of plain yogurt and fresh raspberries if desired.
  5. Serve with raspberry sauce.


*Nutritional information includes full pancake recipe and half the raspberry sauce


* A Magic Bullet works wonders for this recipe

Raspberry Oatmeal Protein Pancakes | by Sonia! The Healthy Foodie

Raspberry Oatmeal Protein Pancakes | by Sonia! The Healthy Foodie


  1. says

    Can I use regular instant oatmeal for the recipe? That is all I have at home and I want to make these tomorrow morning they look so delicious!

    • says

      I wouldn’t see why not… Instant oatmeal is just not quite as nutritious as the old fashioned rolled oats, but it should be alright… as long as it’s not the individually wrapped flavored stuff that you just add boiling water to!

  2. says

    Dude, there is nothing like pancakes! I usually make them with coconut flour and dutch cocoa and I bet they would go wonderfully with that raspberry sauce. And I love my magic bullet for pancake batter blending! Thats all I really use it for.

    • says

      Ooooh, that sounds delicious! Chocolate, coconut and raspberry… *drools* Do you have a recipe available somewhere? Or shall I just improvise one? 😉

      Isn’t magic bullet the best? I use it ALL THE TIME! The worst part is it’s not even mine, it belongs to my daughter, and when she initially brought it home, I told her that it was nothing but a useless gadget and a waste of valuable space. Boy am I eating those words now! (literally!)

      Thanks for dropping by! It’s always appreciated! :)

  3. says

    These look delish! And the recipe is so nice because it’s made with ingredients that everyone probably has on hand all the time – at least I do ;0) . It would be a great place to add some ground flax too.
    Gorgeous pics, and I’ll be trying this soon – thanks for sharing.

    • says

      You got that one right Kelly! Flax would be good, but don’t forget you already have the chia seeds in the raspberry sauce… but if I was to leave the sauce out, then I guess I would definitely consider putting flax meal in the pancakes themselves. I’ll keep that in mind for the banana carob version that I’m planning on trying soon…

      Thanks for dropping by and for your great feedback! 😀

  4. says

    I love that these pancakes are packed with foods that are naturally filled with protein, rather than with protein powder. I just made pancakes with peanut flour, which were delicious – I have to make these raspberry oatmeal pancakes! The raspberry sauce looks great, as well.

    • says

      Lauren, although I am a big fan of whey protein powder (I put that beeep on everything…), I too appreciate that this pancakes recipe is loaded with protein from natural sources.

      I’ve never heard of peanut flour before… Must be pretty high in fat, no? I’ll have to check that out! Sounds too yummy not to! 😉

  5. says

    Your pictures look great, especially the close-up of the syrup running down the side of the cakes. That is my kind of drenching. Forget the maple syrup.

    • says

      But maple syrup is so gooooood! However, I like to eat it by the spoonful. Any other way is just a waste, if you ask me. Over pancakes? I’ll choose that raspberry sauce over any other topping anytime! 😉
      Thanks for dropping by again, I always appreciate your visits! 😀

  6. says

    Hey Sonia!

    My name is Cheila and I started my own “food obsessed” blog recently :)

    I found your blog on Tastespotting and I absolutely ADORE it!!!!! The way you cook, your passion for food and your pictures are just great. I just love the way you make healthy food look so great.

    I am a bit obsessed with calories and I find myself not eating a lot of things because I’m afraid of carbs mostly…and I look at your meals and the way you stand in your life and I see that you can eat well, healthy and tasty and still be happy and beautiful.

    I look forward to see your blog everyday and I hope someday I can eat the way you eat, no blames.

    • says

      Wow, thank you so much Sheila. How very nice of you to say!

      You see, I too, used to be absolutely obsessed with calories, especially when I was trying to get my weight to come down. To this day, I still like to keep track of the calories I consume, but I don’t totally freak out over that (although my daughter would probably tell you otherwise…)

      I think the key is to eat food that is good for you and to make sure that at least 80% of what goes into your body is actually beneficial to it. Even carbs aren’t your enemy, you know. Just stick to the good carbs, such as whole grains, fruits and vegetables. Eat food that is the least processed possible. Choose whole wheat over white flour, brown rice over white… and if you can, work it out! Exercise is also super important! (plus, it allows you to eat more!!!! BONUS! :D)

      Again, thank you so much for your beautiful comment, you truly made my day. You are one awesome human being!

      • says

        Now I think you made my day :) Thank you!

        More and more I’m starting to think that I need to change my food philosophy and fast! I want to eat that way too and feel happy!

        Only once a week I eat like a crazy woman and then spend the whole week losing the weight I gained during that day…it’s sad!

        I’ll be watching your great recipes!!Thank you so much again :)

  7. Michael-Ann says

    I’m enjoying your raspberry oatmeal protein pancakes right now with a steaming cup of coffee, some sunshine and a watchful cat who is convinced he’s going to love them as well! Thanx so much for the great recipe Sonia! I’ve been moving towards clean eating and I’m enjoying hunting down new recipes and ideas for meals. I’ll be a regular on your site for sure!

    • says

      That’s just great! So glad you liked them! 😀 The cat must’ve known about the protein contents and he wanted some of that too!

      Thank you for visiting and for the great feedback. There will be plenty more recipes coming, I really hope some of them will inspire you!

  8. Bianca says

    Hi Sonia!

    I have insulin resistance so these pancakes are just up my alley! High protein and low GI. I was just wondering however, concerning the egg whites. By half a cup, do you mean half a cup of wet, raw egg whites or half a cup of fluffy stiff whites?

    Thanks so much again =)

    • says

      Hi Bianca,
      Since I use a lot of egg whites, I tend to buy mine in a carton. That also makes it a lot easier to measure, and does’t waste all those yolks! So buy half a cup, I mean half a cup of liquid, unbeaten egg whites. That’s equivalent to about 4 egg whites.
      Hope this helps! 😉

  9. Andrea says

    Just made these pancakes & the sauce for breakfast this morning but used blueberries instead of raspberries! What a simple & healthy recipe, thank you!! :)

  10. Bonnie says

    I’ve never heard of chia seeds. What are these for and do you find them at regular grocery stores? Thanks! Excited to try them. :)

    • says

      There is tons of information about chia seeds on the Internet, they are a superfood and pretty widely available nowadays. I am pretty sure that you would have no trouble finding them in the “healthy” or “organic” section of your grocery store. You really ought to give them a try. I thought they were a tad expensive at first, but since you don’t eat much, about a tbsp a day, a bag will last you a long time… They are a great addition to your diet. I do hope you give them a go! 😀

  11. Caroline says

    I made these pancakes for breakfast today and they were absolutely delicious! I added some vanilla flavoring to the batter it ended up tasting like cheesecake! These pancakes kept me full for a very long time, and I will definitely be making them again. Thanks for the fantastic recipe!

  12. colette says

    Hi just wanted to say these pancakes were so YUM! Finished an early morning workout and I wanted something with lots of protein but also healthy carbs. So glad I tried out this recipe a definite keeper in my new to clean way of eating life!

    Now I’m going to have to go through the rest of your site! 😀

    • says

      Glad you liked ’em Colette, and congrats to you for embracing the healthy lifestyle! You’ll see that it can be quite exciting AND rewarding, and by no means have to be boring! :) Hope you find more recipes that you like on my site, and thanks a bunch for leaving such great feedback. This is always greatly appreciated and gives keeping this place going its entire meaning! :)

  13. Heather says

    Of course, I’m out of cottage cheese (grrr). Do you think that I can substitute vanilla Greek yogurt for the CC? I REALLY want pancakes in the morning! =) Thanks

    • says

      I can’t say that it would work for sure, but it if were me, I would definitely give it a try. Maybe strain it overnight, to make it a tad on the firmer side?

      Hope it works, fingers crossed for you! 😉

  14. Jennifer says

    I made these on a lovely Sunday morning! They didn’t have much flavor to them at all (I didn’t make the sauce because I didn’t have the ingredients for it), so maybe if I make them again, I would add a pinch of salt and some more vanilla extract to them. Otherwise, they were pretty good with some honey drizzled over them!

  15. Fran says

    Just stumbled across this through your oatmeal with egg white recipe. The pancakes look awesome. Do you think one could make them in advance the night before, either the batter or the whole pancake?


  1. […] This recipe was taken from The Healthy Foodie and is such a great, nutritious breakfast idea which fills you up for hours because it’s full of protein! I couldn’t resist making this because I have been wanting to use up the bag of raspberries in my freezer and didn’t want to make a dessert out of them (even though this breakfast kind of tastes like it could be dessert!). I really like this take on pancakes as it’s full of natural protein rather than the store-bought stuff which I think ruins the flavour of anything it’s added to. The raspberry sauce is so good! If you let it get really thick, you could spread it on anything, just like jam but without all the preservatives. Thumbs up from me! Recipe below adapted from the original […]

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