In a blender, combine eggs, cottage cheese, milk, oil, maple syrup, and vanilla. Blend until smooth.
On the top of the wet ingredients pile the flour, protein powder, cocoa powder, baking powder, and salt. Mix together gently to combine without mixing into wet ingredients. Blend briefly until just combined, scraping down sides as needed. If it’s too thick, you can switch to a spoon for stirring.
Heat a large skillet over medium heat – grease or spray if needed. Drop batter by about 1/4 cup amounts onto the preheated skillet. Cook for about 1-2 minutes on each side (will depend on the heat of your skillet) or until golden brown and cooked through.
Serve immediately topped with your favorite pancake toppings
If you don’t have chocolate protein powder in your pantry, you can use a different flavor. Vanilla or mocha protein powder would be equally delicious!
This recipe calls for whole wheat flour, but you can use any flour that you would typically use for pancakes, like all-purpose flour or a 1:1 gluten-free flour.
Store leftover protein pancakes in a covered container in the fridge for up to four days. They can also be frozen for up to three months.
Reheat in a skillet over medium-low heat, or in the microwave in 20-30 second intervals or until heated through.