Sadly, my kids are somewhat picky eaters. They wake up hungry and eager to eat, so I try to frontload their day with a protein and fiber-rich breakfast. I think it keeps their blood sugar level and primes them for better eating the entire day. Spinach banana pancakes, high fiber waffles, whole wheat french toast and eggs with high fiber cereal and yogurt are all great options. For the past year, I’ve been experimenting with adding high fiber and protein ingredients to pancakes and my kids cannot get enough of them. I’ve made some variation of these pancakes about four days a week for the past year. I hesitated to share this “recipe” because it incorporates a mix and also because I usually freehand it. Every time I show it in my Instagram stories I get lots of requests for the recipe, so I decided to measure out the ingredients and share!

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Basic Recipe for High Protein Pancakes

Use whatever powdered pancake mix you like but start with a base of three eggs and one serving (approx. 5.3 ounces of cottage cheese), and then add the powdered pancake mix to achieve desired consistency.

The cottage cheese adds a lot of protein and moisture. I like Good Culture brand because it doesn’t include carrageenan.

Optional: add fresh or freeze-dried berries or even mini chocolate chips.

Choosing a High Fiber Pancake Mix

I’ve read a lot of labels and tried a bunch of mixes. I’ve found that buttermilk pancake mix yields the fluffiest pancakes while buckwheat pancake mix is the highest fiber (but is rather dense and dry). I mix buttermilk and buckwheat pancake mixes to get the best of both worlds. This produces a somewhat fluffy high fiber pancake that my kids will actually eat.

My Fiber and Protein Rich Pancake Recipe

Yields 18-24 pancakes

Here is the recipe that I make multiple times a week. Each of the ingredients offers health benefits, but you can leave any of the non-traditional ingredients out and the pancakes will still be good. If you leave an ingredient out, you may need to adjust by adding more pancake mix or milk.

Ingredients:

1/2 T. chia seeds
1/2 T. basil seeds
2 oz water
3 eggs
5.3 oz cottage cheese
1/2 T. hemp hearts (sometimes called shelled hemp seeds)
1/2 T. hemp powder
1 T. powdered peanut butter (my kids love this PB and jelly one, but it contains sugar)
1/4 c. buttermilk pancake mix
1/4 c. buckwheat pancake mix
1-2 oz. nutpods or milk
Fresh or freeze-dried raspberries, strawberries or blueberries or mini chocolate chips (optional)

Step 1:

Mix chia and basil seeds with 2 oz water. Allow to sit for at least 15 minutes (or overnight in the refrigerator).

Note: I do this step at night and leave them in a covered jar in the refrigerator overnight. I find that my kids digest them more easily when they soak for hours.

Step 2:

Mix soaked seeds with eggs and cottage cheese.
Add all dry ingredients (excluding berries or chocolate chips).
Add nutpods or milk to achieve desired consistency.
Optional: add berries or mini chocolate chips

Note: I find it easier to do step 2 in a 4 cup silicone measuring cup than a bowl (I use a barista/cocktail spoon to mix). If you are using fresh berries, be sure to cut them up small and note that they will make the batter more watery, so you may not need the milk.