Biggest Loser Pancakes

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Biggest Loser Pancakes – you won’t believe the ingredients and you won’t believe how good they are at only 220 calories for 3 pancakes.


I have to tell you I was very skeptical when I read this recipe.

Very skeptical.

How could you not be, rolled oats? Cottage cheese? But I was also very curious to see if these pancakes would actually turn out great and if it would actually taste like a pancake. We all know what a pancake should taste like and we all love a great pancake.

So to make a long story short, these pancakes were phenomenal. If I wouldn’t have known the ingredients that went in them, I would have never believed it. They look like a regular pancake, maybe more like a whole wheat pancake, but they sure don’t taste like you’re cutting calories here. Simply phenomenal!

Even my extremely picky husband ate them and loved them. This is my new staple recipe for pancakes. So good.


Recipe source The Biggest Loser Cookbook: More Than 125 Healthy, Delicious Recipes Adapted from NBC’s Hit Show

4.8 from 5 reviews
Biggest Loser Pancakes
Prep time
Cook time
Total time
Serves: 3
  • 6 egg whites
  • 1 cup rolled oats, dry
  • 1 cup cottage cheese
  • 2 tsp sugar
  • 1 tsp cinnamon
  • 1 tsp vanilla
  1. Add all ingredients to a blender and blend until smooth.
  2. Heat a large non-stick skillet and spray with non-stick cooking spray, or use a non stick pan. For each pancake pour ¼ cup of the batter, I made 3 pancakes at a time in my large skillet. Flip when they start to bubble and cook until golden brown.
  3. Repeat with remaining batter.
  4. Serve with some powdered sugar and some fresh berries.
Nutrition Information
Serving size: 3 pancakes Calories: 220 Fat: 3.3 g Carbohydrates: 25.3 g Fiber: 3.2 g Protein: 21.2 g


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  1. Kelsie says

    Gave up pancakes because they were too heavy, was so excited when I saw these. They are so delicious I’ve made them 3 times in the last two weeks.

    Bonus! Take the egg yolks, add honey and olive oil and put it in your hair for a heat conditioning mask

  2. Jenna says

    Hi I was just wondering would these keep In the freezer? I’d make the one batch and just take them out for breakfasts/desserts as I need it, so I was wondering if you think if I could them then froze the ones I didn’t eat right away if the would keep in the freezer for say a week or two?

  3. says

    Are you using 3 tablespoons = 1 egg white here (if using the egg whites in a carton)? So, I would actually be using 18 tablespoons of egg whites?? I assume that’s what you mean, but I just want to be sure. Thanks!

    • says

      Oh, I just tried it like this (18 TB). Perfect! BTW, try these with 1 tablespoon of coconut oil mixed with 1 tablespoon of Maple balsamic vinegar as your “syrup”. I’m serious! It’s actually really good. I tried this for the first time this morning, and it’s fantastic!! I got my Maple balsamic from Outrageous Oil and Vinegars. Who woulda thunk? (They do it on ice cream, too! … which always kind of freaked me out til I tried it on top of yogurt yesterday. YUM!)

  4. Adria says

    I made these today. Taste good but the middle didn’t seem cooked through. Is that how they are supposed to be? I couldn’t leave them cooking longer because the outside was burning. Any tips on cooking temp and time? Or are they supposed to be moist inside? Thanks!

  5. Carrie says

    yum.:) can I use three whole eggs instead of six whites? need to double to feed my family and that’s a lot of eggs!

  6. Barbara Kienka says

    My mother and cousin make these all the time but use plain yogurt instead of cottage cheese(not fat free kind). They neither one can have gluten so this is a great alternative! We also add different fruits to batter (but leave out cinnamon unless its banana or apples). Thanks for the amazing recipes that you share!!

  7. elizabeth says

    these were great! i made this into two servings and used fat free cottage cheese. that took the calorie content to 303, carbs to 37, fiber to 4.6 and protein to 30! i am stuffed!

    while these certainly don’t taste like real buttermilk pancakes, they taste a lot better than the pancakes i’ve tried with banana. i will definitely be making these again. i may not use the cinnamon, though, i think that is what takes away from the traditional flavor. so good!

  8. Su says


    I’m surprised at how pancake-like these look! I’ve seen some other flourless adaptations I’ve seen online, and they don’t seem to have that fluffy pancake texture I always crave. I was wondering if the taste of the cottage cheese comes through, since i’m not the greatest fan.

    Also, I’d love to know what type of camera lens you use! Your photos are great!

  9. Shauna Lyn says

    Hello! I just made these for my family. I added about a tablespoon of milk, 2 teaspoons of Chia seeds, and an extra teaspoon of vanilla extract. I also substituted the regular white sugar with coconut sugar and it tastes delicious. You can’t tell the difference. My family really enjoyed these, so I’m definitely going to make them again. Thank you for sharing the recipe!

  10. says

    We recently reviewed this recipe on our blog, after finding your recipe on Pinterest. These were a hearty breakfast selection that really shocked us when they yielded real, pancake-tasting pancakes! Definitely a recipe to hang on to for future breakfasts on our reduced carbohydrate diet. Thanks for posting!

  11. Marie says

    Is the egg whites from the egg itself or have you ever used the egg white beater from the carton? Just wondering if it’s the same amount of egg white.

    • says

      I have lots of healthy recipes here, hope you give them a try. For the title I’m using MurialScript and for the body it’s a weird font and it’s called 23BD3F_0_0.

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