Baked Raspberry Pancakes
If you've ever told yourself "I'll have pancakes on the weekend" and then felt sluggish and bloated all morning – this recipe is about to change everything.
These Baked Raspberry Pancakes give you everything you love about a weekend stack – yummy, indulgent, bursting with fruit – but made with real, wholesome ingredients that actually fuel your body. No refined flour. No added sugar. No afternoon slump.
Instead, you get a protein-packed bake that comes together in a blender, poured into one dish, and baked to perfection. Honestly? It couldn't be easier.
And the raspberries… jammy little pockets of sweetness throughout every slice – they make this feel like such a treat. But here's the thing: raspberries are one of the highest-fibre fruits around, which means they're feeding your good gut bacteria AND keeping you fuller for longer. That's a win-win.
What I love most about this recipe is that it works for a relaxed weekend breakfast AND easy meal prep. Make a batch on Sunday, slice it into 4, and you have breakfast sorted for days. Just reheat and go.
So if you're ready to ditch the blood sugar rollercoaster and actually enjoy breakfast again – this one is a must-try!
Baked Raspberry Pancakes
Serves: 4
Prep Time: 15 min
Cook Time: 35 min
Total Time: 50 min
Macros / serve
Calories: 350 kcal
Protein: 29 g
Fat: 17 g
Fibre: 5 g
Net carbs: 14 g
Ingredients:
200 g cottage cheese, reduced fat
125 g frozen raspberries (defrosted)
4 tsp coconut oil
220 g egg whites
1 whole egg
70 g vanilla protein powder
60 g almond meal
3 tbsp golden monk fruit blend*
2 tbsp arrowroot starch
4 tsp baking powder
2 tsp vanilla extract
Pinch salt
Method:
Preheat the oven to 160°C fan-forced / 320°F. Line a 20 cm x 20 cm baking dish.
Place the cottage cheese and raspberries on separate paper towels to remove excess moisture.
Melt the coconut oil.
Using a blender, food processor, or stick blender, blend the drained cottage cheese with all remaining ingredients (except the raspberries) until smooth.
Pour the mixture into the prepared dish and top with the raspberries.
Bake for 30–35 minutes or until the centre is just set. Allow to cool slightly before cutting into 4 pieces and serving.
Bec’s Tips:
Whole Earth and Lakanto make good monk fruit blends and are available from all major supermarkets. If you’re looking to boost your fibre intake even more, I love using the Morlife Monk Fruit + Fibre Sugar Replacer. (Get 15% off with code ‘HEALTHWITHBEC’ at checkout Click here to buy) Concerned about sweeteners? Read this blog
Most of my program recipes are dairy free or suggest dairy-free alternatives, however using dairy-free alternatives unfortunately won't work in this recipe.
If you love topping your pancakes with maple syrup as a weekend treat, try a sugar-free maple syrup (Lakanto makes a great one). I don’t typically use this in my recipes, so it is an optional ingredient and a great sugar-free alternative to regular maple syrup.
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