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High-protein savory pancake with cheese
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of High-protein cheese pancake (90 g) has 205 calories. That works out to 228 calories per 100 g. It contains 10.1 g of carbs, 16 g of protein, 11.2 g of fat and 1 g of fiber. Its 229.5 mg of Phosphorus covers 33% of the Daily Value. Its glycemic index is 42 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 90 g
205
KCAL / 90G
Carbs
10.1g
· 4% DV
Protein
16g
· 32% DV
Fat
11.2g
· 14% DV
Fiber
1g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 20% · Protein 31% · Fat 49%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 205 kcal | |
| Total fat | 11.2 g | 14% |
| Saturated fat | 4.59 g | 23% |
| Trans fat | 0.16 g | |
| Sodium | 369 mg | 16% |
| Total carbohydrate | 10.1 g | 4% |
| Fiber | 1 g | 4% |
| Protein | 16 g | 32% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 90 g | 205 kcal |
| 1 piece (small) | 55 g | 125 kcal |
| 100 g | 100 g | 228 kcal |
| 1 piece (large) | 130 g | 296 kcal |
| 1 cup (shredded) | 140 g | 319 kcal |
| 1 serving (medium) | 150 g | 342 kcal |
| 2 piece (double) | 180 g | 410 kcal |
| 1 serving (large) | 220 g | 502 kcal |
| 3 piece (triple) | 270 g | 616 kcal |
Calculated from 228 calories per 100 g.
To make a high-protein cheese pancake, mix eggs, flour or oat flour, and grated cheese into a thick batter. Cook small portions in a lightly oiled pan over medium-low heat, turning once the edges look set.
Grated cheddar works well in a high-protein cheese pancake because it melts into the batter and gives it a familiar savory flavor. A milder melting cheese also works; avoid large chunks, which can make the pancake cook unevenly.
A high-protein cheese pancake can fall apart if the batter is too thin or you flip it before the underside sets. Let the edges firm up first, then turn it gently with a wide spatula.
Yes, you can make a high-protein cheese pancake without oats by using another flour called for in your recipe. Add it gradually until the batter is thick enough to hold its shape in the pan.
Use a good nonstick pan and lightly oil it before cooking a high-protein cheese pancake. Let the pan heat before adding the batter, and wait until the pancake releases easily before flipping.
A high-protein cheese pancake can fit into a weight-loss meal plan, and its protein may help you feel satisfied. It does not cause weight loss by itself; consider added cooking oil and what you serve alongside it.
Yes, you can make high-protein cheese pancakes ahead of time. Cool them completely, refrigerate them in a covered container, and reheat them in a pan or microwave before serving.
Yes, a high-protein cheese pancake can be frozen after it has cooled. Separate pancakes with parchment so they do not stick together, seal them in a freezer-safe container, and reheat after thawing.
Serve a high-protein cheese pancake with fresh tomatoes, cucumber, or leafy greens for a savory breakfast. Yogurt or fruit can also round out the plate, depending on whether you want a light or more substantial meal.
For a fluffier high-protein cheese pancake, whisk the eggs well and avoid overmixing once you add the flour. Cook it over moderate-low heat so the middle has time to set before the outside gets too dark.
Vitamins
Biotin
7.56µg · 25% DV
B12
0.56µg · 23% DV
B2
0.28mg · 22% DV
Vitamin A
106.2µg · 12% DV
Minerals
Phosphorus
230mg · 33% DV
Selenium
16µg · 29% DV
Calcium
257mg · 26% DV
Sodium
369mg · 16% DV
Potassium ⭐
153mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 205 calories in 1 piece (medium) (90 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
A High-protein cheese pancake is a savoury pancake made with pancake batter and cheese. In Turkey, this home-style, fitness-minded version is commonly made with kaşar, a mild, meltable Turkish cheese; it is a modern breakfast idea rather than a dish tied to one particular region. The cheese softens into the pancake as it cooks, giving it a tender middle and lightly browned exterior.
Serve it warm for breakfast, perhaps with tomatoes, cucumber or olives; it also makes an easy snack or light meal. Its protein content is relatively high, at 17.8 g per 100 g, while the cheese makes it richer than a plain pancake. For a fresher, lighter plate, pair it with vegetables and go easy on added cooking fat.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
4.59g
MONOUNSATURATED
3.42g
POLYUNSATURATED
0.9g
Omega 6:3 ratio 14.8:1
Above the ideal 4:1 (14.8:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.