I hate drinking my coffee black.  Like most coffee drinkers, I have a highly specific routine for how I doctor up my morning jolt. As much as I have tried to enjoy black coffee, I prefer a shot of milk and a teaspoon of sugar in my morning java. So it absolutely drives me crazy when I go for my morning wake-me-up and find that I am out of milk!

I am highly motivated to preserve the household milk supply for my coffee. In our house, we go through about 10 L of milk a week, and more when I bake recipes that include milk. Recipes like banana loaf, pumpkin banana snack muffins, cookies and pumpkin power pancakes create breakfasts, snacks and lunch-box treats, while also injecting extra nutrition into the foods my family eats. One method of preserving milk for my coffee is to use skim milk powder in these recipes!

Yep, you read that right! Skim. Milk. Powder. Skim milk powder is an essential pantry ingredient, especially when you have lots of milk drinkers in your house. To use skim milk powder in my recipes, I simply follow the directions on the package to reconstitute the skim milk powder with water (¼ cup skim milk powder + 1 cup water to make 1 cup milk) and then use this milk in the recipe. I have had good success with this substitution. 

In addition to using skim milk powder with baking, you can add in a scoop to your smoothie, oatmeal, white sauce or creamy soup. You can also pack along for when traveling or camping.

Here is the nutritional profile of ¼ cup (60 ml) of skim milk powder:

  • 90 calories
  • 9 g protein
  • 13 g carbohydrate
  • 45% DV vitamin D
  • 25% DV calcium.

Protein Power Pancakes 

I like to ensure my kids get a good source of protein in their breakfast so they have sustained fuel for their busy day ahead. This recipe, adapted from my latest cookbook purchase, The School Year Survival Cookbook by Laura Keogh and Ceri Marsh, uses a variety of calcium-rich, high-protein ingredients: Greek yogurt, cottage cheese, eggs and milk.

I used skim milk powder + water in place of the milk.  The result of this substitution have been excellent, leaving more milk for drinking. Ultimately, I can sleep assured that I will have enough milk for my morning coffee!

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Written by a Registered Dietitian.

Protein Power Pancakes
Prep Time
5 minutes
Cook Time
15 minutes


2 1/4 cups (560 ml) whole grain whole wheat flour
1 tsp (5 ml) baking soda
1/2 tsp (2 ml) salt
1 tbsp (30 ml) cinnamon
1 cup (250 ml) cottage cheese (1%)
1 cup (250 ml) plain Greek yogurt (2%)
4 eggs
1/4 cup + 2 tbsp (90 ml) skim milk powder + water to make 1 1/2 cups (375) milk
1/4 cup (60 ml) butter, melted


  1. In a large bowl, mix together whole grain whoel wheat flour, baking soda, salt, and cinnamon.
  2. With a hand blender* blend together cottage cheese, Greek yogurt, eggs, and milk. Once blended, add in melted butter. Add to the flour mixture, stir to combine.

    * I blended the cttage cheese with the other ingredients so there weren't any white chunks in the pancakes (which look like melted mozzarella cheese).

  3. Heat a large non-stick skillet over medium heat. Lightly mist with vegetable oil spray or butter. Pour in pancakes to desired size. Cook until pancakes are lightl browned on the one side, flip over and cook through for another minute or so.
  4. Serve with your favourite pancake toppers. In our house, that is melted peanut butter, fruit, yogurt, and syrup. Enjoy as a breakfast, pre- and post-sports snack, or as breakfast-for-dinner.

    This recipe freezes well.