Description
Fluffy, filling, and perfect for powering your morning, these High-Protein Cottage Cheese Pancakes are a delicious and nutritious twist on a breakfast favorite. Packed with protein from cottage cheese and eggs, they’re low in sugar, naturally gluten-free, and perfect for meal prep. Whether you’re fueling up for a workout or feeding a hungry family, these pancakes hit the spot.
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Ingredients
For the Pancakes:
• 1 cup cottage cheese (full-fat or low-fat)
• ½ cup rolled oats or oat flour
• 2 large eggs
• 1 tsp vanilla extract
• ½ tsp baking powder
• Pinch of salt
• Optional: 1 tbsp maple syrup or honey for sweetness
• Optional: ¼ tsp cinnamon
Optional Mix-Ins:
• Blueberries or sliced bananas
• Mini chocolate chips
• Chopped nuts
Toppings Ideas:
• Greek yogurt or more cottage cheese
• Fresh berries
• Nut butter or almond butter drizzle
• Maple syrup or honey
• Chia seeds or granola
Instructions
Step 1: Blend or Mix the Batter
In a blender or mixing bowl, combine cottage cheese, rolled oats, eggs, vanilla, baking powder, salt, and optional sweetener or cinnamon.
Blend until smooth (or leave a few oats intact for texture if preferred).
Let the batter sit for 5 minutes to thicken slightly.
Step 2: Preheat the Pan
Heat a non-stick skillet or griddle over medium heat.
Lightly grease with cooking spray or butter.
Step 3: Cook the Pancakes
Pour batter onto the pan (about ¼ cup per pancake).
Cook for 2–3 minutes until bubbles form on the surface and edges look set.
Flip and cook another 1–2 minutes until golden brown and cooked through.
Repeat with remaining batter.
Step 4: Serve Hot with Toppings
Stack pancakes and top with your favorite ingredients—fresh fruit, Greek yogurt, or a drizzle of nut butter.
Serve immediately for best texture.
Notes
Use Full-Fat Cottage Cheese – Adds more richness and better texture.
Blend for Smoothness – A blender makes the batter fluffier and easier to pour.
Preheat Your Pan – A hot pan ensures golden, evenly cooked pancakes.
Customize Flavors – Add lemon zest, cocoa powder, or pumpkin spice for variety.
Freeze for Later – Cool completely and freeze in a zip-top bag between parchment layers.
- Prep Time: 5 minutes
- Cook Time: 10 minutes