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High Protein Cottage Cheese Pancakes

These fluffy pancakes are packed with protein from cottage cheese, offering a wholesome and delicious breakfast option that is quick to make and customizable.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 6 pancakes
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup cottage cheese Use full-fat or low-fat based on preference.
  • 1 cup oats Quick oats work beautifully or use rolled oats for more texture.
  • 2 pieces eggs These bind the ingredients together.
  • 1 teaspoon baking powder Essential for fluffy rise.
  • 1 teaspoon vanilla extract Adds warmth and sweetness.
  • 1/2 teaspoon salt Enhances overall taste.
  • cooking spray or butter For greasing the pan.

Method
 

Preparation
  1. In a blender, combine the cottage cheese, oats, eggs, baking powder, vanilla extract, and salt. Blend until smooth but leave a few tiny chunks of oats for texture.
Cooking
  1. Heat a non-stick skillet over medium heat and lightly grease with cooking spray or butter.
  2. Pour 1/4 cup of the batter onto the skillet for each pancake, spacing them out as they will spread.
  3. Cook for 2-3 minutes until bubbles form and edges look set. Flip and cook for another 2-3 minutes until golden brown.
Serving
  1. Serve warm with your favorite toppings such as maple syrup, fresh fruit, or Greek yogurt.

Notes

Storage: Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days or frozen for 2 months. Reheat in the microwave or toaster.