Cottage Cheese Protein Pancakes Recipe
This cottage cheese protein pancakes recipe is a nutritious twist on classic breakfast pancakes, blending cottage cheese with eggs and oats for a high-protein, fluffy stack that's perfect for fueling your day. It delivers over 20 grams of protein per serving without artificial additives, making it ideal for fitness enthusiasts or anyone seeking a satisfying meal. The batter blends easily for quick prep, and the pancakes cook up golden with a creamy interior. Customizable with toppings like fruit or nut butter, it's gluten-free adaptable and great for meal prep.
Equipment
- Blender or food processor (for smooth batter)
- Measuring cups and spoons
- Mixing bowl (if blending in stages)
- Non-Stick Skillet or Griddle
- Spatula for flipping
- Plate for stacking cooked pancakes
Ingredients
- 1 cup low-fat cottage cheese for creaminess and high protein content
- 2 large eggs binds the batter and adds more protein
- 1/2 cup rolled oats provides fiber and helps with texture; use gluten-free if preferred
- 1 scoop vanilla protein powder about 25g; whey or plant-based for extra boost
- 1 teaspoon baking powder for fluffiness
- 1/2 teaspoon vanilla extract enhances sweetness naturally
- 1/4 teaspoon cinnamon optional, for warm flavor
- Pinch of salt balances the tastes
- 1 tablespoon honey or maple syrup optional, for subtle sweetness
- Cooking spray or butter for the pan, to prevent sticking
Instructions
Prepare the Batter
- Add the cottage cheese, eggs, rolled oats, protein powder, baking powder, vanilla extract, cinnamon, salt, and optional sweetener to a blender. Blend on medium speed for 30-60 seconds until smooth and no large lumps remain, scraping down the sides if needed for even consistency. Let the batter sit for 5 minutes to thicken slightly, which helps the pancakes hold their shape better during cooking.
Heat the Pan
- Place a non-stick skillet or griddle over medium heat and lightly coat with cooking spray or a pat of butter. Allow it to warm for 1-2 minutes until a drop of water sizzles on the surface, indicating it’s ready. This even heat prevents burning and ensures golden exteriors on the pancakes.
Cook the Pancakes
- Pour about 1/4 cup of batter per pancake onto the hot pan, spacing them 2 inches apart to avoid merging. Cook for 2-3 minutes until bubbles form on the surface and the edges look set, then flip gently with a spatula. Cook the other side for another 1-2 minutes until lightly browned and cooked through, adjusting heat if they color too quickly.
Stack and Keep Warm
- Transfer cooked pancakes to a plate and cover loosely with foil to keep warm while making the rest. Repeat with remaining batter, adding more spray to the pan as needed to prevent sticking. This method keeps them fluffy and ready to serve all at once.
Add Toppings
- Once all pancakes are done, stack them on plates and top with your favorites like fresh berries, a dollop of Greek yogurt, or a drizzle of nut butter. Serve immediately for the best texture, though they reheat well too. This final touch personalizes the dish and enhances the overall enjoyment.
Notes
When making this cottage cheese protein pancakes recipe, use a blender for a smooth batter to avoid lumps from the cottage cheese, and let it rest briefly for better fluffiness. Cook on medium heat to prevent burning while ensuring the centers cook through, and flip only when bubbles appear. For variations, adjust sweetness with natural add-ins, and store leftovers in the fridge for easy reheating to maintain texture.