Go Back

High Protein Cottage Cheese Pancakes

These high protein cottage cheese pancakes are a fluffy, nutritious breakfast option that fuels your day with sustained energy and delicious flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 3 pancakes
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup cottage cheese Look for high-quality, full-fat or low-fat options
  • 1 cup oats (blended into flour) Use old-fashioned rolled oats or quick oats, blended until flour-like
  • 2 pieces eggs Room temperature eggs yield fluffier pancakes
  • 1 teaspoon baking powder For that lift
  • 1 teaspoon vanilla extract A touch of warmth to round out the flavors
  • 1/2 teaspoon salt To enhance the flavors
  • as needed cooking spray or butter I prefer unsalted butter for added richness

Method
 

Prepare the Batter
  1. In a large mixing bowl, combine the cottage cheese, oat flour, eggs, baking powder, vanilla extract, and salt. Stir until well combined. The batter will be slightly thick.
  2. If the batter is too thick, add a splash of milk (dairy or non-dairy) to loosen it up.
Cook Pancakes
  1. Heat a skillet over medium heat for about 2-3 minutes and lightly grease it with cooking spray or a dab of butter.
  2. Use a 1/4 cup measuring cup to pour batter onto the skillet for each pancake, leaving enough space between them.
  3. Cook for about 2-3 minutes until bubbles form on the surface and edges appear set. Flip and cook for another 2-3 minutes until golden brown.
Serve
  1. Serve warm with toppings of your choice such as maple syrup, fresh fruit, or yogurt.

Notes

These pancakes can be stored in the fridge for up to 3 days or frozen for up to 2 months. Reheat in a toaster or microwave.