High-Protein Cottage Cheese Pancakes
These high-protein pancakes made with cottage cheese are fluffy, satisfying, and surprisingly creamy. They're quick to make, perfect for meal prep, and keep you full all morning long.
Equipment
- Blender
- Non-stick skillet
- Spatula
Ingredients
Base Ingredients
- 1 cup cottage cheese 2% recommended, small curd if possible
- 2 large eggs
- 0.5 cup rolled oats or oat flour
Optional Add-ins
- 1 scoop vanilla protein powder optional for extra protein
- 1 tbsp chia seeds optional
- 1 tsp vanilla extract optional for added flavor
- 1 tbsp honey or maple syrup optional, or use for topping
Instructions
- Add cottage cheese, eggs, and oats to a blender. Blend until smooth, about 30 seconds. Batter should be thick and creamy.
- Heat a non-stick skillet over medium heat and lightly grease with butter or oil.
- Pour about 1/4 cup batter per pancake into the skillet. Cook for 3–4 minutes, until bubbles form on top. Flip gently and cook another 1–2 minutes until golden and cooked through.
- Serve with fresh berries, honey, or Greek yogurt. For savory versions, skip sweeteners and top with avocado or fried eggs.
Notes
These pancakes freeze well. Cool completely, separate with parchment paper, and store in freezer bags. Reheat in toaster for quick weekday breakfasts. For gluten-free, ensure your oats are certified GF.