Cottage Cheese Protein Pancakes

Name: Cottage Cheese Protein Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 cup full-fat cottage cheese; 4 large eggs; 1/2 cup oat flour (or blended rolled oats); 1/2 tsp baking powder; 1/2 tsp pure vanilla extract; 1/4 tsp ground cinnamon; pinch fine salt; 2 tsp unsalted butter; 1/2 cup fresh berries (optional, for serving); 2 tbsp pure maple syrup (for serving)

Blended cottage cheese and eggs create fluffy, golden pancakes with over 25 grams of protein per serving and a rich flavor that rivals traditional buttermilk pancakes.

25 minEasyServes 2310 cal/serving

AmericanBreakfastStovetopHigh ProteinLow CarbNut-FreeLow-SodiumPork-FreeNightshade-Free

Ingredients

1 cup full-fat cottage cheese
4 large eggs
1/2 cup oat flour (or blended rolled oats)
1/2 tsp baking powder
1/2 tsp pure vanilla extract
1/4 tsp ground cinnamon
pinch fine salt
2 tsp unsalted butter
1/2 cup fresh berries (optional, for serving)
2 tbsp pure maple syrup (for serving)

Instructions

1

Combine 1 cup full-fat cottage cheese, 4 large eggs, 1/2 cup oat flour (or blended rolled oats), 1/2 tsp baking powder, 1/2 tsp pure vanilla extract, 1/4 tsp ground cinnamon, and pinch fine salt in a blender. Blend on high for 20 to 30 seconds until smooth and lump-free. Let the batter rest for 3 minutes - it will thicken slightly.
2

Heat a nonstick griddle or skillet over medium heat. Add half the 2 tsp unsalted butter and swirl to coat the surface.
3

Pour about 3 tablespoons of batter per pancake onto the griddle. Cook until bubbles appear across the top surface and the edges look matte and set, about 2 to 3 minutes. Flip carefully and cook for another 1 to 2 minutes until the second side is golden.
4

Transfer to a warm plate and repeat with the remaining unsalted butter and batter. Serve immediately with 1/2 cup fresh berries (optional, for serving) and 2 tbsp pure maple syrup (for serving).

Questions

Can I make Cottage Cheese Protein Pancakes dairy-free?

Not cleanly. Here the dairy (1 cup full-fat cottage cheese, 2 tsp unsalted butter) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free breakfast collection instead.

Can I make Cottage Cheese Protein Pancakes gluten-free?

Yes. The gluten in this entry is 1/2 cup oat flour (or blended rolled oats). Swap the oats for certified gluten-free oats. Everything else proceeds as written.

How long does Cottage Cheese Protein Pancakes keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Cottage Cheese Protein Pancakes?

Yes. As written it serves 2. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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