Cottage Cheese Protein Pancakes
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.
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
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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.
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2
Heat a nonstick griddle or skillet over medium heat. Add half the 2 tsp unsalted butter and swirl to coat the surface.
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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.
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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).