Cottage Cheese Pancakes (High Protein)
These light, fluffy, high-protein cottage cheese pancakes are quick to make and perfect for breakfast or a snack. Packed with protein and easy to customize, they're a nutritious option for any meal.
Ingredients
For the pancake batter
- 100 g cottage cheese Use fresh cottage cheese for best results.
- 40 g oats Can substitute with gluten-free flour.
- 2 pieces eggs Can replace with flaxseed meal for an egg-free version.
- 1 tsp olive oil For frying pancakes.
Instructions
Preparation
- Place the cottage cheese, oats, and eggs in a blender or food processor and blitz until smooth.
- Heat a non-stick frying pan on medium heat, adding a tiny drizzle of olive oil to coat the pan.
- Spoon the pancake mixture into the pan, aiming for about ½ cm thickness. Spread the mixture slightly with the back of a spoon if needed.
Cooking
- Cook for 2 minutes before flipping the pancakes with a flat spatula, cooking the other side for an additional 2 minutes.
Notes
Store leftover pancakes in an airtight container in the refrigerator for up to three days, or freeze them for longer storage. Reheat directly from the freezer or in a skillet.