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–+ servings

Cottage Cheese Protein Pancakes

Stack of protein-rich cottage cheese pancakes topped with fruit
Enjoy fluffy, protein-packed pancakes that are easy to make and perfect for breakfast, brunch, or post-workout fuel.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Serving Size 2 servings

Ingredients

Pancake Batter

  • ½ cup low-fat cottage cheese 120 g
  • ½ cup rolled oats 50 g
  • 2 large eggs
  • 1 tsp baking powder
  • ½ tsp cinnamon
  • ½ tsp vanilla extract
  • 1 tbsp honey or sugar-free syrup optional
  • 1 tbsp olive oil or butter for cooking
  • 1 pinch salt
  • 2 tbsp unsweetened almond milk adjust for batter consistency

Instructions

Preparation

  • Start by adding the oats, eggs, cottage cheese, cinnamon, vanilla, and baking powder into a blender. Blend until you achieve a smooth and creamy consistency.
  • Heat a nonstick skillet over medium heat and brush it lightly with olive oil or butter.

Cooking

  • Pour about ¼ cup of batter per pancake into the skillet. Cook for 2-3 minutes until bubbles form and the edges start to lift.
  • Carefully flip the pancakes and cook for another 1-2 minutes until they turn golden brown.

Serving

  • Stack the pancakes and top them with Greek yogurt, berries, or a drizzle of sugar-free syrup if desired.

Notes

Store leftover pancakes in an airtight container in the refrigerator for up to three days or freeze for longer storage. Reheat in a microwave or skillet.