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High Protein Cottage Cheese Pancakes

These high protein cottage cheese pancakes are fluffy, slightly tangy, and packed with nutrients, making them a perfect breakfast option for nourishing warmth and comfort.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 175
Ingredients Method Notes

Ingredients
  

For the Pancakes
  • 1 cup full-fat cottage cheese Use small curd for a smoother blend.
  • 4 large eggs
  • 1/2 cup old-fashioned rolled oats
  • 1 tsp baking powder Can substitute with baking soda and an acid.
  • 1 tsp pure vanilla extract Can be substituted with almond extract.
  • 1/4 tsp ground cinnamon
  • 1 pinch fine sea salt Use low-sodium if sensitive to salt.
  • 1 tbsp butter or cooking spray For greasing the pan.
  • Maple syrup For serving.
  • Fresh berries For serving.

Method
 

Preparation
  1. Blend the cottage cheese, eggs, rolled oats, baking powder, vanilla extract, cinnamon, and sea salt in a blender until smooth.
Cooking
  1. Heat a nonstick skillet or griddle on medium-low heat and coat with cooking spray or butter.
  2. Pour about 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles appear and edges look set, about 2 to 3 minutes.
  3. Flip and cook for an additional 1.5 to 2 minutes until golden brown.
  4. Repeat with remaining batter, adjusting heat and greasing the pan as needed.
Serving
  1. Serve warm with maple syrup and fresh berries.
Storage
  1. Cool leftovers completely, then store in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.

Notes

These pancakes are easy to make in batches for meal prep and serve well for chilly mornings or potlucks. They also store well in the fridge or freezer.