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High Protein Cottage Cheese Pancakes

Fluffy High Protein Cottage Cheese Pancakes for a Healthy Twist

These High Protein Cottage Cheese Pancakes are fluffy, low in sugar, and perfect for a healthy twist on breakfast.
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Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Cottage Cheese Full-fat small curd for the best results.
  • 2 large Eggs Essential for structure and added protein.
  • 1 cup Rolled Oats or Almond Flour Forms the batter base; oats yield heartier pancakes.
  • 1 tbsp Baking Powder A vital leavening agent for achieving fluffiness.
  • 1 tsp Vanilla Extract Enhances the overall flavor profile beautifully.
  • 2 tbsp Maple Syrup Optional, adds sweetness.
  • 1 tbsp Butter or Cooking Spray For greasing the skillet.

Equipment

  • high-speed blender
  • non-stick skillet
  • spatula

Method
 

Step-by-Step Instructions
  1. Blend the Batter: In a high-speed blender, combine cottage cheese, eggs, rolled oats (or almond flour), baking powder, vanilla extract, and optional maple syrup. Blend on high until smooth.
  2. Preheat the Skillet: Heat a non-stick skillet over low to medium heat for 3-5 minutes and lightly grease it with butter or cooking spray.
  3. Pour the Batter: Pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Spread gently into a round shape.
  4. Cook Until Bubbly: Cook pancakes for 2-3 minutes until bubbles form and edges set.
  5. Flip and Finish: Flip pancakes carefully, cooking for an additional 1-2 minutes until golden brown on both sides.
  6. Serve and Enjoy: Remove pancakes from the skillet, serve warm with fresh fruits, Greek yogurt, or maple syrup.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 15gProtein: 10gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 300mgPotassium: 150mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 1mgCalcium: 150mgIron: 1mg

Notes

Rest the batter for better texture and adjust heat carefully to avoid burning. These pancakes can be stored in the fridge for up to 3 days or frozen for 2 months.

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