Cottage Cheese Protein Pancakes
These Cottage Cheese Protein Pancakes are a nutritious and delicious breakfast option, packed with protein, fiber, and customizable toppings for a delightful start to your day.
Ingredients
Batter Ingredients
- 1 cup cottage cheese (full-fat)
- 2 large eggs
- ½ cup rolled oats or oat flour
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder Essential for fluffiness
- ¼ teaspoon cinnamon (optional)
- Pinch salt
Cooking Ingredients
- Butter or oil for cooking Use enough to lightly grease the skillet
Instructions
Blend the Batter
- In a blender or food processor, combine cottage cheese, eggs, oats, vanilla, baking powder, cinnamon (if using), and salt. Blend until smooth.
Preheat Your Pan
- Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter, coconut oil, or cooking spray.
Cook the Pancakes
- Pour 2–3 tablespoons of batter per pancake onto the hot skillet. Cook for 2–3 minutes on one side, or until bubbles form on top. Flip and cook another 1–2 minutes until golden brown and cooked through.
Serve & Top
- Serve warm with toppings like fresh fruit, nut butter, or Greek yogurt.
Notes
To store, allow pancakes to cool, stack with parchment paper between each, and place in an airtight container. Lasts in the fridge for about 3-4 days or freeze for longer storage. Avoid overmixing the batter for best texture. Adjust cooking times as necessary based on stovetop heat.