Imagine starting your day with a warm stack of impossibly fluffy, golden-brown pancakes that are secretly packed with protein to keep you full and energized for hours. This recipe uses the magic of cottage cheese and a blender to create a silky-smooth batter that cooks up into the most tender pancakes you’ve ever had. They are perfect for a post-workout refuel, a healthy weekend breakfast for the family, or any time you crave a comforting meal without the crash.
Prep Time: 5 mins
Total Time: 20 mins (includes cooking time)
Servings: 2 (makes about 8-10 small pancakes)
Ingredients:
- 1 cup low-fat or full-fat cottage cheese
- 2 large eggs
- 1/2 cup old-fashioned rolled oats
- 1 tbsp maple syrup or honey
- 1/2 tsp baking powder
- 1/2 tsp vanilla extract
- 1/4 tsp ground cinnamon
- Coconut oil or butter, for the griddle
Instructions:
- Combine Ingredients: Place all ingredients—cottage cheese, eggs, rolled oats, maple syrup, baking powder, vanilla, and cinnamon—into a high-speed blender.
- Blend Until Smooth: Secure the lid and blend on high for 30-60 seconds, or until the batter is completely smooth and no lumps from the cottage cheese or oats remain. Scrape down the sides if needed.
- Rest the Batter: Let the batter rest in the blender for 5-10 minutes. This important step allows the oats to hydrate, which thickens the batter and results in a fluffier pancake.
- Heat the Griddle: While the batter rests, place a non-stick skillet or griddle over medium heat. Add a small amount of coconut oil or butter and let it melt to coat the surface.
- Cook the Pancakes: Pour the batter onto the hot griddle to form small pancakes, about 3 inches in diameter. Cook for 2-3 minutes per side, or until you see bubbles forming on the surface and the edges look set.
- Flip and Finish: Carefully flip the pancakes and cook for another 1-2 minutes on the other side, until golden brown and cooked through.
- Serve and Enjoy: Transfer the cooked pancakes to a plate. Keep them warm while you cook the remaining batter. Serve your beautiful, protein-packed pancakes with your favorite healthy toppings like fresh berries, a dollop of Greek yogurt, or a drizzle of maple syrup.
Recipe Notes:
- Blender is Best: Using a blender is highly recommended to break down the cottage cheese curds and oats, creating a perfectly smooth, uniform batter.
- Choosing Your Cottage Cheese: Both full-fat and low-fat cottage cheese work well. Full-fat will result in a slightly richer, more tender pancake.
- Gluten-Free Option: To ensure this recipe is gluten-free, simply use certified gluten-free rolled oats.
- No Oats? If you don’t have rolled oats, you can substitute with 1/4 cup of all-purpose or whole wheat flour. The texture will be slightly different but still delicious.
- Meal Prep and Storage: These pancakes are fantastic for meal prep! Let them cool completely, then store them in an airtight container in the refrigerator for up to 4 days. Reheat in the toaster or microwave.
There you have it – a breakfast that feels like a treat but works hard to fuel your body. These High-Protein Cottage Cheese Pancakes are proof that you don’t have to choose between delicious and nutritious. We hope you love how easy and satisfying they are!
Estimated Nutritional Information (per serving, without toppings)
Calories: 365; Protein: 28g; Carbohydrates: 32g; Fat: 14g; Fiber: 4g; Sugar: 14g; Sodium: 450mg
Disclaimer: Nutritional information is estimated and can vary depending on specific ingredients, brands, and serving sizes used. This information is provided for guidance only and should not be considered a substitute for professional medical or nutritional advice.
