High-Protein Cottage Cheese Pancakes
These High-Protein Cottage Cheese Pancakes are the perfect way to start your day with a delicious, nutritious, and satisfying breakfast. Made with cottage cheese, oat flour, and eggs, they’re packed with muscle-building protein, fiber, and healthy fats to keep you full and energized for hours. Whether you’re looking for a gluten-free, high-protein, or meal-prep-friendly breakfast, these pancakes are a fluffy and flavorful option that can be customized with your favorite sweet or savory toppings. Quick, easy, and absolutely delicious—give them a try today!
Equipment
- Blender or Food Processor: To blend the batter into a smooth consistency (optional but recommended for the best texture).
- Mixing Bowl & Whisk: If you prefer to mix by hand instead of using a blender.
- Measuring Cups & Spoons: For accurate ingredient measurements.
- Non-Stick Skillet or Griddle: A good non-stick surface ensures even cooking and prevents sticking.
- Spatula – For flipping the pancakes without breaking them.
- Ladle or Measuring Cup: To scoop and pour the batter evenly.
- Cooling Rack (Optional): If you’re making a big batch, cooling the pancakes on a rack prevents them from becoming soggy.
Ingredients
For the Pancakes
- 1 cup cottage cheese full-fat or low-fat
- 2 large eggs
- ½ cup oat flour or blended rolled oats
- ½ teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 tablespoon honey or maple syrup optional, for natural sweetness
- ½ teaspoon cinnamon optional, for warmth and flavor
- Pinch of salt
- ½ tablespoon melted butter or coconut oil for cooking
For Toppings (Optional but Recommended)
- Greek yogurt
- Fresh berries strawberries, blueberries, raspberries
- Chopped nuts almonds, pecans, walnuts
- Drizzle of honey or maple syrup
- A sprinkle of chia or flaxseeds for extra fiber
Instructions
- Step 1: Blend the Batter
- For the fluffiest pancakes with a smooth texture, blend all the ingredients together:
- In a blender or food processor, add the cottage cheese, eggs, oat flour, baking powder, vanilla extract, honey (if using), cinnamon, and salt.
- Blend until you get a smooth, thick batter. If the batter looks too thick, add a splash of milk (almond, dairy, or oat) to thin it slightly.
- Tip: If you prefer a more rustic texture, you can mix everything in a bowl, leaving the cottage cheese slightly chunky for a heartier bite.
- Step 2: Heat the Pan
- Heat a non-stick skillet or griddle over medium-low heat.
- Lightly grease the pan with butter or coconut oil to prevent sticking.
- Tip: Keep the heat moderate—these pancakes cook slower than regular pancakes due to their high protein content.
- Step 3: Cook the Pancakes
- Pour about ¼ cup of batter per pancake into the pan.
- Cook for about 2-3 minutes, until you see bubbles forming on the surface and the edges start to look set.
- Flip carefully with a spatula and cook for another 1-2 minutes until golden brown.
- Repeat with the remaining batter, greasing the pan as needed.
- Step 4: Serve and Enjoy!
- Stack your warm, protein-packed pancakes and top them with Greek yogurt, fresh berries, chopped nuts, and a drizzle of honey or maple syrup. Enjoy them fresh for the best taste!
Notes
One of the best things about these High-Protein Cottage Cheese Pancakes is that they’re perfect for meal prep! Whether you want to make them ahead for busy mornings or store leftovers for later, here’s how to keep them fresh, fluffy, and delicious.
Make-Ahead Tips
✔ Blend the Batter in Advance: You can prepare the batter up to 24 hours ahead and store it in an airtight container in the refrigerator. Give it a quick stir before cooking. ✔ Cook a Large Batch: These pancakes reheat beautifully, so feel free to double or triple the recipe and save extras for later. ✔ Pre-Portion for Quick Meals: Cook and store pancakes in individual serving sizes so you can grab and reheat just what you need.Refrigerator Storage
✔ Cool Completely Before Storing: Let the pancakes cool on a wire rack before placing them in the fridge. This prevents them from becoming soggy. ✔ Store in an Airtight Container: Stack the pancakes with parchment paper between each layer to prevent sticking. ✔ Shelf Life: Pancakes stay fresh in the fridge for up to 4 days. ✔ How to Reheat:- Microwave: Warm for 30 seconds to 1 minute on a microwave-safe plate.
- Stovetop: Heat in a dry skillet over low-medium heat for 2 minutes per side.
- Toaster: Pop them in the toaster for crispy edges and quick reheating.
Freezer Storage
✔ Freeze for Long-Term Storage: These pancakes freeze wonderfully, making them great for meal prep! ✔ How to Freeze:- Arrange pancakes in a single layer on a baking sheet and freeze for 30 minutes (this prevents them from sticking together).
- Transfer to a zip-top freezer bag or airtight container.
- Label with the date—they’ll stay fresh for up to 3 months.
- Microwave: Heat for 60-90 seconds.
- Toaster: Toast on medium until warm and slightly crispy.
- Oven: Bake at 300°F (150°C) for 10 minutes if reheating a large batch.