Cottage Cheese Protein Pancakes: The Easy High-Protein Breakfast You’ll Love
These Cottage Cheese Protein Pancakes are fluffy, naturally high in protein, and made with just four simple ingredients. They’re perfect for a healthy breakfast, post-workout meal, or easy weekend brunch.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 8 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
1/2 cup old-fashioned rolled oats
1/2 cup cottage cheese
2 large eggs
1/8 teaspoon kosher salt
Maple syrup, honey, jam, or fresh berries, for serving
Instructions
1. Place the rolled oats, cottage cheese, eggs, and kosher salt into a blender.
2. Blend on high speed for about 30 seconds until the batter is completely smooth.
3. Heat a large nonstick skillet over medium heat and lightly grease if needed.
4. Pour about 2 tablespoons of batter for each pancake onto the hot skillet, leaving space between each pancake.
5. Cook for 2 to 3 minutes until the edges are set and the bottoms are golden brown. The batter will not bubble like traditional pancakes.
6. Carefully flip each pancake with a thin spatula.
7. Cook the second side for 1 to 2 minutes until golden brown and fully cooked.
8. Transfer the pancakes to a serving plate.
9. Repeat with the remaining batter.
10. Serve warm with maple syrup, honey, jam, fresh berries, or your favorite toppings.
Notes
Blend the batter thoroughly for the smoothest texture.
Old-fashioned rolled oats provide the best consistency.
Cook over medium heat to prevent the pancakes from browning too quickly.
These pancakes are best enjoyed fresh but can be refrigerated in an airtight container for up to 5 days.
Freeze leftovers for up to 2 months and reheat in the microwave, toaster, or skillet.
Add vanilla extract or cinnamon to the batter for extra flavor if desired.