Fluffy Cottage Cheese Protein Pancakes
Upgrade your mornings with cottage cheese protein pancakes—fluffy, satisfying, and packed with protein for a delicious, energizing breakfast worth trying!
Ingredients
- 1 cup cottage cheese (2% or 4% gives the best texture; low-fat works too)
- 2 large eggs
- 1–2 tablespoons milk (dairy or unsweetened almond/oat milk), as needed to thin
- 1–2 teaspoons honey or maple syrup (optional, for subtle sweetness)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon (optional but lovely)
- Pinch of salt
- Butter, ghee, or oil for the pan
- Optional toppings: fresh berries, sliced banana, Greek yogurt, maple syrup, nut butter
Instructions
- Blend the batter: Add cottage cheese, oats, eggs, 1 tablespoon milk, honey or maple (if using), vanilla, baking powder, cinnamon, and salt to a blender. Blend until smooth, 20–40 seconds. The batter should be thick but pourable. If it’s too thick, blend in another splash of milk.
- Rest briefly: Let the batter sit for 3–5 minutes to allow the oats to hydrate. This helps the pancakes puff and sets the texture.
- Preheat the pan: Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil. You want the surface hot enough that a drop of water sizzles, but not smoking.
- Cook the pancakes: Pour 1/4 cup batter per pancake. Cook 2–3 minutes until the edges look set and small bubbles appear. Flip gently and cook another 1–2 minutes until golden and cooked through.
- Adjust heat as needed: If the outsides brown too fast, lower the heat. If they’re pale and slow to set, turn it up slightly.
- Serve warm: Top with fruit, a dollop of Greek yogurt, a drizzle of maple, or a swipe of almond butter. Enjoy immediately.
