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–+ servings

Cottage Cheese Protein Pancakes

Cottage Cheese Protein Pancakes Recipe
Fluffy, high-protein pancakes made with cottage cheese, oats, and eggs—quick to blend, easy to cook, and perfect for a satisfying breakfast.
Amanda
Prep Time 5 minutes
Cook Time 15 minutes
Rest Time 5 minutes
Total Time 25 minutes
Serving Size 4

Equipment

  • High-speed blender
  • Nonstick pan or griddle
  • Measuring cups and spoons
  • Spatula
  • Mixing bowl
  • Ladle or scoop
  • Cooling rack

Ingredients

  • 1 cup low-fat cottage cheese
  • 2 large eggs
  • 1 cup old-fashioned rolled oats or quick oats
  • 1 scoop vanilla protein powder optional, for extra protein
  • 1 tsp baking powder
  • 0.25 tsp baking soda
  • 0.5 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 tbsp allulose or erythritol; 1–2 tbsp to taste
  • 0.25 cup unsweetened almond milk adjust for batter thickness
  • Greek yogurt, berries, or nut butter optional for serving

Instructions

  • Add cottage cheese, eggs, oats, protein powder, baking powder, baking soda, cinnamon, vanilla, sweetener, and almond milk to a blender.
  • Blend until smooth but not runny. Let batter rest for 5 minutes.
  • Heat a nonstick pan over medium; lightly oil or spray.
  • Pour about 1/4 cup batter per pancake. Cook 2–3 minutes until bubbles form; flip and cook 1–2 minutes more.
  • Transfer to a cooling rack or plate and repeat with remaining batter. Serve with optional toppings.

Notes

Swap a little almond flour for some oats for a softer texture. Use vanilla protein powder and low-fat cottage cheese for extra protein. Leftovers keep up to 3 days; reheat in a toaster or skillet.

Nutrition

Calories: 195kcal | Protein: 19g | Saturated Fat: 2g | Cholesterol: 110mg | Sodium: 425mg