Description
These Cottage Cheese Pancakes are fluffy, protein-packed, and easy to make! Made with simple ingredients, they’re a healthy, high-protein breakfast that’s perfect for busy mornings, post-workout meals, or weekend brunch. Naturally low in carbs and high in protein, these pancakes are satisfying, nutritious, and customizable with your favorite toppings.
Ingredients
✅ 1 cup cottage cheese (full-fat for best texture)
✅ 2 large eggs
✅ ½ cup flour (all-purpose, whole wheat, or oat flour)
✅ 1 teaspoon baking powder
✅ ¼ cup milk or almond milk (to adjust batter consistency)
✅ 1 tablespoon honey or maple syrup (optional, for sweetness)
✅ 1 teaspoon vanilla extract
✅ ¼ teaspoon salt
✅ Butter or oil (for cooking)
🔄 Ingredient Swaps & Variations:
- Gluten-Free Option: Use oat flour or almond flour.
- Dairy-Free Version: Use dairy-free cottage cheese and almond milk.
- Extra Protein: Add 1 scoop of vanilla protein powder.
- Lower Carb: Reduce flour to ¼ cup and add 1 more egg for a fluffier, lower-carb version.
Instructions
1️⃣ In a blender or food processor, blend cottage cheese, eggs, milk, honey, and vanilla extract until smooth and creamy.
2️⃣ In a separate mixing bowl, whisk together flour, baking powder, and salt.
3️⃣ Slowly mix the wet ingredients into the dry ingredients. Stir until just combined—do not overmix.
4️⃣ Heat a non-stick skillet or griddle over medium heat and add butter or oil.
5️⃣ Pour ¼ cup of batter per pancake onto the skillet. Cook for 2-3 minutes until bubbles appear on the surface, then flip and cook for another 1-2 minutes until golden brown.
6️⃣ Stack pancakes and serve with your favorite toppings like fresh fruit, Greek yogurt, honey, or nut butter.
Notes
- Use Full-Fat Cottage Cheese: Creates a creamier texture and better flavor.
- Blend for a Smooth Texture: If you prefer a silky batter, blending is essential.
- Storage: Keep in an airtight container in the refrigerator for up to 4 days.
- Reheating: Warm in a skillet for 2 minutes or microwave for 30 seconds.
- Freezing: Freeze in a single layer on a baking sheet, then transfer to a freezer bag. Reheat directly from frozen.