Description
These fluffy cottage cheese protein pancakes are light, airy, and packed with protein, making them a perfect quick and healthy breakfast option that balances flavor, texture, and nutrition.
Ingredients
Scale
- 1 cup cottage cheese (full-fat or low-fat, small-curd preferred)
- 3 large eggs (room temperature)
- 1 cup rolled oats (ground into oat flour)
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 tablespoon honey or maple syrup (optional)
- 1/4 cup milk (any kind, almond or oat milk works well for dairy-free)
- Pinch of salt
Instructions
- Make oat flour: Place 1 cup of rolled oats into your blender or food processor and pulse until you get a fine, flour-like consistency (about 30 seconds). Set aside.
- Blend wet ingredients: In the blender, add 1 cup cottage cheese, 3 large eggs, 1/4 cup milk, 1 teaspoon vanilla extract, and 1 tablespoon honey or maple syrup if using. Blend until smooth and creamy, about 1 minute. The batter will be thick but pourable.
- Combine dry ingredients: In a separate bowl, whisk together the oat flour, 1 teaspoon baking powder, and a pinch of salt.
- Mix wet and dry: Pour the wet mixture into the dry ingredients bowl and stir gently with a spatula or spoon until just combined. Avoid over-mixing to keep pancakes fluffy. If the batter seems too thick, add a tablespoon of milk to loosen it.
- Heat your skillet: Preheat over medium heat and lightly grease with butter or oil. You’ll know it’s ready when a few drops of water sizzle and evaporate quickly.
- Cook pancakes: Spoon about 1/4 cup (60 ml) of batter per pancake onto the skillet. Cook for 2-3 minutes until bubbles form on the surface and edges look set. Flip carefully and cook the other side for another 2 minutes or until golden brown.
- Keep warm: Transfer cooked pancakes to a plate and keep warm in a low oven (around 200°F / 95°C) if making a batch.
- Serve immediately: Enjoy with your favorite toppings—fresh fruit, nut butter, yogurt, or a drizzle of maple syrup.
Notes
Use room temperature eggs and cottage cheese for smoother batter and fluffier pancakes. Do not overmix the batter to avoid tough pancakes. Let the batter rest 5-10 minutes for better texture. Cook on medium heat and flip when bubbles form and edges look set. Keep pancakes warm in a low oven if making a batch. Adjust milk to get the right batter consistency.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 3 pancakes
- Calories: 280320
- Sugar: 4
- Sodium: 300
- Fat: 8
- Saturated Fat: 2
- Carbohydrates: 25
- Fiber: 4
- Protein: 25
Keywords: cottage cheese pancakes, protein pancakes, healthy breakfast, easy pancakes, fluffy pancakes, high protein breakfast, gluten-free pancakes