It is a fresh Monday morning and you need energy. These high protein cottage cheese pancakes are the perfect healthy reset. They are light, fluffy, and incredibly filling.
You can whip these up in minutes using your blender. No messy bowls or complicated steps are required here. Your family will love this simple, nutritious breakfast right away.
Why These High Protein Cottage Cheese Pancakes Work
These pancakes are a total game-changer for busy mornings. They pack a huge punch of protein to keep you full. This makes them ideal for your weekly meal prep routine.
The cottage cheese creates a wonderfully creamy and tender texture. You won’t even know it is in there! It is a great way to fuel your body naturally.
Simple Cooking Method
Making these is as easy as pushing a button. You just toss everything into a blender and spin. Even if you are a beginner, you can do this. The batter comes out perfectly every single time.
Ingredients You’ll Need
You likely have most of these items in your pantry already.
- 1 cup low-fat cottage cheese
- 1 cup rolled oats
- 2 large eggs
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 tablespoon maple syrup
Step-by-Step Directions
- Place cottage cheese, oats, eggs, baking powder, vanilla, cinnamon, and sweetener into a blender.
- Process until the batter is smooth and well combined.
- Preheat a non-stick skillet or griddle over medium heat and lightly grease.
- Pour approximately 1/4 cup of batter per pancake onto the hot surface.
- Cook for 2-3 minutes until bubbles form on the surface and edges look set.
- Flip the pancakes and cook for an additional 1-2 minutes until golden brown on both sides.
- Serve immediately with desired toppings.
Best Ways to Enjoy It
Serve these warm with a handful of fresh berries. A dollop of Greek yogurt adds even more protein. You can also add a light drizzle of honey. Pack them into containers for easy weekday lunches too.
Keep It Fresh
Store any leftovers in the fridge for four days. They stay fresh and delicious in an airtight container. Reheat them quickly in your toaster for a crispy golden edge. You can also freeze them for up to a month.
Recipe Tips for Best Results
- Use a good non-stick skillet to ensure easy flipping.
- Let the batter sit for a minute to thicken up.
- Keep the heat at medium so the centers cook through.
- Don’t skip the cinnamon for that warm, cozy flavor.
- Make a double batch to save time during the week.
- Use a measuring cup for perfectly even pancake sizes.
Ways to Switch It Up
- Stir in some fresh blueberries after blending the batter.
- Add a few dark chocolate chips for a weekend treat.
- Mix in lemon zest for a bright, spring-inspired flavor.
- Swap cinnamon for pumpkin spice during the cozy fall months.
Common Questions
Can I taste the cottage cheese?
No, you cannot taste it at all. The blender makes the batter completely smooth and creamy. It just adds moisture and lots of healthy protein.
Can I use steel-cut oats?
Rolled oats are definitely the best choice for this recipe. Steel-cut oats are too hard and won’t blend correctly. Quick oats also work in a pinch.
I hope these pancakes bring a little joy to your morning. They are a staple in my kitchen for a reason. Enjoy every fluffy, protein-packed bite!
— Katie Wood
Ingredients
- 1 cup low -fat cottage cheese
- 1 cup rolled oats
- 2 large egg s
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 tablespoon maple syrup
Instructions
- Place cottage cheese, oats, eggs, baking powder, vanilla, cinnamon, and sweetener into a blender.
- Process until the batter is smooth and well combined.
- Preheat a non-stick skillet or griddle over medium heat and lightly grease.
- Pour approximately 1/4 cup of batter per pancake onto the hot surface.
- Cook for 2-3 minutes until bubbles form on the surface and edges look set.
- Flip the pancakes and cook for an additional 1-2 minutes until golden brown on both sides.
- Serve immediately with desired toppings.
