Description
Indulge in a sophisticated breakfast with these light, fluffy cottage cheese protein pancakes. By blending high-quality cottage cheese with rolled oats, eggs, and aromatic spices, you achieve a protein-packed meal that keeps you satisfied without the need for refined flours. Perfect for a nutritious weekend brunch or a week of healthy meal prepping, these pancakes offer a tender crumb and a subtle flavor profile that pairs perfectly with your favorite healthy toppings.
Ingredients
1 cup cottage cheese
1 cup rolled oats
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
Optional: fresh berries or maple syrup for serving
Instructions
Place all ingredients into a high-speed blender.
Blend on high until the mixture is completely smooth and the cottage cheese curds have disappeared.
Preheat a non-stick skillet or griddle over medium heat.
Lightly grease the pan with a small amount of oil or butter.
Pour 1/4 cup scoops of batter onto the skillet for each pancake.
Cook until bubbles form on the surface and the edges look set, roughly 2-3 minutes.
Flip and cook the second side until golden brown, about 1-2 minutes.
Notes
Use full-fat cottage cheese for the best texture and moisture. Ensure your baking powder is fresh to get the necessary lift. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in a toaster or microwave.
- Prep Time: 5
- Cook Time: 10
- Category: Breakfast
- Method: Griddling
- Cuisine: Modern American
Nutrition
- Serving Size: 2-3 pancakes
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 4g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 190mg