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Learn how to make Cottage Cheese Protein Pancakes. This simple recipe uses regular ingredients, and packs 18 grams of protein and 2 grams of fiber. It also comes in around 220 calories!
Protein-packed pancakes that don’t taste like chalk?
Yes!
This family-friendly breakfast uses simple ingredients, and no, you don’t need to reach for the protein powder for your pancake batter.
We’re using low-fat cottage cheese, rolled oats, and egg whites and I’m telling you, you’re going to be making batches of this weekly because the pancakes go flying off the plate!
The tang from the cottage cheese makes these taste like you’re making sourdough pancakes from scratch. But you can feel good about serving them to your family because they are loaded with protein, there’s no all purpose flour – so they are completely gluten-free, and they come together in a blender.
You read all of that correctly…
Easy peasy.
If you’ve tried the cottage cheese pancakes from Trader Joes, these are a copy cat recipe, but dare I say these are better.
Keep in mind these pancakes are on the thinner side, they aren’t thick and fluffy, but what they lack in height, they make up for in the flavor and the protein department 😉
Ingredients for cottage cheese protein pancakes
- Low-fat cottage Cheese: is the best bang for your buck! It gives the pancakes the best flavor. Feel free to swap for whole milk cottage cheese if that’s what you have on hand. I’d skip fat-free cottage cheese, the pancakes need just a bit of extra fat to keep them from sticking to the pan.
- Rolled Oats: or use oat flour. I usually don’t have oat flour, so I make my own by adding it to a high speedblender and letting it run until it breaks down.
- Egg Whites: give this a protein packed punch along with the cottage cheese. I use the egg whites in a carton and add them with the wet ingredients.
- Butter: melted butter gives these just the right amount of fat and flavor.
- Baking Powder: acts as the leavening agent and gives these just a bit of rise.
- Vanilla Extract: just a half tsp for a little flavor.
Serving Suggestions
- Spread with nut butter, sprinkle with cinnamon and top with banana slices
- Spread greek yogurt, sprinkle nuts and chocolate chips on top
- Use homemade Nutella as a spread
- Add a drizzle of maple syrup and fresh blueberries
Why you’ll love this family favorite!
- They pack a protein punch with 18 grams of protein per serving and 2 grams of fiber.
- They’re customizable. Add a couple of blueberries as the pancakes cook in the skillet, or sprinkle a tablespoon of chia seeds to up the fiber, into the batter once blended, before cooking in the pan.
- They’re perfect to meal prep for the week ahead. Store in the fridge in an airtight container and then just reheat on a plate in the microwave in a single layer for 15-20 seconds on high power.
Other high protein recipes to try
- Homemade High Protein Bagels
- Manakish (Bread with Za’atar and Cheese)
- How to Make Egg Bites
- Freezer Breakfast Sandwiches with Chicken Sausage
- Mini Protein Jalapeno Bagels with Cheddar Cheese
Cottage Cheese Protein Pancakes
Equipment
Ingredients
- ⅔ cup rolled oats (or use 80 grams oat flour, see notes)
- 1 cup low-fat cottage cheese
- ⅔ cup egg whites
- 2 tablespoons butter melted and cooled
- 1 teaspoon baking powder
- ½ teaspoon vanilla extract or bean paste
Instructions
- BLEND: add the rolled oats to a high speed blender and blend, until it breaks down into a flour like consistency (or oat flour.)
- ADD: the cottage cheese, egg whites, baking powder, butter, and vanilla to the same blender and continue to blend until you have a batter-like consistency. Keep in mind that it will be slightly thinner than traditional pancake batter.
- WARM: allow the batter to rest while you heat a skillet or a pancake griddle over medium-low heat for at least 5 minutes.
- TEST: Spray the pan with nonstick cooking spray. Drop a small test batch to see if the skillet is hot enough. If the batter spreads too thin, chances are the skillet isn’t hot enough. Allow the pancake to cook, remove and then try again.
- COOK: Using ¼ cup measuring cup, drop as many pancakes that will fit in the skillet or the griddle. Cook for 90 seconds on the first side until bubbles start to form on the surface. Flip, and cook the second side for 30-60 seconds until golden brown. Remove to a plate.
- SERVE: Cook remaining pancakes the same way. Serve with maple syrup and fresh berries, fresh fruit, or however you like!
Notes
- Using oat flour: if using oat flour, replace with 80 grams by weight. I don’t suggest using it cup for cup, weigh the flour to get the best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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