Description
Craving a breakfast that’s high in protein, low in carbs, and totally crave-worthy? Cottage cheese pancakes are light, fluffy, slightly tangy, and protein-packed for lasting energy.
Ingredients
1 cup full-fat cottage cheese (small curd preferred)
3 large eggs
¾ cup rolled oats (or almond flour for grain-free)
1 tablespoon honey or maple syrup
½ teaspoon vanilla bean
¼ teaspoon baking powder
Dash of salt
Optional: cinnamon or lemon zest
Instructions
1. In a blender, combine cottage cheese, eggs, oats, honey, vanilla, baking powder, and salt.
2. Blend until smooth, scraping the sides as needed.
3. Let the batter rest for 5–10 minutes.
4. Heat a lightly oiled pan over medium heat.
5. Pour ¼ cup batter per pancake.
6. Cook for 2 minutes until bubbles form, then flip and cook 1–2 more minutes.
7. Keep pancakes warm while cooking the rest.
Notes
Letting the batter sit helps absorb liquid and boosts fluffiness.
Blend well to ensure a smooth texture and no curds.
Whipping egg whites and folding them in makes them extra airy.
For savory twists, add herbs or cheese.
Pancakes freeze well when layered between parchment and stored airtight.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 210
- Sugar: 3g
- Sodium: 280mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 125mg
Keywords: cottage cheese, protein pancakes, gluten-free, low carb