High Protein Cottage Cheese Pancakes

Stack of three golden cottage cheese pancakes with maple syrup, blueberries and sliced strawberries on a white plate

High Protein Cottage Cheese Pancakes

Fluffy blender pancakes made with cottage cheese and oats, with about 21g of protein per serving.

Course Breakfast

Cuisine American

Keyword cottage cheese pancakes, high protein breakfast

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 282kcal

Ingredients

1 1/2 cups 2% cottage cheese about 340 g
3 large eggs
3/4 cup old-fashioned rolled oats about 60 g
2 tablespoons maple syrup
1 teaspoon vanilla extract
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
nonstick cooking spray for the pan

Instructions

Blend the batter. Add the cottage cheese, eggs, maple syrup and vanilla to a blender. Blend until completely smooth.
Add the dry ingredients. Add the oats, baking powder, cinnamon and salt. Blend again until the oats are fully ground and the batter is thick and smooth.
Rest the batter. Let the batter sit for 5 minutes so it thickens.
Heat the pan. Heat a nonstick skillet or griddle over medium-low heat and coat it lightly with cooking spray.
Pour the pancakes. Pour about 1/4 cup of batter per pancake, leaving room between them.
Cook the first side. Cook for 2 to 3 minutes, until the edges look set and bubbles form on top.
Flip and finish. Flip and cook for 1 to 2 minutes more, until golden and cooked through.
Serve. Serve warm in stacks of 3 with fresh blueberries, sliced strawberries and a drizzle of maple syrup.

Notes

Makes about 9 pancakes (3 servings of 3). Nutrition does not include toppings and is calculated from USDA ingredient values and is an estimate; it has not been lab tested. Calorie needs vary, so check with your healthcare provider.

Nutrition