High Protein Cottage Cheese Pancakes
Fluffy, protein-packed pancakes made with cottage cheese and oats, perfect for a quick breakfast or post-workout meal.
Ingredients
Main Ingredients
- 1 cup cottage cheese (full-fat or low-fat)
- 1 cup rolled oats Quick oats are okay
- 4 large eggs
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 pinch salt
- as needed butter or oil for cooking
Instructions
Preparation
- Add cottage cheese, oats, eggs, baking powder, vanilla, and salt to a blender. Blend until smooth and uniform.
- If the batter is very thick, thin it with 1–2 tablespoons of milk or water.
Cooking
- Heat a skillet over medium. Add a small knob of butter or a teaspoon of oil and swirl to coat.
- Pour batter onto the hot skillet in your desired pancake size (about 2–3 tablespoons for silver-dollar, ¼ cup for larger pancakes).
- Cook until bubbles form across the surface and the edges look set (about 2–3 minutes).
- Flip gently and cook the other side until golden brown, about 1–2 minutes more.
- Transfer to a plate and keep warm in a low oven if making a batch. Serve immediately with toppings.
Notes
For a gluten-free version, use certified gluten-free oats. Letting the batter rest 5–10 minutes hydrates the oats for fluffier pancakes. Test one pancake first to adjust heat and oil based on the result.