Cottage Cheese Protein Pancakes
⏱ 15 min💪 35g protein per serving🔥 ~330 cal🍽 2 servings
These are not sad diet pancakes. Cottage cheese blended into the batter does two things at once: it carries the protein and it keeps the inside custardy instead of dry, which is the usual failure mode of anything called a protein pancake. Four ingredients, one blender.
Ingredients
- 1 cup cottage cheese
- 4 large eggs
- 1 cup old-fashioned rolled oats
- 1 tsp vanilla extract
- 1 tsp baking powder
- Pinch of salt
- Butter or oil, for the pan
Instructions
- Add everything to a blender and blend for 30 seconds until smooth. Let the batter rest 5 minutes so the oats hydrate and it thickens.
- Heat a nonstick skillet over medium-low. Medium-low matters, these brown faster than regular pancakes.
- Butter the pan and pour 1/4 cup portions of batter.
- Cook 2 to 3 minutes until bubbles form and the edges set, then flip and cook another 90 seconds.
- Serve immediately with maple syrup and berries.
Tips
- Resting the batter is the difference between fluffy and flat. Do not skip it.
- Cook these lower and slower than normal pancakes. High heat scorches the outside before the middle cooks.
- Leftovers reheat well in a toaster, which is why doubling the batch is worth it.
FAQ
- Can I taste the cottage cheese?
- No. Blended into the batter and cooked, it reads as richness, the way buttermilk does.
- Can I make the batter ahead?
- Up to 24 hours in the fridge. It thickens considerably, so thin it with a splash of milk before cooking.
- Are these gluten free?
- Yes if you use certified gluten free oats. There is no flour in the recipe.
