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Fluffy High-Protein Cottage Cheese Pancakes

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These fluffy high-protein cottage cheese pancakes are a wholesome breakfast option that is easy to make, packed with protein, and naturally gluten-free when using certified oats. They offer a tender texture with a subtle tang and keep you full and energized.

Ingredients

Scale
  • 1 cup (225g) small-curd cottage cheese
  • 3 large eggs, room temperature
  • 1/2 cup (45g) rolled oats, ground into oat flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 tablespoon honey or maple syrup (optional)
  • A pinch of salt
  • Butter or oil for cooking (e.g., melted coconut oil)

Instructions

  1. Place 1/2 cup (45g) rolled oats in a blender or food processor. Pulse until it becomes a fine, flour-like powder, about 20-30 seconds. Avoid over-blending into a paste.
  2. In a medium bowl, combine the oat flour, 1 teaspoon baking powder, and a pinch of salt. Stir gently to distribute evenly.
  3. In the blender (no need to clean it out), add 1 cup (225g) cottage cheese, 3 large eggs, 1 teaspoon vanilla extract, and 1 tablespoon honey or maple syrup (if using). Blend until smooth and creamy, about 30-45 seconds.
  4. Pour the wet mixture into the dry ingredients bowl. Stir gently but thoroughly with a spatula until just combined. The batter should be thick but pourable. If too thick, add 1-2 tablespoons of milk or water.
  5. Heat a non-stick skillet or griddle over medium heat. Add a small amount of butter or oil and let it melt, swirling to coat evenly.
  6. Using a 1/4 cup (60 ml) measure, pour batter onto the skillet. Cook for about 3-4 minutes until bubbles form on the edges and the bottom is golden brown.
  7. Flip carefully and cook for another 2-3 minutes on the other side.
  8. Transfer cooked pancakes to a plate and cover loosely with foil or a clean kitchen towel to keep warm while finishing the batch.
  9. Serve immediately topped with fresh fruit, nut butter, or a drizzle of maple syrup.

Notes

Use fresh baking powder for best rise. Blend cottage cheese and eggs until smooth to avoid grainy texture. Cook on medium heat to prevent burning and ensure fluffy pancakes. Let batter rest for 5 minutes for better texture. Flip pancakes only once when bubbles form and edges firm up. Batter can be stored in fridge up to 24 hours. Leftovers keep well refrigerated for 3 days or frozen for up to 2 months.

Nutrition

Keywords: cottage cheese pancakes, high protein pancakes, gluten-free pancakes, healthy breakfast, easy pancakes, protein breakfast

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