Cottage Cheese Pancakes (Fluffy, 21 g Protein)
Fluffy, tender cottage cheese pancakes made with oats and eggs in a blender. A high-protein breakfast that tastes like a treat.
Published
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Servings
- 2
Cottage cheese gives these pancakes a soft, almost custardy center and about 21 g of protein per serving. Prefer a version with Greek yogurt? Try our protein pancakes.
Ingredients
- 200 g (¾ cup) cottage cheese
- 2 eggs
- 60 g (⅔ cup) rolled oats
- 1 tbsp honey
- 1 tsp baking powder
- ½ tsp vanilla and a pinch of salt
- 1 tsp butter for the pan
Instructions
- Blend everything except the butter until smooth. Rest the batter for 5 minutes.
- Heat a non-stick pan over medium-low heat and brush with butter.
- Pour 2–3 tbsp of batter per pancake and cook for about 2 minutes, until bubbles appear.
- Flip and cook 1 minute more. Serve with berries and yogurt.
Nutrition per serving
- kcal
- 335
- Protein
- 21 g
- Carbs
- 30 g
- Fat
- 13 g
Tips
- Low heat is essential: the cheese browns quickly.
- Freeze leftovers and reheat in a toaster.
