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Cottage Cheese Protein Pancakes

A high-protein, nutrient-dense breakfast option featuring cottage cheese and rolled oats for a satisfying and healthy start to the day.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Pancake Batter
  • 1 cup low-fat cottage cheese 225 g
  • 1 cup rolled oats 90 g
  • 2 large eggs
  • 1 tsp vanilla extract 5 ml
  • 1/2 tsp baking powder 2 g
  • 1/8 tsp salt 0.5 g
  • 1 tbsp vegetable oil 15 ml

Equipment

  • Blender
  • Non-stick skillet
  • Spatula

Method
 

Preparation
  1. Combine cottage cheese, oats, eggs, vanilla, baking powder, and salt in a blender.
  2. Blend on high speed for 30 seconds until the batter is smooth and creamy.
  3. Rest the batter for 5 minutes until small bubbles appear.
  4. Heat a non-stick skillet over medium-low heat and lightly brush with oil.
  5. Pour 1/4 cup of batter per pancake onto the skillet.
  6. Cook for 3 minutes until edges are set and dry.
  7. Flip the pancakes and cook the second side for 2 minutes until firm and golden.
  8. Remove from the skillet immediately and serve warm.

Notes

Store leftovers in an airtight container for up to 3 days in the fridge or 1 month in the freezer. Reheat in a toaster or microwave for 30 seconds.