Description
These high-protein cottage cheese pancakes are soft, fluffy, and packed with nutrition. Perfect for a quick breakfast, they deliver a creamy texture with a lightly sweet flavor while keeping you full and energized.
Ingredients
- 1 cup cottage cheese
- 2 large eggs
- 1/2 cup oats or oat flour
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1–2 tablespoons honey or maple syrup
- 2–4 tablespoons milk
- Pinch of salt
- 1/2 teaspoon cinnamon (optional)
- Butter or oil for cooking
- Greek yogurt (optional topping)
- Fresh berries (optional topping)
- Banana slices (optional topping)
- Chopped nuts (optional topping)
Instructions
1. Add cottage cheese and eggs to a blender or bowl and mix until smooth or slightly textured.
2. Add oats, flour, baking powder, salt, cinnamon, vanilla, and honey, then mix well.
3. Gradually add milk until you get a thick but pourable batter.
4. Let the batter rest for 5 minutes.
5. Heat a non-stick skillet over medium heat and add butter or oil.
6. Pour 2–3 tablespoons of batter for each pancake.
7. Cook for 2–3 minutes until bubbles form, then flip and cook another 1–2 minutes.
8. Transfer pancakes to a plate and keep warm.
9. Serve with your favorite toppings like syrup, yogurt, fruits, or nuts.
Notes
- Blend batter for smoother pancakes or mix lightly for more texture.
- Do not over-thin the batter; it should stay slightly thick.
- Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
- Reheat in a skillet or toaster for best texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2-3 pancakes
- Calories: 280
- Sugar: 6g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 110mg