Why You’ll Love These High-Protein Cottage Cheese Pancakes
If you’re looking for a nutritious breakfast that packs a ton of protein, you have to try these high-protein cottage cheese pancakes.
These healthy pancakes made with simple ingredients like oats, egg, and cottage cheese, delivering over 25 grams of protein in a serving.
Whether you’re into fitness, looking for a high-protein meal, or love delicious pancakes, this recipe is for you. Trust me, these are so simple to make – these pancakes will become a new favorite.
I used to avoid cottage cheese because I didn’t enjoy its taste or texture. However, after purchasing a large tub inspired by Fitspo recipes on TikTok, I struggled to incorporate it into my meals. I didn’t want to waste it so, I made pancakes with it.
Surprisingly, you can’t even taste the cottage cheese! Instead, it adds a creaminess without any detectable cottage cheese flavor or texture.
Ingredients
For these high-protein pancakes, you’ll only need a few ingredients:
- 1/2 cup oats or oat flour
- 1/2 cup cottage cheese
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1 teaspoon baking powder
- 2 teaspoons of maple syrup (or sweetener of choice) ~optional
The oats give you energy and fiber, while the egg and cottage cheese add protein, perfect for building and repairing muscles.
Oats: The base or “flour” for the pancakes. Use rolled oats, quick oats, or oat flour to keep it gluten-free. You can also sub for other flours you have on hand.
Cottage Cheese adds protein and moisture to the pancakes, helping to create a fluffy texture and boost their nutritional value. I used 2% Good Culture Cottage Cheese.
Whole Egg: The whole egg and healthy fats and protein. Note: Using the whole egg is a must. I tried this recipe several times with egg whites and they continued to stick to the pan. The whole egg adds a little extra fat that helps the batter not stick.
Baking Powder: acts as a leavening agent, helping the pancakes rise and become light and fluffy when cooked.
Vanilla: adds flavor and depth to the pancakes, enhancing their overall taste without adding extra calories or macronutrients.
Cinnamon adds warmth and a hint of spice to the pancakes.
Maple syrup is added to the batter to enhance sweetness. Honey or monk fruit sweetener are also good options.
How to Make Cottage Cheese Pancakes
- Blend the Ingredients: Add oats, whole egg, cottage cheese, vanilla extract, cinnamon, sweetener, and baking powder into a food processor or blender. Blend until you get a smooth batter but don’t overmix. If you don’t have a food processor or blender, you can use oat flour instead of oats and combine in a bowl.
- Preheat the Pan: Heat a nonstick or nonstick skillet over medium heat. Add a little oil, like coconut or avocado, to ensure the pancakes don’t stick.
- Cook the Pancakes: Pour a small amount of batter onto the pan to form each pancake. Cook on medium-low heat until bubbles form on the surface, then flip and cook until both sides are golden brown. This should take about 2-3 minutes per side. Adjust the heat to medium-high if needed, but be careful not to burn them.
- Serve: Once the pancakes are cooked, serve them warm. Top with fresh fruit, a drizzle of maple syrup, or a spoonful of Greek yogurt for added flavor and nutrition.
- Storage: If you have any leftover pancakes, store them in an airtight container. You can reheat them in a toaster oven or microwave for breakfast the next day.
Macros
These high-protein cottage cheese pancakes have a great macronutrient ratio, with a good balance of protein, carbs and fats. They also make an excellent pre-or post-workout snack.
Calories: 320
Protein: 26 grams
Carbohydrates: 33 grams
Fat: 10.5 grams
Related: How To Count Macros The Easy Way: Complete Beginner’s Guide
My Mistakes
Don’t make the same mistakes I did! It took me a few tries to get this recipe right. My first few batches were either too runny, stuck to the pan, or didn’t taste right.
- Don’t forget the baking powder! I tried the recipe without baking powder – nope, it needs it. It’s what gives it a fluffier texture.
- Use whole egg vs. egg whites. I originally had the recipe with 1/4c of egg whites but 1) they stuck to the pan and 2) they didn’t taste as good.
Recipe Tips and Modifications
Making these high-protein cottage cheese pancakes is pretty straightforward, but here are some tips and modifications to help you customize and perfect your pancakes:
- Blender or Food Processor: Use a blender or food processor for the smoothest batter. This helps break down the oats and cottage cheese, resulting in a consistent texture. Don’t overmix. If you don’t have these appliances, use oat flour instead of whole oats.
- Add Protein Powder: Add a scoop of your favorite protein powder to the batter for an extra protein boost. Adjust the liquid slightly to maintain the right consistency.
- Sweeteners: Feel free to adjust your sweetener based on your preference. Honey, maple syrup, or monk fruit sweetener work well. Careful with liquid stevia and be sure to add a little less because it’s so concentrated.
- Mix-ins: Feel free to customize your pancakes with mix-ins like fresh berries, chopped nuts, or a handful of chocolate chips. These additions can make your pancakes even more delicious and nutritious.
- Cooking Fat: Using a decent amount of oil, such as coconut or avocado, which helps prevent the pancakes from sticking and adds a nice crisp edge. Alternatively, you can use cooking spray for a lower-fat option.
- Texture: Let the batter sit for a few minutes before cooking for fluffier pancakes. This allows the baking powder to activate and create a fluffier texture.
- Storage and Reheating: Store leftover pancakes in an airtight container in the fridge. They can also be frozen—place them in a freezer-safe bag with parchment between each pancake to prevent sticking. Reheat in a toaster oven or microwave for a quick breakfast.
- Low Carb Option: If you’re watching your carb intake, you can replace the oats with almond flour to make these pancakes lower in carbohydrates.
- Dairy Variations: Feel free to use full-fat or low-fat cottage cheese based on your dietary preferences. Full-fat cottage cheese will make the pancakes richer, while low-fat keeps them lighter.
With these tips and modifications, you can tailor this high-protein pancake recipe to suit your needs.
Quick and Easy High-Protein Cottage Cheese Pancakes
Ingredients
- 1/2 C Oats
- 1 Whole Egg
- 1/2 C Cottage Cheese
- 1 tsp Vanilla
- 1 tsp Baking Powder
- 1/2 tsp Cinnamon
- 2 tsp Sweetener of Choice Optional
Instructions
- Blend Ingredients: Add oats, egg, cottage cheese, vanilla extract, cinnamon, sweetener, and baking powder into a food processor or blender. Blend until you get a smooth batter. If you don't have a food processor or blender, you can use oat flour instead of oats to make mixing easier.
- Preheat the Pan: Heat a nonstick or nonstick skillet over medium heat. Add a little oil, like coconut or avocado, to ensure the pancakes don't stick.
- Cook the Pancakes: Pour a small amount of batter onto the pan to form each pancake. Cook on medium-low heat until bubbles form on the surface, then flip and cook until both sides are golden brown. This should take about 2-3 minutes per side. Adjust the heat to medium-high if needed, but be careful not to burn them.
- Serve: Once the pancakes are cooked, serve them warm. Top with fresh fruit, a drizzle of maple syrup, or a spoonful of Greek yogurt for added flavor and nutrition.
- Storage: If you have any leftover pancakes, store them in an airtight container. You can reheat them in a toaster oven or microwave for breakfast the next day.
Pin These High Protein Cottage Cheese Pancakes and Save Them For Later!
