Cottage Cheese Pancakes
These Cottage Cheese Pancakes are a protein-packed twist on the classic breakfast favorite. They combine the creaminess of cottage cheese with the wholesome goodness of oats and eggs to create light, fluffy pancakes that are both satisfying and nutritious. Perfect for a quick morning boost or a leisurely brunch!
Equipment
- Blender or Food Processor: For a smooth batter
- Mixing Bowl: (Optional, if you prefer to whisk by hand)
- Non-Stick Skillet or Griddle: For cooking the pancakes
- Spatula: For flipping
- Measuring Cups and Spoons: For accurate ingredient measurements
Ingredients
- 1 cup cottage cheese low-fat or full-fat based on preference
- 2 large eggs
- 1/2 cup rolled oats or substitute with oat flour for a finer texture
- 1/4 cup all-purpose flour optional, adds extra structure
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 –2 tablespoons sweetener honey, maple syrup, or sugar – optional
- Butter or oil for greasing the skillet
Instructions
- Blend the Batter:
- In a blender or food processor, combine the cottage cheese, eggs, rolled oats, all-purpose flour (if using), baking powder, salt, vanilla extract, and sweetener. Blend until the mixture is smooth and well incorporated.
- Rest the Batter:
- Allow the batter to sit for about 5 minutes. This brief resting period lets the oats soften and the batter thicken, which helps yield a better pancake texture.
- Heat the Pan:
- Preheat your non-stick skillet or griddle over medium heat. Lightly grease it with butter or oil to prevent sticking.
- Cook the Pancakes:
- Pour approximately 1/4 cup of batter for each pancake onto the heated skillet. Cook for 2–3 minutes until small bubbles form on the surface and the edges start to set.
- Flip and Finish:
- Carefully flip each pancake using a spatula, and cook for an additional 2 minutes until the underside is golden brown and the pancake is fully cooked.
- Serve Warm:
- Serve the pancakes immediately with your favorite toppings such as fresh berries, a drizzle of maple syrup, a dollop of extra cottage cheese, or a light dusting of powdered sugar.
- Details
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Approximately 8 pancakes (serves 2–3)
- Category: Breakfast
- Method: Pan-Fried / Griddled
- Cuisine: American
- Diet: High-Protein, Low-Carb (can be made gluten-free by omitting all-purpose flour)
- Keywords
- Cottage Cheese, Pancakes, High Protein, Healthy Breakfast, Low Carb, Quick Recipe, American Cuisine, Protein Pancakes
- Nutrition (per serving – assuming 2 pancakes per serving)
- Serving Size: 2 pancakes
- Calories: ~220 kcal
- Sugar: ~5 g
- Sodium: ~300 mg
- Fat: ~8 g
- Saturated Fat: ~3 g
- Unsaturated Fat: ~5 g
- Trans Fat: 0 g
- Carbohydrates: ~25 g
- Fiber: ~3 g
- Protein: ~15 g
- Cholesterol: ~120 mg
- Note: These values are estimates and may vary based on the specific brands and types of ingredients used.
Notes
Texture Tip: For a chunkier texture, pulse the ingredients in the blender rather than blending continuously.
Consistency Adjustment: If the batter is too thick, add a splash of milk or water to achieve your desired consistency.
Dietary Considerations: To keep the recipe gluten-free, ensure that the rolled oats are certified gluten-free and simply omit the all-purpose flour.
Serving Suggestion: These pancakes pair wonderfully with a side of fresh fruit, a sprinkle of nuts, or a spoonful of Greek yogurt for an extra protein boost.
Consistency Adjustment: If the batter is too thick, add a splash of milk or water to achieve your desired consistency.
Dietary Considerations: To keep the recipe gluten-free, ensure that the rolled oats are certified gluten-free and simply omit the all-purpose flour.
Serving Suggestion: These pancakes pair wonderfully with a side of fresh fruit, a sprinkle of nuts, or a spoonful of Greek yogurt for an extra protein boost.