Fluffy High-Protein Cottage Cheese Pancakes Recipe

Catch your taste buds with the warm aroma of golden-brown pancakes wafting through your kitchen. These high-protein cottage cheese pancakes are not just a breakfast; they’re a morning hug on a plate that packs a flavorful punch.

it’s Sunday morning, the sun is shining through the window, and you’re flipping these fluffy delights while sipping coffee. It’s a moment of bliss that promises to kickstart your day with energy and joy.

I once made these for a brunch gathering and witnessed my friends devour them within seconds—talk about instant popularity!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Cottage Cheese: Opt for low-fat or full-fat cottage cheese for creaminess; it adds moisture and protein.
• Eggs: Use large eggs; they provide structure and richness while helping the batter rise.
• Oats: Rolled oats work best here; they add wholesome fiber and create a lovely texture.
• Baking Powder: A must-have leavening agent that makes your pancakes light and fluffy.
• Vanilla Extract: Choose pure vanilla extract for a delightful aromatic sweetness that elevates flavor.
• Salt: Just a pinch enhances all the flavors without overpowering them.
• Olive Oil or Cooking Spray: This helps prevent sticking when cooking your delicious pancakes.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare Your Batter: In a mixing bowl, combine 1 cup of cottage cheese, 2 large eggs, 1 cup of rolled oats, 1 teaspoon of baking powder, 1 teaspoon of vanilla extract, and a pinch of salt. Mix until smoothly combined.

Heat Your Pan: Preheat your skillet or non-stick pan over medium heat. Add a little olive oil or spray with cooking spray to prevent sticking.

Spoon & Cook!: Use about 1/4 cup of batter per pancake. Pour onto the heated pan and cook until bubbles form on top—about 3-4 minutes. Flip carefully when edges look set.

Finish Cooking: After flipping, cook for an additional 2-3 minutes until golden brown on both sides. Keep warm in an oven set to low heat if needed.

Serve & Enjoy!: Stack those gorgeous pancakes on a plate! Top with fresh fruit or yogurt drizzled with honey for extra deliciousness.

These high-protein cottage cheese pancakes are not just filling—they’re versatile enough to be enjoyed at any time of the day! Whether you’re starting your morning or hosting brunch with friends, these fluffy delights will be the star of the show. Happy flipping!

Perfecting the Cooking Process

To make the best High-Protein Cottage Cheese Pancakes, start by mixing the wet ingredients first. Then, gently fold in the dry ones to keep them fluffy.

Add Your Touch

Feel free to personalize your pancakes with add-ins like blueberries or chocolate chips for extra flavor. You can also swap the cottage cheese for Greek yogurt if that’s what you have!

Storing & Reheating

Store leftover pancakes in an airtight container in the fridge for up to three days. Reheat them on a skillet over medium heat until warm and slightly crispy.

Creating these pancakes takes me back to a lazy Sunday morning when my kids declared them their new favorite breakfast. Watching their smiles made flipping those cakes worthwhile!

FAQ

What makes these pancakes high in protein?

These pancakes use cottage cheese, which is rich in protein and adds moisture.

Can I freeze leftover pancakes?

Yes! Just stack them with parchment paper between layers and freeze them for easy breakfasts.

How do I ensure my pancakes don’t stick?

Using a non-stick skillet or lightly greasing it can prevent sticking while cooking.

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High-Protein Cottage Cheese Pancakes

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• Author: Sophie
• Total Time: 25 minutes
• Yield: Serves approximately 4 (8 pancakes) 1x

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Description

High-Protein Cottage Cheese Pancakes are a delicious, fluffy breakfast option that packs a protein punch. They’re quick to make and perfect for energizing your day!

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Ingredients

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• 1 cup cottage cheese (low-fat or full-fat)
• 2 large eggs
• 1 cup rolled oats
• 1 tsp baking powder
• 1 tsp vanilla extract
• Pinch of salt
• 1 tsp olive oil (for cooking)

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Instructions

1. In a mixing bowl, combine cottage cheese, eggs, rolled oats, baking powder, vanilla extract, and salt. Mix until smooth.
2. Preheat a skillet over medium heat and lightly grease with olive oil.
3. Pour about 1/4 cup of the batter onto the skillet. Cook until bubbles form on top (about 3-4 minutes), then flip and cook for an additional 2-3 minutes until golden brown.
4. Serve warm with fresh fruit or yogurt.

Notes

• For added flavor, consider incorporating blueberries or chocolate chips into the batter.
• You can substitute cottage cheese with Greek yogurt for a different twist.
•  Store leftovers in an airtight container in the fridge for up to three days or freeze for future breakfasts.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Breakfast
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 2 pancakes (approximately 180g)
• Calories: 250
• Sugar: 5g
• Sodium: 400mg
• Fat: 8g
• Saturated Fat: 3g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 14g
• Cholesterol: 160mg