Fluffy, golden, and packed with protein, these High Protein Cottage Cheese Pancakes are the breakfast upgrade your mornings have been waiting for. Blended cottage cheese melts right into the batter, giving you soft, tender pancakes with a serious protein boost — no chalky protein powder needed. Top them with fresh berries and a drizzle of honey, and you have a breakfast that tastes like a treat but keeps you full for hours.
Ingredients
- 1 cup cottage cheese
- 2 large eggs
- 1/2 cup rolled oats
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon honey, plus more for serving
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Butter or oil, for the pan
- Fresh berries, for serving
Instructions
- Blend the batter: Add the cottage cheese, eggs, oats, flour, baking powder, honey, vanilla, and salt to a blender. Blend until smooth, about 30 seconds. Let the batter rest for 5 minutes to thicken slightly.
- Heat the pan: Warm a nonstick skillet or griddle over medium heat and melt a small knob of butter, swirling to coat.
- Cook the pancakes: Pour about 1/4 cup of batter per pancake. Cook until bubbles appear on the surface and the edges look set, about 2 to 3 minutes.
- Flip and finish: Flip carefully and cook the second side until golden brown, about 1 to 2 minutes more. Repeat with the remaining batter, adding butter as needed.
- Serve: Stack the pancakes, top with fresh berries, and drizzle with honey. Serve warm.
Pro tip: For extra-fluffy pancakes, keep the heat at medium — too hot and the outsides brown before the centers set. A few lumps from the oats are fine; they add a lovely texture.
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Estimated nutrition per serving: 320 calories, 22g protein, 38g carbohydrates, 9g fat.
