Cottage Cheese Protein Pancakes
These protein pancakes get their protein from cottage cheese and eggs, not powder. Everything goes into a blender with rolled oats, so the batter is smooth and the cottage cheese disappears. Cook them a little lower and slower than regular pancakes, because the dairy browns fast.
Published
- Prep Time
- 10 mins
- Cook Time
- 15 mins
- Rest the batter
- 5 mins
- Total Time
- 30 mins
- Servings
- About 10 small pancakes
How do you make Cottage Cheese Protein Pancakes?
Blend 1 cup (90 g) rolled oats to a flour, then add 1 cup (225 g) cottage cheese, 4 eggs, 1 tbsp maple syrup, 1 tsp baking powder, vanilla and cinnamon and blend until smooth. Rest 5 minutes. Cook 1/4 cup portions in a lightly oiled pan over medium-low heat for 2-3 minutes per side, until golden and the centres spring back.
- Total time
- 30 mins
- Calories
- 450 per serving
- Protein
- 31 g
- Yield
- About 10 small pancakes
- Difficulty
- Easy
- Method
- Stovetop
Ingredients
Batter
To serve
Equipment
Blender · Large non-stick frying pan or griddle · 1/4 cup (60 ml) measure · Thin spatula
Quick Directions
Grind the oats
Blend the oats on high for 20-30 seconds, until they look like coarse flour.
Blend the batter
Add the cottage cheese, eggs, maple syrup, baking powder, vanilla and cinnamon.
Rest the batter
Leave the batter in the blender jug for 5 minutes.
Heat the pan
Heat a large non-stick frying pan over medium-low heat for 2 minutes and wipe it with a thin layer of oil or butter.
Cook the pancakes
Pour 1/4 cup (60 ml) of batter per pancake, leaving space between them.
Serve
Divide the pancakes between 2 plates and serve warm with Greek yogurt, berries, banana and a drizzle of maple syrup.
Step-by-Step Instructions
Follow these detailed steps to make the perfect cottage cheese protein pancakes.
Grind the oats
Blend the oats on high for 20-30 seconds, until they look like coarse flour.
Blend the batter
Add the cottage cheese, eggs, maple syrup, baking powder, vanilla and cinnamon. Blend for 30-45 seconds, scraping down the sides once, until completely smooth with no curds of cottage cheese left.
Rest the batter
Leave the batter in the blender jug for 5 minutes. The oats soak up some liquid and the batter thickens to the consistency of thick cream, which helps the pancakes hold their shape.
Heat the pan
Heat a large non-stick frying pan over medium-low heat for 2 minutes and wipe it with a thin layer of oil or butter. Medium-low matters here: the cottage cheese and eggs brown much faster than a flour batter.
Cook the pancakes
Pour 1/4 cup (60 ml) of batter per pancake, leaving space between them. Cook for 2-3 minutes, until the edges look set, a few bubbles appear and the underside is golden. Flip carefully and cook for 1-2 minutes more, until the centre springs back when pressed. Repeat with the rest of the batter, oiling the pan lightly between batches.
Serve
Divide the pancakes between 2 plates and serve warm with Greek yogurt, berries, banana and a drizzle of maple syrup.
Recipe Tips
- Blend until no cottage cheese curds are left. Lumps of curd stick to the pan and tear when you flip.
- Keep the pancakes small, about 10 cm across. Without much flour to hold them together, large ones are hard to flip.
- If the first pancake browns before the edges set, turn the heat down a notch.
Variations
- Blueberry: scatter a few blueberries onto each pancake right after pouring.
- Greek yogurt: swap the cottage cheese for the same amount of plain Greek yogurt. The texture is a little denser.
- Chocolate: blend in 2 tbsp unsweetened cocoa powder and an extra 1 tbsp maple syrup.
Nutrition (per serving)
| Calories | 450 |
|---|---|
| Protein | 31 g |
| Carbs | 41 g |
| Fat | 17 g |
| Saturated fat | 5 g |
| Fibre | 4.5 g |
| Sugar | 10.5 g |
| Sodium | 800 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Cool completely and refrigerate in an airtight container for up to 3 days.
- Freezer
- Freeze in a single layer on a lined tray, then move to a freezer bag for up to 2 months.
- Reheat
- Warm in a toaster, in the microwave for 30-45 seconds, or in a dry frying pan over low heat for 1-2 minutes per side.
Cottage Cheese Protein Pancakes FAQs
How do you make protein pancakes without protein powder?
Use high-protein ingredients you already have instead. This recipe blends cottage cheese, eggs and rolled oats into a smooth batter, which gives about 31 g of protein per serving with no powder at all.
Can you taste the cottage cheese in protein pancakes?
Not once it is blended. Blending until completely smooth turns the cottage cheese into a creamy batter, and the pancakes taste mildly sweet and tangy, a little like buttermilk pancakes.
Why do protein pancakes burn or fall apart?
The dairy and eggs brown faster than flour, so cook them over medium-low heat. Keep them about 10 cm across and wait until the edges look set before flipping, or they can tear.
Are protein pancakes gluten-free?
They have no wheat flour, but regular oats are often cross-contaminated with wheat. Use oats labelled gluten-free and gluten-free baking powder if you need them to be completely gluten-free.
Can I make protein pancakes ahead of time?
Yes. Cook them, cool them on a rack and refrigerate for up to 3 days or freeze for up to 2 months. Reheat in a toaster or microwave. The batter itself is best cooked within 30 minutes.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
