# 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. Source: https://savourrecipes.com/recipe/protein-pancakes Author: Cookwithmrdots | Published: Oct 28, 2026 Categories: Breakfast Recipes, Healthy Recipes, American Recipes Collections: Freezer Meals, Healthy Breakfast Recipes Tags: Vegetarian, High Protein, Kid Friendly, Freezer Friendly 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. ## Key facts - Prep time: 10 mins - Cook time: 15 mins - Rest the batter: 5 mins - Total time: 30 mins - Yield: About 10 small pancakes - Difficulty: Easy - Cuisine: American - Method: Stovetop - Calories: 450 per serving ## Ingredients ### Batter - 1 cup large-flake rolled oats, about 90 g - 1 cup cottage cheese, about 225 g, 2% or full fat - 4 large eggs - 1 tbsp maple syrup - 1 tsp baking powder - 1 tsp vanilla extract - 1/2 tsp ground cinnamon - 1 tsp neutral oil or butter, for the pan ### To serve - Greek yogurt, berries, sliced banana and maple syrup (optional) ## Equipment - Blender - Large non-stick frying pan or griddle - 1/4 cup (60 ml) measure - Thin spatula ## Instructions 1. **Grind the oats.** Blend the oats on high for 20-30 seconds, until they look like coarse flour. 2. **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. 3. **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. 4. **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. 5. **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. 6. **Serve.** Divide the pancakes between 2 plates and serve warm with Greek yogurt, berries, banana and a drizzle of maple syrup. ## 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. ## Storage - 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. ## Nutrition per serving (estimate) | Calories | Protein | Carbohydrates | Fat | |---|---|---|---| | 450 | 31 g | 41 g | 17 g | ## Frequently asked questions ### 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.