Fluffy Cottage Cheese Pancakes (Print Version)

Fluffy protein-packed pancakes made with blended cottage cheese. A nutritious breakfast that's ready in just 25 minutes.

# What You'll Need:

→ Dairy & Eggs

01 - 1 cup (225 g) cottage cheese (low-fat or full-fat)
02 - 2 large eggs
03 - 1/4 cup (60 ml) milk (dairy or unsweetened plant-based)

→ Dry Ingredients

04 - 3/4 cup (90 g) oat flour (or blended rolled oats)
05 - 1/2 teaspoon baking powder
06 - 1/4 teaspoon salt

→ Sweeteners & Flavor

07 - 2 tablespoons maple syrup or honey
08 - 1 teaspoon vanilla extract

→ For Cooking

09 - 1 tablespoon butter or neutral oil

# How-To Steps:

01 - Place the cottage cheese, eggs, milk, maple syrup (or honey), and vanilla extract in a blender. Blend until smooth and creamy.
02 - Add oat flour, baking powder, and salt to the blender. Pulse until just combined, scraping down sides as needed.
03 - Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
04 - Pour about 1/4 cup batter for each pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2–3 minutes.
05 - Flip and cook for another 1–2 minutes until golden and cooked through.
06 - Serve warm with your favorite toppings: fresh berries, Greek yogurt, nut butter, or extra maple syrup.

# Expert Advice:

01 -
  • High-protein and vegetarian-friendly with 13g of protein per serving.
  • Incredibly easy to make using a simple blender method.
  • A healthy, cake-like texture that feels like a treat.
02 -
  • Wait until bubbles form on the surface before flipping to ensure the structure is set.
  • Scrape down the sides of the blender to make sure all flour is fully integrated.
  • Use a nonstick skillet to make flipping easier and reduce the amount of oil needed.
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