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Stack of cottage cheese protein pancakes topped with Greek yogurt and blueberries
Midlife Plate Editorial Team

Cottage Cheese Protein Pancakes

Fluffy blender pancakes made with cottage cheese, eggs, and oats. Four pancakes give about 31 grams of protein with no protein powder.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 3 servings (4 pancakes each)
Course: Breakfast
Cuisine: American
Calories: 392
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups 2% cottage cheese small curd
  • 4 large eggs
  • 3/4 cup liquid egg whites or whites of about 5 eggs
  • 1 1/4 cups old-fashioned rolled oats gluten-free if needed
  • 1 1/2 tsp baking powder
  • 1 tbsp maple syrup plus more to serve, optional
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 2 tsp butter or neutral oil, for the pan

Method
 

  1. Add the oats to a blender and blend for about 15 seconds, until they look like coarse flour.
  2. Add the cottage cheese, eggs, egg whites, maple syrup, and vanilla. Blend for 30 to 45 seconds, scraping the sides once, until completely smooth.
  3. Add the baking powder and cinnamon and pulse 2 or 3 times, just until mixed.
  4. Let the batter rest for 5 minutes. It will thicken to the texture of thick buttermilk.
  5. Heat a large nonstick skillet or griddle over medium-low heat and brush it lightly with butter.
  6. Pour 1/4 cup of batter per pancake. Cook for 2 to 3 minutes, until the edges look dry and a few bubbles pop on top.
  7. Flip and cook 1 to 2 minutes more, until golden and springy in the center. Repeat with the remaining batter, adding a little butter as needed. Serve with Greek yogurt and berries.

Notes

Storage: refrigerate cooled pancakes up to 4 days or freeze up to 2 months. Reheat in a toaster on low, or microwave 4 pancakes for 45 to 60 seconds. For less sodium, use a lower-sodium cottage cheese. Nutrition does not include toppings.
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