Description
These protein-packed cottage cheese pancakes are fluffy, satisfying, and perfect for a healthy breakfast. With a high-protein boost from cottage cheese and eggs, they’re naturally gluten-free and ideal for fueling your morning.
Ingredients
Scale
- 1 cup cottage cheese
- 3 large eggs
- 1/2 cup oat flour (or blended oats)
- 1/2 tsp baking powder
- 1/2 tsp vanilla extract (optional)
- 1/4 tsp cinnamon (optional)
- Pinch of salt
- Butter or oil, for cooking
Instructions
- In a bowl, whisk together cottage cheese, eggs, vanilla, and cinnamon until smooth.
- Stir in oat flour, baking powder, and salt until combined. Let batter rest for 5 minutes.
- Heat a nonstick skillet over medium heat and grease lightly with butter or oil.
- Pour 2–3 tbsp of batter per pancake into the skillet. Cook for 2–3 minutes per side, until golden brown and set.
- Repeat with remaining batter. Serve warm with fresh fruit, yogurt, or a drizzle of honey or maple syrup.
Notes
- Use gluten-free oats to make the recipe gluten-free.
- Add blueberries or chocolate chips for variety.
- Store leftovers in the fridge for up to 3 days or freeze for later.
- Reheat in the toaster or microwave before serving.
- For a smoother batter, blend all ingredients in a blender.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 2g
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 15g