These cottage cheese protein pancakes are fluffy and packed with goodness! They use cottage cheese for a boost in protein, making breakfast fun and filling.
You won’t even need syrup because they are so tasty on their own! I love topping mine with fresh fruit for a sunny morning treat. Yum! 🍓
Key Ingredients & Substitutions
Cottage Cheese: I recommend using small curd cottage cheese for these pancakes. It blends well into the batter and gives a nice texture. If you’re lactose intolerant, try using a dairy-free yogurt or silken tofu for a similar effect.
Oat Flour: Oat flour adds a lovely nutty flavor. If it’s hard to find, you can blend rolled oats in a food processor until finely ground. All-purpose flour works too, but you’ll lose some of the health benefits from oats.
Protein Powder: I like vanilla protein powder for a touch of sweetness, but unflavored works too. If you prefer a vegan option, use plant-based protein powder. You can also leave this out for a simpler recipe.
Sweeteners: Depending on your taste, you can omit the sweetener if you plan to serve with syrup or fruit. I usually use honey, but maple syrup or coconut sugar are great alternatives.
How Do I Get the Perfect Pancake Texture?
Getting fluffy pancakes can be tricky. Here’s the key to achieving great texture:
- Be gentle when mixing the batter. Overmixing can lead to tough pancakes, so mix just until combined.
- Let the batter sit for a few minutes before cooking, as this allows the flour to absorb moisture and creates a fluffier texture.
- Make sure your skillet or griddle is properly preheated, but don’t cook on too high of heat. Medium heat keeps them from burning while ensuring they’re fully cooked.
By following these tips, you’ll have perfectly fluffy and delicious cottage cheese protein pancakes every time!
How to Make Cottage Cheese Protein Pancakes
Ingredients You’ll Need:
- 1 cup cottage cheese (small curd preferred)
- 3 large eggs
- 1/2 cup oat flour (or all-purpose flour)
- 1/4 cup protein powder (vanilla or unflavored)
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- 1-2 tbsp sweetener (honey, maple syrup, or sugar), optional
- Pinch of salt
- Butter or cooking oil for the pan
- Fresh berries (blueberries, raspberries, strawberries) for topping
- Maple syrup for serving, optional
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and 15 minutes for cooking, making it a quick, healthy breakfast! You’ll spend time mixing the ingredients and flipping the pancakes, but the whole process is quick and easy.
Step-by-Step Instructions:
1. Prep the Wet Ingredients:
In a medium bowl, whisk the eggs until they’re smooth. Catch that energy and mix well! Next, add the cottage cheese and vanilla extract to the eggs. Stir everything together until nicely combined—it should be a bit chunky from the cottage cheese, and that’s just fine.
2. Mix the Dry Ingredients:
In a separate bowl, mix together the oat flour, protein powder, baking powder, salt, and sweetener (if you’re using it). Give it a good stir with a fork or whisk to break up any lumps.
3. Combine the Mixtures:
Now, gradually add the dry mixture into the wet mixture. Use a spatula or spoon to gently mix it all together until just combined. Don’t worry if the batter is a little lumpy—that’s perfect for pancakes!
4. Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking oil. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for 3-4 minutes until you see bubbles forming on the surface and the edges look set.
5. Flip and Finish Cooking:
Carefully flip each pancake over with a spatula and cook for another 2-3 minutes until they’re golden brown and fully cooked inside. This fluffiness is what you’re after!
6. Serve and Enjoy:
Once cooked, remove the pancakes from the skillet and stack them on a plate. Top with a handful of fresh mixed berries and drizzle some maple syrup on top if you like. Serve warm and enjoy your fluffy, protein-packed cottage cheese pancakes!
Can I Use Different Types of Flour?
Absolutely! While oat flour brings a nice flavor and texture, you can substitute it with whole wheat flour or all-purpose flour. If you want a gluten-free option, try almond flour, though the texture may vary slightly.
Can I Make These Pancakes Dairy-Free?
Yes, you can use dairy-free cottage cheese or a thick plant-based yogurt. Just check the consistency; it should be similar to cottage cheese for the best results. You may also need to adjust the amount of liquid in the recipe.
How Do I Store Leftover Pancakes?
Cool any leftover pancakes completely before storing them in an airtight container. They can be kept in the fridge for up to 3 days or frozen for longer storage. To reheat, simply pop them in the toaster or microwave!
What’s the Best Way to Serve These Pancakes?
These pancakes are delicious on their own, but they shine when topped with fresh berries, slices of banana, or a drizzle of honey or maple syrup. You can also add a dollop of Greek yogurt for extra protein!