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Cottage Cheese Pancakes

These high-protein pancakes combine the fluffiness of traditional pancakes with the rich creaminess of cottage cheese, perfect for a quick and satisfying breakfast.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the pancake batter
  • 1 cup rolled oats Serves as the base, providing a hearty texture.
  • 3/4 cup liquid egg whites Contributes a light and airy consistency.
  • 1 cup low-fat cottage cheese Adds moisture and a protein boost.
  • 2 teaspoons baking powder Essential for puffing the pancakes.
  • 2 teaspoons cinnamon Adds a delightful hint of spice.
  • 1 teaspoon vanilla extract (optional) Provides a sweet undertone.

Method
 

Preparation
  1. Blend the rolled oats, cottage cheese, egg whites, baking powder, cinnamon, and optional vanilla extract in a blender for about 30 seconds until smooth.
  2. Preheat a non-stick pan or griddle over medium heat and lightly coat with cooking spray.
Cooking
  1. Using a 1/4 cup measure, pour the batter onto the hot pan, spacing them apart to avoid crowding. Cook for about three minutes.
  2. Flip the pancakes when the edges start bubbling and cook for an additional two minutes until golden brown.
Serving
  1. Serve pancakes stacked on a plate, topped with fresh berries and a drizzle of maple syrup. Optionally, add a schmear of nut butter.

Notes

You can add protein powder for extra protein or substitute oats with quinoa. Make ahead of time by preparing the batter the night before.