High Protein Cottage Cheese Pancakes
Fluffy, protein-packed pancakes made with cottage cheese, oats, and eggs—perfect for a filling breakfast that fuels your day. Naturally gluten-free and freezer-friendly!
Ingredients
- 1 cup low-fat cottage cheese
- 2 large eggs
- 1 cup old-fashioned rolled oats
- ¼ tsp cinnamon
- 2 tsp baking powder
- 2 tbsp vanilla protein powder not packed
- 1 –2 tbsp sweetener like allulose or erythritol
- Optional: 1–2 tbsp almond milk
Instructions
- Add all ingredients to a high-speed blender and blend until smooth.
- Adjust texture with almond milk if needed.
- Heat griddle over medium-high and grease lightly.
- Scoop 1/3 cup batter per pancake, flatten gently.
- Cook 1–2 mins per side until golden and set.
- See full steps with tips & photos → https://p4pd.org/high-protein-cottage-cheese-pancakes/
Notes
- These pancakes are naturally gluten-free—just make sure your oats are certified GF.
- Great for meal prep! Store in an airtight container in the fridge for 3–4 days, or freeze for up to 1 month.
- Reheat in a toaster or microwave for a quick weekday breakfast.
- Want more fiber? Add a tablespoon of ground flaxseed to the batter.