Fluffy Cottage Cheese Pancakes (Printable View)

Fluffy pancakes blended with cottage cheese for high protein content. A nutritious breakfast or post-workout option that's easy to prepare.

# What You'll Need:

→ Dairy & Eggs

01 - 1 cup cottage cheese, low-fat or full-fat
02 - 2 large eggs
03 - 1/4 cup milk, dairy or unsweetened plant-based

→ Dry Ingredients

04 - 3/4 cup oat flour or blended rolled oats
05 - 1/2 teaspoon baking powder
06 - 1/4 teaspoon salt

→ Sweeteners & Flavor

07 - 2 tablespoons maple syrup or honey
08 - 1 teaspoon vanilla extract

→ For Cooking

09 - 1 tablespoon butter or neutral oil

# How to Make It:

01 - Combine cottage cheese, eggs, milk, maple syrup or honey, and vanilla extract in a blender. Blend until completely smooth and creamy, approximately 30-45 seconds.
02 - Add oat flour, baking powder, and salt to the blender. Pulse briefly until just combined, stopping to scrape down sides as needed. Avoid overmixing.
03 - Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil, wiping away any excess.
04 - Pour approximately 1/4 cup batter per pancake onto the skillet. Cook until bubbles form across the surface and edges appear set, about 2-3 minutes.
05 - Carefully flip each pancake and cook for an additional 1-2 minutes until golden brown and cooked through. Adjust heat if browning too quickly.
06 - Serve warm with desired toppings such as fresh berries, Greek yogurt, nut butter, or additional maple syrup.

# Expert Tips:

01 -
  • These pancakes stay impossibly moist inside while developing a beautiful golden crust that even my pickiest breakfast guests cant resist.
  • The protein content keeps you full for hours without that mid-morning crash I used to get from regular pancakes.
02 -
  • The batter will seem thicker than traditional pancake batter dont thin it out or youll lose that signature fluffy texture.
  • Let the pancakes cook until the edges look dry and set before attempting to flip or youll end up with a gooey mess all over your spatula and pan.
03 -
  • A cast iron pan actually works better than nonstick once properly heated it creates a more even golden crust that has the perfect slight crispness.
  • The second batch always cooks faster than the first, so adjust your heat accordingly or youll end up with pancakes that look perfect outside but remain underdone inside.
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