PROTEIN PANCAKES WITH COTTAGE CHEESE (NO PROTEIN POWDER)
These fluffy protein pancakes use cottage cheese, eggs, and oats for a naturally high-protein breakfast without protein powder. Quick, filling, and family-friendly, they're perfect for busy mornings and meal prep.
Equipment
- Blender
- Large nonstick skillet or griddle
- Spatula
- Measuring Cups and Spoons
Ingredients
For the Pancakes:
- 1 cup low-fat cottage cheese
- 3 large eggs
- 1 cup rolled oats
- 1 medium ripe banana
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- 1 pinch salt
- 1 teaspoon olive oil or butter
For Serving:
- 1 cup fresh berries
- 2 tablespoons pure maple syrup
- ½ cup plain Greek yogurt
- 1 medium sliced banana
Instructions
Blend the Batter
- Add the cottage cheese, eggs, rolled oats, banana, vanilla extract, baking powder, cinnamon, and salt to a blender. Blend until smooth and creamy, then let the batter rest for 2–3 minutes.
Heat the Pan
- Heat a large nonstick skillet or griddle over medium-low heat. Lightly grease with olive oil or butter.
Cook the Pancakes
- Pour about ¼ cup of batter for each pancake. Cook for 2–3 minutes, until bubbles form on the surface and the edges look set.
Flip and Finish
- Carefully flip each pancake and cook for another 1–2 minutes until golden brown and cooked through. Repeat with the remaining batter.
Serve
- Stack the pancakes and top with fresh berries, sliced banana, Greek yogurt, and a drizzle of maple syrup.
Notes
- No Protein Powder: Cottage cheese and eggs provide plenty of natural protein without using protein supplements.
- Fluffy Texture: Blending the cottage cheese and oats creates a smooth batter with tender, fluffy pancakes.
- Family Friendly: The naturally sweet banana and mild cinnamon flavor make these easy for kids to enjoy.
- Meal Prep: Refrigerate cooked pancakes for up to 4 days and reheat in a toaster, skillet, or microwave.
- Freezer Friendly: Freeze pancakes in a single layer, then transfer to a freezer bag for up to 3 months.