Cottage Cheese Protein Pancakes

Fluffy American pancakes get a modern twist when cottage cheese is blended smooth into the batter. Oats and banana keep them tender and golden on the griddle, ready for blueberries and maple.

Serves 2 · 5 min prep · 12 min cook

Estimate for one serving

• 385 cal
• 34g protein
• 32g carbs
• 12g fat

Every recipe here is free to read.

Ingredients

• 1 cup low-fat cottage cheese
• 2 large eggs
• 1/2 cup rolled oats
• 1 scoop (about 30 g) vanilla protein powder
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 mashed banana
• 1 tablespoon avocado oil or butter
• 1/2 cup fresh blueberries
• 2 tablespoons optional maple syrup
• 1 pinch of salt

Instructions

1. 1Add the cottage cheese, eggs, rolled oats, protein powder, baking powder, vanilla extract, cinnamon, mashed banana, and salt to a blender.
2. 2Blend on high until the batter is completely smooth and slightly thick, 45 to 60 seconds, scraping down the sides once if needed. Let the batter rest 2 minutes so the oats hydrate.
3. 3Heat a large nonstick griddle or 12-inch skillet over medium heat. Lightly brush with avocado oil or butter.
4. 4Pour roughly 1/4-cup portions of batter onto the hot surface, spacing them apart. You should get about 6 small-to-medium pancakes.
5. 5Cook undisturbed until bubbles form across the surface and the edges look set and lightly golden, 2 to 3 minutes.
6. 6Flip carefully with a thin spatula and cook the second side until deep golden brown and cooked through, another 1 to 2 minutes. Adjust heat if they brown too fast.
7. 7Transfer finished pancakes to a warm plate and repeat with remaining batter, adding a touch more oil if the pan looks dry.
8. 8Stack three pancakes per serving. Top with fresh blueberries and a light drizzle of maple syrup if desired. Serve immediately while hot and fluffy.