Fluffy Cottage Cheese Protein Pancakes

American mornings often start with a fluffy pancake stack, and this take blends cottage cheese with oats for a smooth, hearty batter. A short rest lets the oats hydrate so the cakes cook up tender and golden, ready for maple and berries.

Serves 4 · 10 min prep · 15 min cook

Estimate for one serving

• 312 cal
• 24g protein
• 32g carbs
• 9g fat

Every recipe here is free to read.

Ingredients

• 1 1/2 cups low-fat cottage cheese
• 3 large eggs
• 1 cup old-fashioned oats
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 2 tbsp maple syrup
• 1 cup fresh blueberries
• 1 tbsp butter or oil spray
• 1/2 cup plain Greek yogurt for serving

Instructions

1. 1Add the cottage cheese, eggs, oats, vanilla extract, baking powder, cinnamon, and salt to a blender.
2. 2Blend on high until the batter is completely smooth and slightly thick, scraping down the sides once if needed.
3. 3Let the batter rest for 5 minutes so the oats hydrate and the mixture thickens.
4. 4Heat a nonstick skillet or griddle over medium heat and lightly coat with butter or oil spray.
5. 5Pour batter per pancake onto the hot surface, leaving space between each.
6. 6Cook undisturbed until bubbles form across the top and the edges look set and lightly golden, about 2 to 3 minutes.
7. 7Flip carefully and cook the second side until golden brown and cooked through, another 1 to 2 minutes.
8. 8Transfer finished pancakes to a warm plate and repeat with remaining batter, adjusting heat if they brown too fast.
9. 9Stack three pancakes per serving, top with a spoonful of Greek yogurt, a scatter of fresh blueberries, and a light drizzle of maple syrup.
10. 10Serve immediately while hot so the pancakes stay fluffy and the yogurt stays cool and creamy.