High-Protein Cottage Cheese Pancakes with Berries

American diners have long stacked fluffy pancakes at breakfast, and this take blends cottage cheese straight into the batter for extra body. Oats smooth out the mix, then berries and maple bring the classic finish.

Serves 4 · 10 min prep · 15 min cook

Estimate for one serving

• 385 cal
• 32g protein
• 38g carbs
• 10g fat
• 3g fiber

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Ingredients

• 2 cups low-fat cottage cheese
• 4 large eggs
• 1 1/2 cups rolled oats
• 1/2 cup vanilla protein powder
• 2 tsp baking powder
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 2 cups fresh mixed berries
• 1/4 cup maple syrup
• 1 tbsp butter or oil spray

Instructions

1. 1Add the cottage cheese, eggs, rolled oats, protein powder, baking powder, vanilla extract, cinnamon, and salt to a blender.
2. 2Blend on high until the batter is completely smooth and thick, scraping down the sides once so no dry pockets remain.
3. 3Let the batter rest for 5 minutes so the oats hydrate and the mixture thickens slightly.
4. 4Heat a nonstick skillet or griddle over medium heat and lightly coat with butter or oil spray.
5. 5Scoop batter onto the hot surface to form medium pancakes, leaving space between each.
6. 6Cook until bubbles form across the surface 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 the centers feel springy, 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. 9Warm the maple syrup briefly if desired and rinse the berries.
10. 10Stack the pancakes, top generously with mixed berries, and drizzle with maple syrup before serving hot.