High-Protein Cottage Cheese Pancakes

Cottage cheese pancakes put a high-protein spin on the classic American breakfast stack. Blended smooth with oats and eggs, they cook up fluffy and lightly tangy, perfect under maple syrup and fresh blueberries.

Serves 4 · 10 min prep · 15 min cook

Estimate for one serving

• 285 cal
• 24g protein
• 28g carbs
• 8g fat
• 3g fiber

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Ingredients

• 2 cups low-fat cottage cheese
• 4 large eggs
• 1 cup rolled 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

Instructions

1. 1Add the cottage cheese, eggs, rolled oats, vanilla extract, baking powder, cinnamon, and salt to a blender.
2. 2Blend on high until the batter is completely smooth and thick, scraping down the sides once if needed, about 45 to 60 seconds.
3. 3Let the batter rest 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 roughly quarter-cup portions of batter onto the hot surface, spacing them apart so they do not touch.
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 cooked through, another 1 to 2 minutes.
8. 8Transfer finished pancakes to a warm plate and repeat with remaining batter, regreasing the pan lightly as needed.
9. 9Stack the pancakes, drizzle with maple syrup, and top with fresh blueberries.
10. 10Serve immediately while hot for the best fluffy texture.