Muscle-Building Cottage Cheese Protein Pancakes

Weekend American breakfasts love a good pancake stack, and this version blends cottage cheese with oats and a scoop of protein powder into one smooth batter. A brief rest thickens it so the cakes flip tender and ready for berries.

Serves 2 · 8 min prep · 12 min cook

Estimate for one serving

• 380 cal
• 42g protein
• 32g carbs
• 10g fat
• 3.3g fiber

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Ingredients

• 1 cup low-fat cottage cheese
• 2 large eggs
• 3/4 cup rolled oats
• 1 scoop vanilla protein powder
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/2 tsp vanilla extract
• pinch salt
• as needed butter or oil spray
• 1/2 cup fresh berries
• 2 tbsp sugar-free maple syrup

Instructions

1. 1Add the cottage cheese, eggs, rolled oats, protein powder, baking powder, cinnamon, vanilla extract, and salt to a blender.
2. 2Blend on high 30 to 45 seconds until the batter is completely smooth and thick with no visible oat pieces.
3. 3Let the batter rest 3 minutes so the oats hydrate and the mixture thickens slightly for better structure.
4. 4Heat a nonstick skillet or griddle over medium heat and lightly coat with butter or oil spray.
5. 5Scoop one-quarter cup of batter per pancake onto the hot surface, spreading gently into even rounds.
6. 6Cook 2 to 3 minutes until bubbles form across the surface and the edges look set and lightly golden.
7. 7Flip carefully and cook another 1 to 2 minutes until the second side is golden brown and the center feels springy.
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 fresh berries, and drizzle with sugar-free maple syrup.
10. 10Serve immediately while hot for the fluffiest texture and maximum protein hit after morning training.