Cottage Cheese Pancakes {High Protein}

These Cottage Cheese Pancakes are packed with 21g of protein per serving. They're so easy to make and are a tasty way to start your day!

I find these pancakes to be great for those quick mornings when you're running out the door, but also for a laid-back weekend breakfast! They're a smart high-protein and health-conscious choice – and delicious, of course.

Why you'll love this recipe

• Packed with protein: Each serving has 21g of protein! That's a great way to start your day.
• Quick and easy: You can whip up the batter in just a few minutes with a blender.

Ingredients and substitutions

• Oats – or store-bought oat flour or almond flour .
• Cottage cheese – Greek yogurt can be a substitute, but the pancakes might be less fluffy.
• Milk – or almond, oat or soy depending on your preference.
• Eggs – essential for structure, but you can try flax eggs or egg replacer.
• Baking powder – there’s no direct sub, but a mix of baking soda and vinegar can work in a pinch.

For serving

• Butter – Swap with coconut oil, avocado oil or cooking spray for a lighter option.
• Maple syrup – Substitute with honey, agave or a drizzle of nut butter.
• Berries – Sliced bananas or stewed apples are great alternatives.

How to make these pancakes

Step 1: Combine all ingredients.

Except for the butter, maple syrup and berries, drop all ingredients to a blender.

Step 2: Blend.

Blend until just combined.

Step 3: Add batter to the pan.

Add a small spoon of batter to the pan and wait for it to bubble slightly.

Step 4: Flip the pancakes.

Flip each pancake to ensure even cooking.

Step 5: Repeat and finish.

Continue cooking in batches until all batter is used.

Step 6: Top and dig in.

Drizzle some maple syrup, top with berries, serve and enjoy!

Frequently asked questions

Are these pancakes gluten-free?

Yes, as long as you use certified gluten-free oats or oat flour.

Why are my pancakes falling apart?

This can happen if the batter is too thin or the pan isn’t hot enough. Try blending less and letting the batter rest a few minutes before cooking.

Can I use a food processor instead of a blender?

Yes, as long as it blends the oats finely and combines everything smoothly.

What to serve

These pancakes are filling on their own, but you can round out the meal with a few tasty sides:

• Boiled eggs or an omelette for even more protein and a savoury contrast.
• Sausage Hashbrown can be a great make-ahead side for a balanced breakfast.
• Protein Shakes will add creaminess and a little extra protein.
• Hot or iced coffee is a classic pairing with breakfast.

How to store and reheat

Store: Keep in an airtight container in the fridge for up to 5 days, with parchment between layers.

Reheat: Warm in the toaster, microwave or skillet for 1–2 minutes until heated through.

Freeze and reheat from frozen: Freeze in a single layer, then transfer to a container. Reheat from frozen in the toaster or microwave.

Meal prep tools

• Grab some glass meal prep bowls to store these protein pancakes.
• They can also be stored in reusable freezer bags for up to 3 months in the freezer.