These cottage cheese protein pancakes are fluffy and packed with goodness! They’re a tasty way to start your day on a strong note.
Mixing cottage cheese into the batter makes them extra yummy and protein-rich. I love topping them with fresh fruit or a drizzle of honey for a sweet touch!
Key Ingredients & Substitutions
Cottage Cheese: Small curd cottage cheese is great for these pancakes because it blends smoothly and gives a nice fluffy texture. If you’re not a fan of cottage cheese, you can try ricotta for a creamier texture or Greek yogurt as a substitute. Just keep in mind the flavor might slightly change!
Oats: I love using rolled oats because they lend a nice texture and fiber. If you need a gluten-free option, make sure to use certified gluten-free oats, or opt for oat flour for a smoother pancake. You could also use whole wheat flour if you prefer a different taste.
Protein Powder: Adding protein powder can boost the protein content. However, if you want to skip it, these pancakes will still taste great without it! You can use a plant-based protein if you’re vegan or have dietary restrictions.
Bananas: Fresh banana slices are a delightful topping. If bananas aren’t your thing, try sliced peaches, or even a dollop of applesauce for sweetness!
How Can I Get the Perfect Pancake Flip?
Flipping pancakes can be tricky, but with these simple steps, you’ll master it in no time! Wait until you see bubbles on the surface and the edges look set before flipping. This means they are ready to hold their shape.
- Use a thin spatula to slide underneath the pancake.
- The flip should be quick and smooth to prevent splatter.
- If the pancake doesn’t flip easily, it’s often not ready. So, give it another few seconds before trying again!
Cottage Cheese Protein Pancakes
Ingredients You’ll Need:
- 1 cup cottage cheese (preferably small curd)
- 3 large eggs
- 1 cup rolled oats or oat flour
- 1 scoop vanilla or plain protein powder (optional)
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- Butter or oil for cooking
- Fresh mixed berries (strawberries, blueberries, raspberries, blackberries) for topping
- Banana slices for topping
- Maple syrup or honey for drizzling
How Much Time Will You Need?
Making these pancakes will take about 10-15 minutes in total. You’ll spend about 5 minutes prepping the batter and then 2-3 minutes cooking each pancake on the skillet. It’s a quick and delightful breakfast option!
Step-by-Step Instructions:
1. Prepare the Batter:
In a blender or food processor, combine the cottage cheese, eggs, oats (or oat flour), protein powder (if you’re using it), baking powder, vanilla extract, and salt. Blend everything together until smooth and well combined. The mixture should be slightly thick but still pourable, perfect for pancakes!
2. Heat Up the Skillet:
Place a non-stick skillet or griddle on medium heat. Add a small amount of butter or oil to the surface to create a non-stick layer. It helps the pancakes cook evenly and adds a bit of flavor!
3. Cook the Pancakes:
Pour about 1/4 cup of the batter onto the hot skillet for each pancake. Keep an eye on them as they cook! After about 2-3 minutes, bubbles will start forming on the surface, and the edges will look set. That’s the perfect time to flip them!
4. Flip and Finish Cooking:
Using a spatula, carefully flip the pancakes over. Cook for another 2 minutes until they’re golden brown and cooked through. Once done, remove them from the skillet and keep them warm—maybe under a clean kitchen towel or in a low oven.
5. Serve and Enjoy:
Now, it’s time to stack those fluffy pancakes on a plate! Top them generously with fresh mixed berries and banana slices. Drizzle on maple syrup or honey for an extra touch of sweetness. Enjoy your delicious, protein-packed cottage cheese pancakes!
Can I Use Low-Fat Cottage Cheese?
Absolutely! Low-fat cottage cheese works just as well as full-fat. Just keep in mind that the flavor and creaminess might be slightly different, but your pancakes will still be delicious!
Can I Make This Recipe Gluten-Free?
Yes, you can! Simply use gluten-free rolled oats or oat flour. Just ensure that your oats are certified gluten-free, and you’ll have a tasty gluten-free pancake option!
How Can I Store Leftover Pancakes?
To store leftovers, let them cool completely, then place them in an airtight container in the fridge for up to 3 days. You can also freeze them! Just separate each pancake with parchment paper and place them in a freezer-safe bag for up to a month.
What Can I Use Instead of Eggs?
If you’re looking for an egg substitute, you can use flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water for each egg) or unsweetened applesauce (1/4 cup per egg). The texture might change slightly, but they’ll still be tasty!