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Cottage Cheese Protein Pancakes - Fluffy, Filling, and Easy

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Cottage cheese: 1 cup (2% or full-fat for best texture)
  • Rolled oats: 1 cup (old-fashioned oats, not instant)
  • Eggs: 2 large
  • Baking powder: 1.5 teaspoons
  • Vanilla extract: 1 teaspoon
  • Cinnamon: 1/2 teaspoon (optional but recommended)
  • Salt: A small pinch
  • Milk: 2–4 tablespoons (dairy or unsweetened almond/oat milk), as needed for consistency
  • Sweetener: 1–2 tablespoons maple syrup, honey, or sugar (optional)
  • Cooking fat: Butter, coconut oil, or spray for the pan
  • Optional additions: 1/2 cup blueberries or chocolate chips, lemon zest, or a scoop of unflavored/vanilla protein powder
  • Serving ideas: Fresh berries, banana slices, Greek yogurt, nut butter, maple syrup

Method
 

  1. Blend the base. Add cottage cheese, oats, eggs, baking powder, vanilla, cinnamon, salt, and sweetener to a blender. Blend until smooth, about 30–45 seconds. If the batter seems too thick, add 1–2 tablespoons of milk and blend again.
  2. Check consistency. You’re aiming for a pourable batter, slightly thicker than typical pancake batter. If it’s too thin, add a tablespoon of oats and pulse.
  3. Heat the pan. Warm a nonstick skillet or griddle over medium heat. Lightly coat with butter or oil. A well-heated pan prevents sticking and promotes even browning.
  4. Pour and cook. Pour 1/4 cup batter per pancake. If adding blueberries or chocolate chips, sprinkle them on top now. Cook 2–3 minutes, until bubbles form and edges look set.
  5. Flip gently. Flip and cook another 1–2 minutes, until golden and cooked through. Reduce heat if they brown too quickly.
  6. Serve warm. Stack with yogurt, fruit, nut butter, or a drizzle of maple syrup. For extra protein, add a spoonful of Greek yogurt on top.
  7. Optional protein boost. If using a scoop of protein powder, add 1–2 tablespoons more milk to keep the batter smooth. Avoid over-blending to prevent gumminess.