Go Back

Healthy High Protein Cottage Cheese Pancake Meals - Light, Fluffy, and Filling

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 cup cottage cheese (low-fat or full-fat both work)
  • 2 large eggs
  • 1/2 cup rolled oats (or 1/2 cup all-purpose flour; use oat flour or whole wheat if preferred)
  • 1–2 tablespoons milk (dairy or unsweetened almond milk), as needed to thin
  • 1 teaspoon baking powder
  • 1 tablespoon honey or maple syrup (optional, for a slightly sweet batter)
  • 1 teaspoon vanilla extract (optional for sweet version)
  • Pinch of salt
  • Butter or oil for the pan
  • Optional add-ins: blueberries, chocolate chips, lemon zest, cinnamon, chopped spinach, or chives
  • Optional toppings: fresh fruit, yogurt, nut butter, smoked salmon, avocado, or a drizzle of maple syrup

Method
 

  1. Blend the batter. Add cottage cheese, eggs, oats (or flour), milk, baking powder, honey or maple (if using), vanilla (if using), and salt to a blender. Blend until smooth and creamy. If it’s too thick, add a splash more milk.
  2. Rest the batter for 3–5 minutes. This helps the oats hydrate and the baking powder activate, making the pancakes fluffier.
  3. Heat the pan. Warm a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil.
  4. Cook the pancakes. Pour about 1/4 cup batter per pancake. Add any mix-ins on top now (blueberries, chocolate chips, or savory bits). Cook 2–3 minutes, until bubbles form and edges look set.
  5. Flip gently. Cook another 1–2 minutes until golden and cooked through. Adjust heat as needed so they don’t brown too fast.
  6. Serve warm. Top with fruit and yogurt for sweet, or avocado and a fried egg for savory. Enjoy immediately for the best texture.