High Protein Cottage Cheese Pancakes

5 from 4 votes

High Protein Cottage Cheese Pancakes

Fluffy, high protein Cottage Cheese Pancakes that actually taste great! 30g of protein per serving, made without protein powder. Unlike oat-based pancakes, these aren't gummy. A hit with kids too. Freezer friendly for busy mornings.

Prep Time5

Cook Time10

Total Time15

Servings:

Author: Bri Beaudoin

Ingredients

1 cup cottage cheese (see note 1)
¼ cup plain Greek yogurt (see note 1)
2 large eggs
2 teaspoons vanilla extract
2 tablespoons maple syrup
¾ cup all purpose flour (see note 2)
2 teaspoons baking powder
1½ teaspoons cinnamon
neutral oil (or unsalted butter) (for cooking, see note 3)

US Customary - Metric

Instructions

Blend: Add 1 cup cottage cheese, ¼ cup plain Greek yogurt, 2 large eggs, 2 teaspoons vanilla extract, and 2 tablespoons maple syrup to a blender container. Blend until smooth.
Combine: In a medium bowl, mix ¾ cup all purpose flour, 2 teaspoons baking powder, and 1½ teaspoons cinnamon. Add the blended mixture to the dry ingredients and stir just until combined. Avoid over-mixing; batter will be thick, like cake batter.
Cook: Warm a large nonstick skillet over medium-low heat. Swirl a tiny bit of oil (or butter) in the skillet. Pour in ⅓ cup batter (for each pancake). Working in batches, cook until golden brown on the outside and cooked through the middle, about 2 minutes per side. (Be careful not to cook pancakes at too high a heat—because they'll brown too fast, before the inside cooks through). Serve hot, with maple syrup and/or other toppings, if desired (see note 4).

Notes

Cottage Cheese & Yogurt: Full-fat dairy is recommended for the best taste and texture. But you could substitute reduced-fat if you prefer.
Flour: Flour is often mismeasured. For best results, use a kitchen scale; or, make sure to fluff the flour up before spooning and leveling it in a measuring cup.
Oil or Butter: Any neutral oil like grapeseed, canola, vegetable oil work well for cooking pancakes. If you're using butter for the skillet, I recommend unsalted butter. In side-by-side taste tests, I preferred the pancakes cooked in unsalted butter (vs. salted butter) because cottage cheese already contains a decent amount of salt.
Toppings Ideas: Maple syrup, Almond butter, peanut butter, fresh berries (blueberries, raspberries, strawberries), sliced banana, etc.
Storage Tips: You can freeze extra pancakes and reheat in the toaster or microwave for quick weekday breakfasts. Keeps in the freezer for 1 to 2 months.
Yield: Makes about 6 pancakes. Nutritional estimate assumes 3 pancakes per serving.

Nutrition