Cottage Cheese Protein Pancakes (Print Version)

Fluffy high-protein pancakes with cottage cheese and sweet blueberries, great for breakfast or post-workout.

# Ingredient List:

→ Wet Ingredients

01 - 1 cup cottage cheese, low-fat or full-fat
02 - 2 large eggs
03 - 1/4 cup milk, dairy or unsweetened plant-based
04 - 1 teaspoon vanilla extract

→ Dry Ingredients

05 - 1/2 cup oat flour or finely ground rolled oats
06 - 1/4 cup whole wheat flour or all-purpose flour
07 - 1 teaspoon baking powder
08 - 1/4 teaspoon salt
09 - 1 tablespoon sugar or sweetener of choice, optional

→ Add-ins

10 - 3/4 cup fresh blueberries, plus extra for serving
11 - Cooking spray or butter for the pan

→ To Serve

12 - Maple syrup or honey, optional
13 - Greek yogurt, optional

# Steps:

01 - In a large bowl, whisk together cottage cheese, eggs, milk, and vanilla extract until smooth and well combined.
02 - In a separate bowl, combine oat flour, whole wheat flour, baking powder, salt, and sugar.
03 - Add the dry ingredients to the wet ingredients and stir gently until just combined. Avoid overmixing to maintain fluffy texture.
04 - Gently fold the fresh blueberries into the batter until evenly distributed.
05 - Heat a nonstick skillet or griddle over medium heat and lightly grease with cooking spray or butter.
06 - Pour 1/4 cup of batter per pancake onto the heated skillet. Cook for 2 to 3 minutes until bubbles form on the surface and edges begin to set.
07 - Flip the pancake and cook for another 2 minutes until golden brown and cooked through.
08 - Repeat the cooking process with the remaining batter, greasing the pan as needed between batches.
09 - Transfer warm pancakes to a serving plate and top with extra blueberries, maple syrup, or Greek yogurt as desired.

# Helpful Hints:

01 -
  • They're genuinely fluffy despite being loaded with protein, so you won't feel like you're eating a dense gym snack.
  • The cottage cheese keeps them moist for hours, meaning leftovers taste just as good cold the next day.
  • You can prep the batter in under 10 minutes, which matters when you're hungry and impatient.
02 -
  • If your batter sits for more than 5 minutes before cooking, it thickens noticeably and the pancakes come out denser—so work quickly or add a splash more milk if needed.
  • Medium heat is crucial; too high and the outside burns before the inside cooks through, too low and they'll be pale and rubbery instead of golden and fluffy.
03 -
  • Coat your blueberries in a light dusting of flour before folding them in so they stay distributed throughout instead of sinking to the bottom.
  • If you want extra protein without changing the texture, stir a scoop of vanilla protein powder into the dry ingredients—just keep everything else the same and the batter will still work perfectly.
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