Description
These fluffy, high-protein cottage cheese pancakes are ready in just 10 minutes. Made with only 5 simple ingredients, they offer a delicious, low-sugar breakfast alternative to frozen protein pancakes.
Ingredients
Scale
- 1 cup (225g) cottage cheese (small-curd, creamy)
- 2 large eggs
- 3 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- Butter or oil for greasing the pan
- Optional: ½ cup blueberries, 2 tablespoons chocolate chips, ½ teaspoon cinnamon
Instructions
- Add cottage cheese, eggs, vanilla, baking powder, and flour to a blender.
- Pulse to break up curds, then blend on high for 30-45 seconds until completely smooth.
- Let the batter rest for 5 minutes to allow flour to hydrate (optional but recommended).
- Heat a non-stick skillet over medium-low heat and add a small pat of butter or oil.
- Pour about ¼ cup of batter per pancake, cooking 2-3 at a time.
- Cook for 2-3 minutes until bubbles form on the surface and edges look set.
- Flip and cook for another 1-2 minutes until golden brown.
- Serve immediately with desired toppings.
Notes
Blend until completely smooth to avoid chunky texture. Use medium-low heat to prevent burning. If using frozen blueberries, do not thaw them first. These pancakes freeze well; layer with parchment paper in a freezer bag for up to 2 months.
- Prep Time: 2 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 4
- Fat: 10
- Saturated Fat: 5
- Carbohydrates: 15
- Fiber: 1
- Protein: 18
Keywords: high protein, cottage cheese pancakes, healthy breakfast, quick breakfast, 5 ingredient recipe, gluten-free option, low sugar