High Protein
Cottage Cheese Protein Pancakes
Soft, golden pancakes with crisp edges and 28 grams of protein per serving—no chalky powder required.
Directions
Blend
Blend cottage cheese, oats, eggs, banana, baking powder, vanilla, cinnamon, and salt until mostly smooth. Rest 5 minutes.
Heat the pan
Warm a nonstick skillet or griddle over medium-low and lightly grease.
Cook
Use 1/4 cup batter per pancake. Cook until bubbles form and edges look set, 2 to 3 minutes.
Flip
Turn gently and cook 1 to 2 minutes more. Lower the heat if they brown before the center sets.
Serve
Serve warm with berries, yogurt, nut butter, or a small pour of maple syrup.
Why this works
Swaps & notes
Easy swaps
- Use certified gluten-free oats when needed.
- Replace banana with 1/2 cup applesauce plus 1 tablespoon honey.
- Add mini chocolate chips or blueberries after pouring batter.
Cook notes
- Medium-low heat is important because the batter contains milk solids that brown quickly.
- Small pancakes are easier to flip than oversized ones.
Storage
Refrigerate 4 days or freeze between parchment up to 2 months. Toast from frozen.
Questions
Do they taste like cottage cheese?
No. Once blended and cooked, the flavor is mild and similar to a classic banana-oat pancake.
Can I use an immersion blender?
A countertop blender gives the smoothest batter, but an immersion blender works in a tall container.
Why are they falling apart?
Let the batter rest, use smaller pancakes, and wait until the edges are fully set before flipping.