High Protein Cottage Cheese Pancakes

High Protein Cottage Cheese Pancakes

These cottage cheese pancakes are soft, fluffy, and packed with protein, making them a delicious breakfast that feels a little more filling than regular pancakes. They have a mild flavor and tender texture, so they’re easy to serve with syrup, fresh fruit, jam, or powdered sugar.

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Prep Time 5

Cook Time 25

Total Time 30

Course Breakfast

Cuisine American

Servings pancakes

Calories 156 kcal

Equipment

Electric griddle

Ingredients

1½ cups cottage cheese low fat
2 large eggs
1 cup whole milk
2 tablespoons vegetable oil
¼ cup white sugar
1½ cups all purpose flour
1½ teaspoons baking powder
sugar free maple syrup
fresh berries

Instructions

Stir together all of the wet ingredients (cottage cheese, eggs, milk, and oil) until well combined. There will be cottage cheese curds visible.
Whisk together the sugar, flour, and baking powder, and then stir into the wet ingredients until there are no more dry spots. Allow to rest for 5 minutes before cooking.
Heat the griddle over medium-low heat (300ºF) with butter, if desired. Add ⅓ cup of the batter to the griddle and cook for 1-2 minutes, or until firm on the bottom with small bubbles starting to form on the top. Flip and cook for another 1-2 minutes, until golden on both sides.
Repeat until all of the pancake batter is cooked.
Enjoy with your favorite toppings including fresh berries and sugar-free maple syrup.

Notes

Store leftovers in an airtight container in the fridge for 3-4 days or in the freezer for 3-4 weeks. Reheat in the microwave, in 10-20 second increments until warm. No need to thaw before reheating.

Nutrition

Keyword cottage cheese, pancakes, protein

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