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High-protein pancakes and waffles Recipe

American · Breakfast · 25 min total

These fluffy, protein-packed pancakes and waffles are perfect for a healthy breakfast that keeps you full. Made with cottage cheese and eggs, they're low-carb and gluten-free.

Ingredients

• 1 cup cottage cheese (small curd, 4% milkfat)
• 4 large eggs
• 1/2 cup rolled oats (gluten-free if needed)
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon coconut oil or butter (for cooking)

Instructions

1. In a blender, combine cottage cheese, eggs, oats, vanilla, baking powder, and salt. Blend until smooth, about 30 seconds. Let batter rest for 5 minutes.
2. For pancakes: Heat a non-stick skillet over medium heat and add a little coconut oil. Pour 1/4 cup batter per pancake. Cook until bubbles form on surface and edges are set, about 2-3 minutes. Flip and cook 1-2 minutes more.
3. For waffles: Preheat waffle iron and lightly grease. Pour enough batter to cover the grid (about 1/2 cup). Cook until golden and crisp, about 4-5 minutes.
4. Serve immediately with toppings of choice.

Tips

• For extra protein, add a scoop of vanilla protein powder (reduce oats to 1/4 cup).
• Store leftover pancakes/waffles in the fridge for up to 3 days or freeze for up to 1 month.
• Top with Greek yogurt, fresh berries, and a drizzle of maple syrup or honey.

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