Protein Pancakes Recipe

American · Breakfast · 20 min total

Fluffy, high-protein pancakes made with cottage cheese and oats, perfect for a nutritious breakfast that keeps you full.

Ingredients

• 1/2 cup rolled oats
• 1/2 cup cottage cheese
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon honey or maple syrup (optional)
• Butter or oil for cooking

Instructions

1. In a blender, combine rolled oats, cottage cheese, eggs, vanilla extract, baking powder, salt, and honey if using. Blend until smooth, scraping down sides as needed.
2. Let batter rest for 5 minutes to thicken.
3. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
4. Pour about 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and edges are set, about 2-3 minutes.
5. Flip and cook for another 1-2 minutes until golden brown and cooked through.
6. Serve immediately with your favorite toppings such as fresh fruit, yogurt, or a drizzle of maple syrup.

Tips

• For extra protein, add a scoop of protein powder and reduce oats to 1/3 cup.
• Store leftover pancakes in the fridge for up to 3 days; reheat in a toaster or microwave.
• These pancakes freeze well; place parchment between them and store in a freezer bag.

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