Description
These Protein Pancakes with Cottage Cheese are a fluffy, nutritious breakfast option packed with protein and made with wholesome ingredients like oat flour and cottage cheese. Quick to prepare and perfect for a healthy start to your day, they balance taste and nutrition effortlessly.
Ingredients
Scale
Dry Ingredients
- 2/3 cup oat flour
- 1/4 cup vanilla protein powder (whey or vegan)
- 2 teaspoons baking powder
Wet Ingredients
- 3/4 cup cottage cheese
- 2 large eggs
- 2 tablespoons honey
- 2 tablespoons milk or milk alternative (additional as needed up to 4 tablespoons)
Instructions
- Blend the batter: Place oat flour, protein powder, baking powder, cottage cheese, eggs, honey, and 2 tablespoons of milk or milk alternative into a high-powered blender. Blend for several seconds, scraping down the sides with a rubber spatula. Add more milk 1 tablespoon at a time as needed to achieve a thick batter consistency, avoiding overmixing to prevent lumps and visible curds.
- Preheat the skillet: Heat a non-stick skillet over low-medium heat. Lightly coat the surface with cooking oil or cooking spray to prevent sticking.
- Cook the pancakes: Using a 2-ounce cookie scoop or large spoon, drop batter onto the hot skillet. Cook until the bottom is browned and edges appear firm, then carefully flip the pancake. Cook the other side until browned, adjusting heat if the pancakes brown too quickly to avoid burning.
- Serve: Remove cooked pancakes from the skillet and repeat with remaining batter. Serve warm with your preferred toppings.
Notes
- Use a non-stick skillet and light oil or cooking spray to prevent sticking.
- Adjust milk amount to get the right batter consistency; avoid overmixing to retain fluffiness.
- Cook on low-medium heat to ensure pancakes cook through without burning.
- Serve with fresh fruit, syrup, or nut butter for added flavor and nutrition.
- Can substitute oat flour with gluten-free flour if desired.
- The recipe yields about 8 medium-sized pancakes.
