Servings: 10 pancakes
Cottage Cheese Pancakes Recipe
This high protein pancakes recipe is ideal for those who love a stack of flapjacks but also prioritize their daily intake of protein. Made with whole grain oats instead of flour for slower burning energy!
Equipment
Ingredients
- 2 cups (200g) rolled oats
- 2 tsp baking powder
- 1 tsp ground cinnamon optional
- ½ tsp sea salt
- 2 large eggs
- 1 cup (225g) cottage cheese
- ⅓ cup (79ml) milk or water
- 2 Tbsp (30ml) pure maple syrup or honey
Optional Additions:
- 1/4 cup (42g) chocolate chips
- ⅓ cup (30g) chopped pecans or walnuts
Instructions
- Transfer the oats to a high-powered blender and blend on a low speed for 60-90 seconds, or until a flour forms.
- Add the remaining ingredients for the pancakes to the blender and blend until smooth. If the pancake batter seems too thick, add a little additional milk (or water). If the batter seems too thin, allow the pancake batter to sit for 10 minutes, as it will thicken.
- Add cooking oil to a large nonstick skillet and heat over medium-high heat. Allow the skillet to warm up for a few minutes.
- Measure out a scant ⅓ cup of batter and pour it onto the hot skillet. My 12-inch skillet accommodates 3 pancakes at a time. Let the batter cook for 2-3 minutes. Flip and cook for an additional 2-3 minutes, or until the pancakes are cooked through and are golden brown on both sides. If at any point the batter browns up too quickly, reduce the heat to medium heat.
- Repeat for the remaining batter. This recipe makes 10 small pancakes.
- Serve pancakes with your favorite toppings. I like eating them with butter, a dollop of Greek yogurt, fresh blueberries, and a drizzle of honey. Almond butter, peanut butter, or more cottage cheese is a great option too!
Nutrition
Serving: 1pancake (of 10), Calories: 129kcal, Carbohydrates: 19g, Protein: 7g, Fat: 3g, Saturated Fat: 1g, Cholesterol: 44mg, Sodium: 294mg, Fiber: 3g, Sugar: 4g