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High Protein Cottage Cheese Pancakes – Fluffy, Filling, and Easy

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Cottage cheese: 1 cup, small-curd or whipped. Choose 2% or 4% for the best texture and richness.
  • Eggs: 2 large, for structure and extra protein.
  • Rolled oats or flour: 1 cup rolled oats (blended) or 3/4 cup all-purpose flour. Oats add fiber and a wholesome flavor.
  • Milk: 1/3 to 1/2 cup (dairy or unsweetened almond milk) to thin the batter to a pourable consistency.
  • Baking powder: 1 1/2 teaspoons for lift.
  • Salt: 1/4 teaspoon to balance flavors.
  • Vanilla extract: 1 teaspoon for warmth. Optional but recommended.
  • Sweetener: 1 to 2 tablespoons maple syrup, honey, or sugar (optional, adjust to taste).
  • Cooking fat: Butter, ghee, or neutral oil for the pan.
  • Optional add-ins: Cinnamon, lemon zest, mini chocolate chips, or berries.

Method
 

  1. Blend the base: Add cottage cheese, eggs, oats (or flour), milk, baking powder, salt, vanilla, and sweetener to a blender. Blend until smooth and creamy. If using oats, let the batter rest 3 to 5 minutes to thicken slightly.
  2. Check consistency: The batter should be pourable but not runny. If it’s too thick, add a splash of milk. If too thin, blend in 1 to 2 tablespoons more oats or flour.
  3. Preheat your pan: Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil. You want a steady medium heat so pancakes brown slowly and cook through.
  4. Cook the pancakes: Pour 1/4 cup batter per pancake. If adding chocolate chips or berries, sprinkle them on top before flipping. Cook 2 to 3 minutes, until bubbles form and the edges look set.
  5. Flip gently: Slide a spatula under the pancake and flip. Cook another 1 to 2 minutes, until golden and cooked through.
  6. Repeat and serve: Continue with remaining batter, greasing the pan as needed. Serve warm with your favorite toppings.