Cottage cheese's casein protein coagulates at 180°F, creating pancakes that stay fluffy for hours unlike regular batter.
Protein Pancakes
Get ready to flip your breakfast game with these deliciously fluffy protein pancakes, packed with a whopping 32g of protein per serving—all without the cottage cheese vibe! Made with wholesome oats and creamy Greek yogurt, these pancakes are not only easy to whip up but also irresistibly tasty. Say goodbye to boring breakfasts and hello to a protein-packed delight!
Prep
5
min
Cook
10
min
Serves
1
people
Level
beginner
📝 Ingredients
Shopping List
- 2 large eggs
- ½ cup (118 ml) full fat cottage cheese
- ½ cup (45 g) old fashioned rolled oats
Pantry Items
Amounts also listed in instructions below
- pure maple syrup (to taste)
- sea salt (to taste)
- vanilla extract (to taste)
👨🍳 Instructions
- 1
In a blender, combine rolled oats, cottage cheese, eggs, vanilla extract, and sea salt.
- 2
Blend until smooth and well combined.
- 3
Heat a non-stick skillet over medium heat.
- 4
Pour batter onto the skillet to form pancakes.
- 5
Cook until bubbles form on the surface, then flip and cook until golden brown.
- 6
Serve with pure maple syrup on top.
💡 Pro Tips
- ✓Blend the oats for 30-45 seconds first before adding wet ingredients to achieve flour-like consistency and prevent gritty texture from partially ground oats.technique30-45 seconds
- ✓Use cottage cheese with 4% fat content because the casein proteins create better structure while fat content prevents rubbery texture that occurs with fat-free versions.ingredient4% fat content
- ✓Heat your pan to exactly 325°F (medium-low) because protein-heavy batters scorch at temperatures above 350°F due to amino acid reactions, while lower temps won't set the egg proteins properly.equipment325°F
- ✓Let batter rest 3-5 minutes after blending so oat starches fully hydrate and cottage cheese curds break down completely, preventing lumpy pancakes.timing3-5 minutes
- ✓Flip only when bubbles form AND pop without immediately filling back in - protein batters take 2-3 minutes longer than regular batters to set due to lower gluten content.technique2-3 minutes longer
Share this recipe
Prep
5
min
Cook
10
min
Serves
1
people
Level
beginner
Share this recipe
Cottage cheese's casein protein coagulates at 180°F, creating pancakes that stay fluffy for hours unlike regular batter.
Protein Pancakes
Get ready to flip your breakfast game with these deliciously fluffy protein pancakes, packed with a whopping 32g of protein per serving—all without the cottage cheese vibe! Made with wholesome oats and creamy Greek yogurt, these pancakes are not only easy to whip up but also irresistibly tasty. Say goodbye to boring breakfasts and hello to a protein-packed delight!
📝 Ingredients
Shopping List
- 2 large eggs
- ½ cup (118 ml) full fat cottage cheese
- ½ cup (45 g) old fashioned rolled oats
Pantry Items
Amounts also listed in instructions below
- pure maple syrup (to taste)
- sea salt (to taste)
- vanilla extract (to taste)
👨🍳 Instructions
- 1
In a blender, combine rolled oats, cottage cheese, eggs, vanilla extract, and sea salt.
- 2
Blend until smooth and well combined.
- 3
Heat a non-stick skillet over medium heat.
- 4
Pour batter onto the skillet to form pancakes.
- 5
Cook until bubbles form on the surface, then flip and cook until golden brown.
- 6
Serve with pure maple syrup on top.
💡 Pro Tips
- ✓Blend the oats for 30-45 seconds first before adding wet ingredients to achieve flour-like consistency and prevent gritty texture from partially ground oats.technique30-45 seconds
- ✓Use cottage cheese with 4% fat content because the casein proteins create better structure while fat content prevents rubbery texture that occurs with fat-free versions.ingredient4% fat content
- ✓Heat your pan to exactly 325°F (medium-low) because protein-heavy batters scorch at temperatures above 350°F due to amino acid reactions, while lower temps won't set the egg proteins properly.equipment325°F
- ✓Let batter rest 3-5 minutes after blending so oat starches fully hydrate and cottage cheese curds break down completely, preventing lumpy pancakes.timing3-5 minutes
- ✓Flip only when bubbles form AND pop without immediately filling back in - protein batters take 2-3 minutes longer than regular batters to set due to lower gluten content.technique2-3 minutes longer