High-Protein Cottage Cheese Pancakes
Fluffy pancakes with 28g protein — cottage cheese disappears into the batter.
Method · 7 steps
- 1
Add cottage cheese, eggs, oats, banana, baking powder, vanilla, cinnamon, and salt to a blender. Blend on high 45 seconds until completely smooth — no oat flecks visible.
- 2
Let the batter rest 5 minutes. This is non-negotiable — the oats need to hydrate or the pancakes cook up gummy.
- 3
Heat a nonstick skillet or electric griddle over medium-low (325°F on a griddle). Cottage cheese pancakes scorch easier than flour pancakes — lower heat than you think.
- 4
Melt butter in the pan. Pour 1/4 cup batter per pancake. Do not spread it — let it set.
- 5
Cook the first pancake as your test. Flip when bubbles form and edges look dry, about 3 minutes. The first pancake tells you if the heat is right — if it's dark brown outside and wet inside, turn the heat down a notch.
- 6
Cook 2-3 minutes on the second side. Repeat with remaining batter, adding more butter between rounds.
- 7
Stack and serve with maple syrup, fresh berries, or more Greek yogurt on top.
Chef's notes
- →The first pancake is always the test pancake — adjust your heat before committing the whole batch. If it's browning too fast, drop the heat.
- →Blend the batter until completely smooth. Stopping early leaves oat pieces that cook up like little pebbles.
- →These pancakes cook slower than flour pancakes. Resist the urge to crank the heat to speed them up — you'll burn the outside while the inside stays raw.
Storage
Fridge 3 days stacked with parchment between. Freezer 2 months in a zip bag — reheat in toaster on medium.
