This post may contain affiliate links. Please read our disclosure policy.
Only 3 ingredients stand between you and these high protein pancakes! These cottage cheese pancakes are easily made in the blender, making for an easy breakfast for you and the family!
Looking for more high protein recipes? If you like these cottage cheese pancakes you might also like my high protein cottage cheese cookies, peanut butter protein balls or cottage cheese flatbread!
Why You’ll Love This Recipe
Well, who doesn’t love pancakes!? We all love pancakes in our family and typically we’ll eat my whole wheat buttermilk pancakes, but these are a great alternative if you want something that is high protein and with less sugar!
Other than being high protein, these pancakes are:
- made with maple syrup, so no refined sugars
- prepared in the blender so easy peasy and not a lot of dishes
- freezer friendly
Ingredients For High Protein Pancakes
In keeping with my theme of 3 ingredient recipes, you only need a few simple ingredients for these high protein pancakes!
You’ll need:
- Cottage cheese: I like to use full fat cottage cheese, for the best result!
- Rolled oats: I use organic large flake oats that I buy at Costco. You can use any large flake oats, just don’t use quick or steel cut oats for this recipe!
- Eggs: You need 4 whole eggs for this recipe! Luckily eggs are also high in protein!
Optional: Add a pinch of cinnamon for taste! I always do this but you can leave it out.
Recipe Tips and Tricks
- Add the eggs and cottage cheese to the bottom of the blender first, before the oats to make for easier blending
- Add spices like cinnamon or nutmeg for extra flavour, or even try 1 tablespoon of cocoa powder for chocolate protein pancakes!
- You can even add 2 tablespoons protein powder for a little extra oomph
How To Make Protein Pancakes
The full instructions for this recipe can be found in the recipe card but here is an overview of the recipe directions.
- In a blender combine all of the ingredients and blend until smooth. I like to let the batter rest for a few minutes while I heat up a pan.
- Heat up a griddle or a nonstick pan on the stove to medium. Add 1 teaspoon of butter or spray the pan with nonstick spray before adding 1/4 cup of pancake batter to the pan.
- Cook the pancakes for 3-4 minutes on one side until the bottom is starting to brown, then carefully flip and cook for another 1-2 minutes or until the pancake(s) are cooked all the way through!
- Set the pancakes aside until they’re all cooked before serving with maple syrup, peanut butter, or just Greek yogurt and berries!
Serving Suggestions
You can absolutely eat these with traditional maple syrup, but one of my favourite ways to eat these pancakes is by spreading them with peanut butter, then adding a pile of vanilla Greek yogurt and a drizzle of syrup on top. So good!
You can also serve these pancakes with:
- chocolate chips
- berries
- whipped cream
- sugar-free chocolate or caramel sauce
- Meyer lemon curd, cranberry curd or other fruit spread
My Other Favourite High Protein Recipes
Along with some great 3 ingredient recipes, here are some of my favourite high protein recipes!
- cottage cheese flatbread
- peanut butter protein balls
- cottage cheese protein cookies
- 2 ingredient pancakes
High Protein Pancakes
- Total Time: 15 minutes
- Yield: 8 pancakes 1x
Description
Only 3 ingredients stand between you and these high protein pancakes! These cottage cheese pancakes are easily made in the blender, making for an easy breakfast for you and the family!
Ingredients
- 1 cup full fat cottage cheese
- 4 large eggs
- 1 cup rolled oats
- optional: 1/2 tsp ground cinnamon
Instructions
- In a high-powered blender, add the cottage cheese, eggs, rolled oats and cinnamon (if using). Blend on high until smooth, about 1 full minute. Let the pancake batter sit for a few minutes while you prepare the cooking surface.
- Heat a nonstick griddle or pan to medium heat, then either spray with nonstick spray or melt 1 tablespoon of unsalted butter, spreading the butter around. Create pancakes using 1/4 cup of the pancake batter, pouring it into a neat little circle.
- Cook the pancakes for 3-4 minutes on one side until the bottom is starting to brown, then carefully flip and cook for another 1-2 minutes or until the pancake(s) are cooked all the way through.
- Set the pancakes aside until they’re all cooked before serving with maple syrup, peanut butter, or just Greek yogurt and berries!
Leftover pancakes, once cooled to room temperature, can be stored in an airtight container for 1-2 days on the counter or kept in the fridge for 3-4 days. Pancakes also keep well in the freezer, for up to 2 months. Thaw overnight in the fridge or in the toaster oven for a quick and easy breakfast!
Notes
See the above blog post for serving suggestions and other tips and tricks.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: breakfast
- Method: stovetop
- Cuisine: american
