High-Protein Cottage Cheese Pancakes
Blender pancakes built on low-fat cottage cheese, eggs, and oats. No protein powder. About 36 grams of protein per serving.
By
Yield: 2 servings (about 8 pancakes)
Prep:
Cook:
Total:
Ingredients
- 1 1/2 cups low-fat cottage cheese, 1% or 2% (340 g)
- 4 large eggs
- 1/2 cup old-fashioned rolled oats (40 g)
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- Butter or neutral oil, for the griddle
Instructions
- Add the cottage cheese, eggs, oats, baking powder, vanilla, cinnamon, and salt to a blender. Blend until smooth, 30 to 45 seconds. Scrape the jar and blend again if any curds remain. Rest the batter 5 minutes so the oats hydrate.
- Heat a nonstick skillet or griddle over medium-low and film it with butter or oil. Keep the heat moderate. Cottage cheese browns before the center sets if the pan is hot.
- Pour 1/4-cup rounds. Cook until the edges look set and the top turns dull with a few bubbles, 2 to 3 minutes. Flip and cook 1 to 2 minutes more. Repeat with the remaining batter.
- Hold finished pancakes on a sheet pan in a 200°F oven if you want the batch hot at once. Serve 4 pancakes per person.
Notes
No protein powder. The protein is cottage cheese and eggs. Low-fat cottage cheese keeps the fat down. Full-fat works; the cakes are richer and the protein per cup is a little lower.
If the batter will not pour, thin it with 1 to 2 tablespoons of milk. Small rounds flip cleaner than big ones.
For a more classic pancake crumb, swap the oats for 1/3 cup all-purpose flour (40 g). Protein stays about the same. The texture is less hearty.
Estimated from USDA values for 1% cottage cheese, large eggs, and dry rolled oats, before cooking fat and toppings: about 340 calories, 36 g protein, 19 g carbohydrate, and 13 g fat per serving (4 pancakes). Brands move those numbers. A teaspoon of butter for the batch adds roughly 30 to 40 calories.