Fluffy, macro-friendly pancakes made with blended cottage cheese — each serving packs 28 g of protein with no protein powder needed. Gluten-free adaptable, ready in 20 minutes, and genuinely delicious.
By ChickenNuggets
Prep: 5 min
Cook: 15 min
Total: 20 min
Serves: 2
Scale servings
Servings: 2
Full-fat cottage cheese
250
g
Large eggs
3
unit
Rolled oats
80
g
Baking powder
1
tsp
Vanilla extract
1
tsp
Ripe banana (optional sweetener)
1
unit
Butter or coconut oil
for frying
unit
Step 1
Add the cottage cheese, eggs, rolled oats, baking powder, vanilla extract, and the banana (if using) to a blender. Blend on high for 30–45 seconds until completely smooth with no lumps — this step is essential for an even texture. Rest the batter for 5 minutes to let the oats hydrate.
Step 2
Heat a non-stick frying pan over medium-low heat. Add a small knob of butter or a little coconut oil. Once melted and lightly foaming, pour in approximately 3 tbsp of batter per pancake, leaving space between each.
Step 3
Cook for 2–3 minutes until bubbles break consistently across the surface and the edges look matte and set. Flip carefully with a thin spatula and cook for a further 1–2 minutes until lightly golden on the second side. Repeat with the remaining batter.
Step 4
Stack and serve immediately topped with a generous dollop of Greek yoghurt, a handful of fresh mixed berries, and a drizzle of honey or pure maple syrup. Each portion contains approximately 28 g of protein.
Blend the cottage cheese completely smooth before mixing — any lumps create uneven pancakes. Cook on medium-low heat; higher heat burns the outside before the centre sets. Top with Greek yoghurt, fresh berries, and honey for an extra protein boost.
https://www.plateandshare.com/recipe/high-protein-cottage-cheese-pancakes
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Score
3