Cottage Cheese Protein Pancakes are delicious and made in just one blender with eggs, banana and oats. They pack 20 grams of protein per serving for a filling wholesome breakfast!
We also love these cottage cheese pancakes, protein pancakes and peanut butter protein pancakes.
Table of Contents
Why You’ll Love This Recipe
- These cottage cheese protein pancakes are delicious and moist. They are not dry at all!
- Pancakes contain only 6 grams of naturally occuring sugar in banana and 20 grams of protein per serving.
- You also make them only in one blender just like my cottage cheese waffles.
- They are flourless.
And pancakes with cottage cheese hit the spot and satisfy the sweet tooth craving. You know that feeling when you crave something sweet and loaded with carbs?! These are perfect for breakfast, lunch, dinner or snack.
Ingredients for Cottage Cheese Protein Pancakes
To make cottage cheese protein pancakes recipe, you will need just 7 simple ingredients.
- Eggs: I used 4 large eggs. You can also use 1 cup of egg whites to cut back on fat.
- Cottage cheese: I use 2% fat cottage cheese. Since this recipe is heavy on eggs, you can also use low-fat cottage cheese.
- Banana: I defrosted previously frozen over ripened banana because I have a lot of those in my freezer. Since more likely your protein powder is sweetened, you can also use regular yellow banana.
- Oats: Rolled oats or quick oats are the best. Steel cut oats will not work. Be sure to use certified gluten-free oats for those with celiac disease.
- Protein powder: It is important to use plant-based protein powder for proper pancake batter consistency. I love to use Vega Sport berry flavor when making protein pancakes with cottage cheese.
- Cinnamon: Adds a bit of flavor but can be skipped if you use flavorful protein powder.
- Baking powder: To help pancakes lift and be fluffy.
How to Make Cottage Cheese Protein Pancakes
Here’s a quick overview how to make cottage cheese protein pancakes. Detailed recipe card is located below.
- Blend all ingredients in a blender until smooth. Adding liquids first helps for easier blending.
- Let batter sit for 5 minutes to thicken a bit, so pancakes do not spread too much on a skillet.
- Preheat large skillet on medium heat and swirl a bit of oil. Add batter and cook pancakes. When you see bubbles on top, it’s time to flip the pancakes.
- Flip and cook for 1-2 more minutes or until golden brown. Then the protein pancakes are done.
What Do Pancakes Taste Like?
Cottage cheese protein pancakes do not taste like cottage cheese. So, if you don’t love cottage cheese, don’t worry, you will not notice it. I say that pancakes will taste more like the protein powder you use.
That’s why I recommend to use protein powder that you love. I love Vega Sport berry flavor and Orgain chocolate protein powders. You can also use plain plant-based protein like pea or brown rice one. Banana should help to give it sweetness and flavor.
Also keep in mind these pancakes are not tall and fluffy but rather more moist. But they are delicious!
Tips for Best Results
- Batter will thicken: First, it will thicken within first 5 minutes of blending. And then it will thicken even more as you are cooking pancakes. If you’re having trouble to release the batter from a measuring cup, use a small silicone spatula to help.
- Reduce heat as you go: Skillet will get hotter with cook time, so bring the temperature lower to avoid burning the pancakes.
- Do not try to lift the pancakes and peek underneath: It breaks the seal and is not a proper pancake cooking technique.
- Use good skillet: Make sure your pan is truly non-stick and preferably PFOA free.
- If using plain protein powder: Add a dash of pure vanilla extract to add flavor.
Toppings Ideas
The most fun part is to dress the pancakes up. Seriously go for whatever you feel like. When it comes to protein pancakes, I like to add some cottage cheese on top.
When I’m not on a quest to see the abs, this is exactly the way I would eat my pancakes – with some organic maple syrup, sliced bananas and nuts.
Here are a few more toppings ideas:
- Fresh or frozen berries
- Chocolate chips
- Honey and butter
- Nut butter
- A dollop of yogurt for an extra boost of protein.
How to Store and Reheat
These high protein cottage cheese pancakes are refrigerator and freezer friendly, which makes them perfect for meal prep.
Keep warm: First of all, to keep freshly cooked pancakes warm, preheat oven or warming drawer to 200 F, place pancakes into an oven safe dish as you cook them, and keep warm for a few hours.
Store or freeze: Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months. You could also prepare a batter a day in advance, refrigerate and make the pancakes the next day.
Reheat: To reheat pancakes, pop them in a microwave or toaster. To be honest, they taste great cold too!
FAQs
Unfortunately not. This pancake recipe uses substantial amount of protein powder to give the pancake batter proper consistency. But you can make my cottage cheese pancakes instead.
Unfortunately not. Whey protein powder acts very differently from plant-based protein powder. Your pancake batter will turn out very thin and will not hold its shape on a skillet.
Protein pancakes are higher in protein than regular pancakes. Containing fat and carbs at same time. Therefore, you may require less food to keep you full longer.
Yes, you can make cottage cheese protein pancakes in a food processor. Keep in mind their texture will be more gritty and less smooth.
More Cottage Cheese Recipes
- Cottage cheese egg bites
- Cottage cheese scrambled eggs
- Cottage cheese chocolate pudding
- Cottage cheese ice cream
- Cottage cheese pasta
- Protein bagels with cottage cheese
- Cottage cheese pizza crust
- Cottage cheese bark
Check out all of our cottage cheese recipes!
More Pancake Recipes to Try
- Almond flour pancakes
- Whole wheat buttermilk pancakes
- Healthy banana pancakes
- Oat flour pancakes
- Banana egg pancakes
Cottage Cheese Protein Pancakes
Equipment
Ingredients
- 4 large eggs
- 1 cup cottage cheese
- 1 large very yellow or over ripen banana
- 1 cup rolled or quick oats
- 1 scoop plant based protein powder, (42 grams) I used Vega sport berry
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 2 tablespoons oil, for frying
Instructions
- In a high speed blender, add eggs, cottage cheese, banana, oats, protein powder, baking powder and cinnamon. Process until smooth and let batter sit for 5 minutes to thicken a bit.
- Preheat large skillet on medium heat and swirl a bit of oil to coat. Pour 1/4 cup pancake batter on a skillet, cook for 2-3 minutes or until you see bubbles on top and golden edges appear. Flip and cook for another 1-2 minutes. Repeat with remaining batter.
- Serve pancakes hot with some fruit, nuts, Greek yogurt or cottage cheese.
Notes
- Store: Refrigerate leftovers in airtight container for up to 5 days.
- Freeze: For up to 3 months. Thaw on a counter for 1-2 hours.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Super bomb!! I like to make a batch in the beginning of the week and eat them for breakfast or lunch. I will sometimes put greek yogurt or peanut butter, but they are great plan as well. I was in a rush and could not make all the batter yesterday so I refrigerated it. I am happy to say I just made the refrigerated batter and they were exactly the same!! Now, I know I can make the batter ahead if ever needed.
This was bomb! Thank you so much!
So glad to hear this!
Really delicious. I added a bit of salt. Dense bit have a fluffiness too. Made 10 1/4cup batter each pancake.
So glad to hear this, Shelly.