These cottage cheese protein pancakes are not only crazy good but also healthy, making them a fantastic option for breakfast and brunch. This delicious recipe satisfies sweet while protein-packed, ensuring you enjoy a nutritious and delightful start to your day!
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Cottage Cheese Protein Pancakes
Any day that traditional breakfast foods like pancakes can be combined with the word “healthy” is a good day. These cottage cheese protein pancakes are just that! For us, diet is just as important as taste. These yummy pancakes don’t sacrifice on either!
Breakfast is the most important meal; added protein will carry you through the day. We love these pancakes for everyday breakfast, school breakfasts, or casual brunches when you don’t want to have a care in the world!
The recipe here was total trial and error. I wanted the perfect combination of the complete pancake taste packed with protein to last. Let’s be honest. Pancakes are fantastic until the sugar coma hits. With the added protein, these last much longer than regular pancakes!
Ingredients for Cottage Cheese Pancakes
What spreads more joy than great taste AND healthy meals?
For these protein-packed pancakes you will need:
- all-purpose flour
- brown sugar
- salt
- baking powder
- cottage cheese
- eggs
- vanilla paste
- olive oil
Note: Always check the recipe card for a full list of ingredients, amounts, and steps.
How to Make Cottage Cheese Pancakes
It’s time to take command of your morning by creating these cottage cheese protein-packed pancakes. Make them as a surprise breakfast in bed for that special someone or with the kids as a fun activity before school. Okay, I admit the last one is ambitious!
- Make the pancake batter. Place low-fat cottage cheese in a bowl. Add eggs, olive oil, and vanilla bean paste. Mix thoroughly with a spatula, trying to break up large lumps of cottage cheese.
- Add all purpose flour, salt, baking powder, and brown sugar.
3. Mix everything thoroughly again. The dough will be quite thick. Leave it rest for 15 minutes, covering the bowl with a lid or plastic wrap.
- Fry the pancakes. Heat a nonstick fying pan on low heat. Spoon a tablespoon-sized amount of pancake batter into the pan and shape it into a round or oval shape. Fry for 5 minutes.
- Flip the pancakes over to the other side and fry for another 3 minutes, covering the pan with a lid.
- Serve the pancakes. Serve cottage cheese pancakes immediately with honey, maple syrup, and berries.
Frequently Asked Questions – Cottage Cheese Pancakes
No, feel free to use low-fat or even fat-free. The key is the small curds. They are easier to break up for a smooth batter.
Store them in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave (faster) or in a skillet (better).
Yes! You can freeze them for up to 3 months in an airtight container. Just be sure to separate each one with wax paper so they don’t stick together. Reheat these in a skillet.
Want to Change it Up?
If you want to change these up, consider replacing the maple syrup with honey. You can also omit the sliced almonds. These are also great with other fresh fruit. A great alternative is strawberries and bananas or just bananas!
More Breakfast & Brunch Recipes
Cottage Cheese Protein Pancakes
Ingredients
- 1/3 cup all-purpose flour
- 3 tablespoons brown sugar
- 1/3 teaspoon salt
- 1/2 teaspoon baking powder
- 2/3 cup low-fat cottage cheese small curd is best
- 4 eggs
- 1 teaspoon vanilla paste
- 2 tablespoons olive oil
Instructions
- Place low-fat cottage cheese in a bowl. Add eggs, olive oil, and vanilla bean paste. Mix thoroughly with a spatula, breaking up large lumps of cottage cheese.2/3 cup low-fat cottage cheese, 4 eggs, 2 tablespoons olive oil, 1 teaspoon vanilla paste
- Add all purpose flour, salt, baking powder, and brown sugar.1/3 cup all-purpose flour, 1/3 teaspoon salt, 1/2 teaspoon baking powder, 3 tablespoons brown sugar
- Mix everything thoroughly again. The dough will be quite thick. Let it rest for 15 minutes, covering the bowl with a lid.
- Heat a dry, nonstick skillet on low heat. Spoon a tablespoon-sized amount of pancake batter into the pan and shape it into a round or oval shape.
- Fry over low heat for 5 minutes.
- Flip the pancakes over and fry for 3 minutes, covering the pan with a lid.
- Serve the pancakes immediately.
Notes
Nutrition
Nutritional information accuracy not guaranteed.
