Fluffy, filling, and easy to make—perfect for a high-protein breakfast!
Ingredients (1 serving)
½ cup cottage cheese (about 110g)
2 large eggs
¼ cup oat flour (or finely blended oats)
1 scoop vanilla protein powder (about 25–30g)
½ teaspoon baking powder
½ teaspoon vanilla extract
1–2 tablespoons milk, if needed to thin the batter
Pinch of salt
Optional: cinnamon or a little zero-calorie sweetener
Optional toppings
Greek yogurt
Fresh berries
Sugar-free maple syrup
Peanut or almond butter
Extra cottage cheese
Instructions
- Make the batter
Add the cottage cheese, eggs, oat flour, protein powder, baking powder, vanilla, and salt to a blender.
Blend until the mixture is smooth.
If the batter seems extremely thick, add 1 tablespoon of milk at a time until it reaches a thick but pourable consistency.
- Rest the batter
Let the batter sit for 3–5 minutes. This allows the oat flour to absorb some moisture and helps create fluffier pancakes.
- Heat the pan
Place a non-stick skillet over medium-low heat and lightly coat it with butter or cooking spray.
Protein pancakes can burn more easily than regular pancakes, so avoid high heat.
- Cook
Pour about ¼ cup of batter for each pancake.
Cook for approximately 2–3 minutes, until small bubbles appear and the edges begin to set.
Carefully flip and cook for another 1–2 minutes until golden and cooked through.
- Serve
Stack the pancakes and add your favorite toppings. Greek yogurt and berries make an excellent high-protein combination.
Approximate Nutrition (without toppings)
Whole recipe:
Calories: 450–500 kcal
Protein: 50–60g
Carbs: 30–40g
Fat: 15–20g
Nutritional values vary depending on your protein powder and cottage cheese.
💡 Tips for the Best Protein Pancakes
Cook on medium-low heat for the best texture.
Don’t make the pancakes too large—they’re easier to flip when smaller.
If your protein powder makes the batter too dry, add a little extra milk.
For extra fluffiness, separate the egg whites, whip them lightly, and fold them into the batter.
Want a version that is low-carb, keto-style, or made without oats too?
