COTTAGE CHEESE PANCAKES
Cottage Cheese Pancakes are a high-protein, naturally sweetened and wholesome breakfast option that offers a delicious twist on traditional pancakes made with cottage cheese, eggs, rolled oats and cinnamon. These pancakes are fluffy, satisfying and packed with nutrients, unlike regular pancakes that rely on refined flour and sugar. This recipe provides a balanced mix of protein, fibre and complex carbohydrates to keep you full and energised throughout the morning, with a hint of vanilla and cinnamon. These pancakes deliver a lightly sweet and comforting flavour without the need for added sugars. They are perfect for a quick weekday breakfast, a post-workout meal or even a healthy brunch. This dish is served with fresh fruits, a drizzle of honey or a dollop of Greek yoghurt for a nourishing and satisfying start to your day.
RECIPE CATEGORY
Breakfast, Brunch, Snack
SERVING SIZE
1 serving
CUISINE
American, European
PREPARATION/TECHNIQUES
Pan-Fry, Blend
OCCASION/HOLIDAY
Weekend Brunch, Family Breakfast, Healthy Meal Prep
SPECIAL CONSIDERATION/DIETARY CONCERNS
High Protein, Low Fat, Quick & Easy, Kid-Friendly, Gluten-Free Option, Healthy
DISH TYPE
Pancakes, Breakfast
INGREDIENTS
There are the following ingredients for Cottage Cheese Pancakes:
- ¼ cup cottage cheese
- ¼ cup rolled oats
- 1 egg
- ½ tsp vanilla extract
- ½ tsp cinnamon
FULL NUTRITIONAL INFORMATION
- Calories: 190 kcal
- Carbohydrates: 20g
- Protein: 15g
- Fats: 6g
- Saturated Fat: 2g
- Cholesterol: 190mg
- Sodium: 280mg
- Fibre: 3g
- Sugar: 2g
PREPARATION
- Blend the Batter: In a blender, combine cottage cheese, rolled oats, egg, vanilla extract and cinnamon. Blend until smooth.
- Preheat the Pan: Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or a small amount of butter.
- Cook the Pancakes: Pour small amounts of batter onto the pan, forming pancakes about 3 inches in diameter. Cook for 2-3 minutes until bubbles form on the surface.
- Flip and Finish Cooking: Flip the pancakes and cook for another 1-2 minutes until golden brown.
- Serve Warm: Enjoy with fresh fruit, Greek yoghurt or a drizzle of honey for added flavour.
PREP TIME
5 minutes
COOKING TIME
5 minutes
TIPS
- Blend Until Smooth: Blending ensures a silky batter and eliminates chunks of cottage cheese, making the pancakes fluffier.
- Use Medium Heat: Cooking on medium flame prevents burning while allowing the pancakes to cook through evenly.
- Opt for Full-Fat Cottage Cheese: For a richer taste and creamier texture, full-fat cottage cheese is the best choice.
- Let the Batter Rest: Letting the batter sit for a couple of minutes before cooking allows the oats to absorb moisture, improving the texture.
- Make It a Meal: Serve with eggs, nut butter or a smoothie for a balanced and filling breakfast.
VARIATIONS
- Gluten-Free Option: Use certified gluten-free oats to ensure this recipe is safe for those with gluten sensitivities.
- Extra Protein Boost: Add ½ scoop of vanilla protein powder for additional protein without changing the flavour.
- Nutty Flavour: Stir in a teaspoon of almond butter or peanut butter for a richer, more indulgent taste.
- Dairy-Free Version: Swap cottage cheese with mashed banana or dairy-free Greek yoghurt for a lactose-free alternative.
- Chocolate Lovers: Add a handful of dark chocolate chips to the batter for a sweeter variation.
- More Fibre: Mix in 1 tablespoon of flaxseeds or chia seeds for added fibre and omega-3 fatty acids.
- Savoury Twist: For a savoury version, add vanilla, cinnamon, a pinch of salt, chives and grated Parmesan cheese.
PREPPING AND STORAGE
- Refrigeration: Store leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat in a pan or microwave before serving.
- Freezing: Freeze cooked pancakes in a single layer, then transfer them to a freezer bag for up to 2 months. Reheat in a toaster, oven or pan.
- Meal Prep Friendly: Make a double batch and store pancakes for an easy grab-and-go breakfast throughout the week.