High Protein Cottage Cheese Pancakes

High Protein Cottage Cheese Pancakes- This is a great recipe if you are looking to add more protein to your diet without using protein powder! These pancakes are light, fluffy, and low carb!

Stack of high protein cottage cheese pancakes drizzled with syrup and fruit.

High Protein Cottage Cheese Pancakes

I have been on the hunt for different ways to use up our abundance of eggs and came across these pancakes.  I also noticed the recipe used cottage cheese and I was instantly intrigued.  My whole family loves cottage cheese so I knew that wasn’t going to be an issue and if you are thinking, ewwww how could I possibly eat cottage cheese in pancakes, well just try them first, you won’t even know it’s there!

But if you would rather stick to some more traditional ways to use eggs for breakfast try my Bean and Cheese Breakfast Tacos, Ham and Egg Breakfast Cups (these are also high protein and low carb!), and these Freezer Breakfast Ham Egg and Cheese Sandwiches.

A bite of high protein cottage cheese pancakes on a fork.

I tried this recipe in many different ways and tested them each out on my kiddos to see which way they liked them best.  And the verdict was the original recipe which is from Weelicious.  I tried a gluten free version using ground oats, I tried blending the whole thing in a blender, and I tried whole wheat flour.  While none of them were bad they just liked the original the best.

So, that’s what I’m giving you.  Don’t worry I will give you my variations too just in case you are interested.

A top down view of a stack of high protein cottage cheese pancakes with fruit on top.

About these High Protein Cottage Cheese Pancakes:

  • There is no protein powder in these pancakes just real ingredients.
  • If you would like to make these gluten-free use 3/4 cup of old-fashioned oats and grind them in a blender to make 1/2 cup oat flour.  Grind them until it resembles flour.
  • You can also make the entire recipe in a blender if you prefer.  Just put everything into your blender and blend just until combined.
  • You can also substitute with whole wheat flour.  Just use a little less and they will be a little denser but they still tasted great.
  • Make ahead option:  Stack cooled pancakes with a piece of parchment paper in between each.  Place in a ziploc bag or freezer safe container and freeze for up to 3 months.  Reheat in the toaster or let them thaw and reheat in the microwave.

Tall stack of high protein cottage cheese pancakes with melted butter and chopped fruit.

What to serve these High Protein Cottage Cheese Pancakes with:

My kids love these pancakes more than regular pancakes even.  I have also been packing them in their lunches for school.  I smear a little softened cream cheese on one then top with a few cut strawberries and then another pancake.  It’s a high protein pancake sandwich! 🙂

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5 from 4 votes
A bite of high protein cottage cheese pancakes on a fork.
High Protein Cottage Cheese Pancakes
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

High Protein Cottage Cheese Pancakes- This is a great recipe if you are looking to add more protein to your diet without using protein powder! These pancakes are light, fluffy, and low carb!

Course: Breakfast/ Brunch
Servings: 8 pancakes
Author: Countryside Cravings
Ingredients
  • 3 large eggs
  • 1 cup (240g) cottage cheese (low fat or full fat is fine)
  • 2 tablespoons honey
  • 1 teaspoon vanilla
  • 1/2 cup (70g) all purpose flour
  • 1 teaspoon baking powder
Instructions
  1. Heat a large griddle over medium low heat.  (I even use low heat because they can burn easily on higher heat and the middle left undone)

  2. In a large bowl combine eggs, cottage cheese, honey, and vanilla.  Add the flour and baking powder and mix just until combined.  Pour 1/4 cupfuls onto preheated and lightly greased griddle.  Cook 3-4 minutes on each side or until golden.  

Recipe Notes
  1. Recipe adapted from Weelicious.
  2. If you would like to make these gluten-free use 3/4 cup of old-fashioned oats and grind them in a blender to make 1/2 cup oat flour.  Grind them until it resembles flour.  
  3. You can also make the entire recipe in a blender if you prefer.  Just put everything into your blender and blend just until combined.  
  4. You can also substitute with whole wheat flour.  Just use a little less and they will be a little denser but they still tasted great.   
  5. Make ahead option:  Stack cooled pancakes with a piece of parchment paper in between each.  Place in a ziploc bag or freezer safe container and freeze for up to 3 months.  Reheat in the toaster or let them thaw and reheat in the microwave. 
  6. Serving suggestions: 
    1. Syrup
    2. Fresh fruit
    3. Creamy Key Lime Fruit Salad
    4. Scrambled eggs

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