Thick Cottage Cheese Pancakes | Protein Breakfast
This recipe has approximately 25.5 grams of protein! It made 2 large pancakes for me, but you can always do small ones.
Ingredients:
• 1 egg
• 1/2 cup cottage cheese (I used 2% milk fat)
• vanilla extract
• honey
• 1/4 tsp baking soda
• 1/2 cup flour
• dash of salt
• dash of cinnamon (optional)
• toppings (fruit, maple syrup, honey, yogurt, chocolate chips, etc)
Directions:
1. In a blender (or a bowl, if you have an immersion blender), combine 1 egg, 1/2 cup cottage cheese, a dash of cinnamon (optional), a generous amount of honey, and a small amount of vanilla extract. Stir well.
2. Blend the mixture until smooth.
3. In a separate bowl, mix together a dash of salt, 1/4 tsp baking soda, and 1/2 cup flour. Mix well.
4. Pour the dry ingredients into the wet ingredients. Mix. It will be fairly thick.
5. In a warm pan with a very small amount of oil or butter, add the batter. Try to make it flat and even. Cover the pan with a lid and let sit.
6. After a few minutes, flip the pancake when it is a golden brown color. You’ll know it’s ready to be flipped when it is no longer stuck to the pan. Again, cover the pan with a lid and let sit.
7. Remove from heat when both sides are a golden brown. If the circumference of the pancake looks raw, keep the pan covered on a non-heated skillet.
8. When ready to eat, serve with your favorite toppings. I served mine with Greek yogurt, strawberries, honey, and chocolate chips. Enjoy!
Additional tips: Don’t like honey? You can use maple syrup or white sugar as an alternative. Serving with Greek yogurt will increase the protein amount.
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Okay, so you've seen the magic of cottage cheese pancakes – but let's dive a little deeper into why these are an absolute game-changer for anyone looking for a delicious, healthy, and protein-packed breakfast! I've been experimenting with high-protein mornings, and this recipe truly stands out. First off, why cottage cheese? Honestly, it's a secret weapon! It adds incredible moisture, making these pancakes wonderfully thick and fluffy without needing a ton of oil. Plus, it's a fantastic source of protein, which keeps you feeling full and energized until lunch. I've found that blending it until smooth (as the recipe suggests) is key – you won't even taste the curds, just pure pancake bliss! Now, about making them your own! While the original recipe is fantastic, I love to get creative. If you're looking for an extra protein boost, sometimes I'll add a scoop of unflavored whey protein powder to the dry ingredients. For different flavor profiles, consider a pinch of nutmeg or cardamom alongside the cinnamon. And don't be afraid to fold in some fresh berries like blueberries or raspberries directly into the batter before cooking. It adds a burst of flavor and extra nutrients! Toppings are where you can really have fun. Beyond the classic maple syrup, I absolutely adore mine with a dollop of creamy Greek yogurt (hello, even more protein!), sliced fresh strawberries, and a sprinkle of chocolate chips. Sometimes I'll even add a drizzle of nut butter for healthy fats. I've also tried a simple honey and cinnamon bowl on top, which is just divine if you want to keep it sweet and classic. Another question I get asked a lot is about meal prepping. Yes, these pancakes are great for that! I often make a bigger batch on Sunday and store them in an airtight container in the fridge for up to 3-4 days. They reheat beautifully in the toaster, microwave, or even a dry skillet on low heat. This makes busy mornings so much easier – just grab, top, and go! If you're exploring other ways to incorporate cottage cheese into your breakfast, beyond these amazing pancakes, try it savored with some everything bagel seasoning and sliced avocado, or even simply mixed with fresh fruit and a sprinkle of granola for a quick, healthy snack. The versatility is endless, and it's a fantastic way to boost your protein intake without a lot of fuss. Give these thick, golden-brown beauties a try – you won't regret it!
Do you know how many calories it is?