Fluffy Protein Cottage Cheese Pancakes
Quick, blender-friendly, and wonderfully satisfying! These fluffy protein pancakes have a tender, custardy middle thanks to cottage cheese, making for a delicious and filling breakfast.
Equipment
- Blender
- Large Skillet or Non-stick Pan
- large bowl
Ingredients
- 4 eggs
- 1 1/2 cups cottage cheese
- 3 tablespoons pure maple syrup, plus more for serving
- 1 teaspoon vanilla extract
- 1 cup gluten-free all purpose flour or regular flour
- 1/2 tablespoon baking powder
- Any desired mix-in's like blueberries, chocolate chips
Instructions
Blend the Wet Base
- In a blender or large bowl, combine the eggs, cottage cheese, maple syrup, and vanilla. Blend for 30-60 seconds or whisk until the mixture is smooth and creamy.
- Add the flour and baking powder, then mix just until the batter comes together. Do not overmix.
Finish the Batter
- If using, gently fold in any mix-ins like blueberries or chocolate chips.
- Let the batter rest for 5 minutes. This helps hydrate the flour and makes the pancakes fluffier.
Cook the Pancakes
- Set a large non-stick pan or skillet over medium heat. You can use butter or cooking spray.
- Lower the heat to medium-low. Scoop about 1/4 cup of the thick batter per pancake into the skillet, leaving about 2 inches between each one.
- Cook for 3-5 minutes on the first side, until the edges look set and the bottom is golden brown. Flip carefully and cook for another 3-5 minutes, until the centers are cooked through and feel springy to the touch.
Serve Warm
- Transfer the cooked pancakes to a plate and serve immediately with extra maple syrup and your favorite toppings.
Notes
Pro Tip: For the smoothest, most custardy texture, use a blender. Full-fat cottage cheese is recommended for the best flavor and moisture.
Cooking Tip: Cook these pancakes on medium-low heat. This ensures the center has time to cook fully before the outside gets too dark. The batter will be thick, which is correct.
Storage: Store cooled pancakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them with parchment paper between layers for up to 3 months. Reheat in a toaster or skillet for the best texture.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.