Cottage Cheese Protein Pancakes (No Protein Powder)
These Cottage Cheese Protein Pancakes (No Protein Powder) will keep you full and satisfied for hours. They have a silky, custardy texture and a neutral flavor that can easily go savory or sweet, depending on your mood.
Equipment
- digital scale optional
- Electric griddle or frying pan
- immersion (stick) blender or blender
- bowl or measuring jug for mixing the batter
- rubber spatula for scraping the bowl
- flipper to flip the pancakes
Ingredients
- 200 grams cottage cheese
- 2 eggs Can sub for egg whites. See recipe notes.
- 125 millilitres milk or alt milk, like soy or almond.
- 140 grams all-purpose flour Can sub for oat flour. See recipe notes.
- 1.5 teaspoons baking powder
- pinch salt
- ½ teaspoons oil or butter for greasing the griddle optional if using a non-stick griddle
For sweetened pancakes, add:
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract
Instructions
- Combine cottage cheese, egg, and milk in a large measuring jug or blender.
- *Optional* If you want your pancakes to be sweet, add the sugar and vanilla.
- Blend until smooth, using a stick blender or regular blender.
- Add the dry ingredients and stir until just combined, being careful not to over mix. Note: If using oat flour instead of all-purpose flour, you can mix the entire batter in the blender without the risk of over mixing.
- Allow the pancake batter to rest for 5-10 minutes. Meanwhile, preheat a nonstick griddle to 325F.
- Lightly grease the griddle, and scoop the pancake batter onto the griddle. If using a ½ cup measuring cup as a scoop, you should end up with 4 large pancakes.
- Allow the pancakes to cook on the first side until bubbles form on the surface—approximately 5-7 minutes. Don't rush this part!
- Flip the pancakes, and cook for another 5 minutes or until cooked through and golden brown on both sides.
- Allow the pancakes to cool slightly before eating. Enjoy!
Video
Notes
- Cook these pancakes low and slow. If using an electric griddle, cook them at 325. If using a pan on the stove, keep the heat on the low side of medium-low. You may need to remove the pan from the heat from time to time to stop it from getting too hot.
- Don't rush the cooking process! Wait till bubbles form on the surface before flipping, and continue cooking after flipping for a good 5 minutes.
- The finished pancakes have a slightly squidgy, custardy texture.
- If swapping egg whites for eggs, use ¼ cup (60ml) egg white per egg.
- Oat flour is a great replacement for all-purpose flour for these pancakes. It makes them nutty and delicious!
- If using oat flour, you can make the whole recipe in the blender without risking the overdevelopment of gluten as you would with wheat flour. Bonus!
Nutrition
Serving: 2pancakeCalories: 233.3kcalCarbohydrates: 36.3gProtein: 14gFat: 3.1gSaturated Fat: 1.4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.9gTrans Fat: 0.1gCholesterol: 46.8mgSodium: 426.1mgPotassium: 166.8mgFiber: 0.9gSugar: 9.3gVitamin A: 127.5IUVitamin C: 0.1mgCalcium: 170.1mgIron: 2.1mg
Tried this recipe?Let us know how it was!