cottage cheese pancakes

These Fluffy Cottage Cheese Pancakes are delicious, easy to make, have great macros, and you don’t need protein powder to make them!

Fluffy Cottage Cheese Pancakes

Large Whole Eggs

Large Egg Whites

Tablespoon Sweetener (I like Erythritol)

Teaspoon Vanilla Extract

½ Teaspoon Baking Powder

Add all of your ingredients into a blender or food processor

Blend or process until smooth

Turn a burner on medium heat, coat a pan with some non-stick cooking spray, pour your mix in, and cook each side for 1-2 minutes

https://embed.mediavine.com/videos/hsnicbaxiubg2tcwtuhe

These keto-friendly cottage cheese pancakes are the perfect healthy breakfast. They are packed with healthy fats from almond flour and eggs, and proteins from cottage cheese. These pancakes are low in carbs and gluten-free. 

Keto-friendly cottage cheese pancakes

(80 grams) almond flour (finely ground)

(100 grams) cottage cheese (full fat)

eggs

tbsp butter

tbsp sweetener of your choice,

tsp vanilla extract

tsp baking powder

salt

Preheat a skillet over medium-low heat.

Place all ingredients in a bowl and blend together using an immersion blender. If you don’t have one, you can use a countertop blender or even a food processor instead. 

Grease the preheated skillet with the butter.

Measure out ¼ cup of batter and pour it into the skillet. Spread it gently using a teaspoon or a spatula.

Cook for 2 minutes or until bubbles start to form on the surface. Flip and cook the other side for 2 more minutes or until your pancake turns golden brown. 

Repeat the process with the remaining butter.

Serve with toppings of your choice.

https://www.youtube.com/watch?v=bs8kbCf2nB0

These keto-friendly cottage cheese pancakes are the perfect healthy breakfast. They are packed with healthy fats - from almond flour and eggs - and proteins - from cottage cheese.

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Keto friendly cottage cheese pancakes

These Lemon Poppy Seed Cottage Cheese Pancakes start your day with protein and flavor! They’ll quickly become a new breakfast favorite.

Lemon Poppy Seed Cottage Cheese Pancakes

low-fat cottage cheese

skim milk

canola oil

vanilla extract

lemon zest

lemon juice

all-purpose flour

baking powder

sugar

poppy seeds

In a blender, combine eggs, cottage cheese, vanilla,...

In a blender, combine eggs, cottage cheese, vanilla, canola oil, lemon zest, lemon juice, and milk. Blend until smooth.

In a medium bowl, mix together dry ingredients...

In a medium bowl, mix together dry ingredients (flour, baking powder, salt, sugar, and poppy seeds). To the dry ingredients, add the blended wet ingredients. Stir until just combined.

Meanwhile, heat a large skillet over medium heat...

Meanwhile, heat a large skillet over medium heat – grease or spray if needed. Drop batter by about 1/4 cup amounts onto the preheated skillet. Cook for about 1-2 minutes on each side (will depend on the heat of your skillet) or until golden brown and cooked through. Serve immediately.

https://mediavine-res.cloudinary.com/video/upload/iflcjfvmbgn8d8bwcmuw.mp4

These cottage cheese pancakes are fluffy, delicious, easy to make and have really simple ingredients. They also reheat really well in the toaster if you have leftovers.

Fluffy Cottage Cheese Pancakes Recipe

oz small curd cottage cheese

Tbsp honey

raisins (regular

Tbsp all purpose flour (*measured correctly)

tsp baking soda

Tbsp olive oil

In a medium bowl, whisk together 4 large eggs until well beaten. Add 16 oz cottage cheese, 1 tsp vanilla, 3 Tbsp honey and whisk until combined. Stir in 1/3 cup raisins, if using.

In a separate small bowl, whisk together 1 cup + 2 Tbsp flour and 1 tsp baking soda (if your baking soda has any lumps at all, sift it into the flour). Whisk the dry ingredients into your wet ingredients.

Heat a large non-stick skillet over medium/low heat and add 2 Tbsp oil. Once the oil is hot, place a heaping tablespoon of pancake batter into the hot oil and sauté until golden and puffed up (about 2-3 min per side). I recommend a splatter guard since these do create a little bit of a splatter. If it&#039;s splattering alot, turning the heat down will help. Serve warm with sour cream, maple syrup, fruit or jam, or all of the above!

Healthy, delicious oatmeal cottage cheese pancakes that taste just like banana bread. This easy recipe is full of healthy carbs and protein, making it the perfect post-workout meal.

Oatmeal Cottage Cheese Banana Pancakes {high in protein, gluten-free}

gluten-free old-fashioned rolled oats

banana

cinnamon

egg whites (or 1 egg)

fat free (or low-fat) cottage cheese

vanilla almond milk

Optional add-ins:

berries, chocolate chips, peanut butter

Place all ingredients in a blender and blend until completely smooth, about 30 seconds.

Lightly coat a large nonstick skillet or griddle with butter or cooking spray and heat over medium low heat. Drop batter by 1/4 cup onto skillet. Add desired toppings such as chocolate chips or blueberries. Cook until bubbles appear on top. Flip cakes and cook until golden brown on underside.&nbsp;

Wipe skillet clean and repeat with more cooking spray and remaining batter. Makes 3-4 pancakes.

This cottage cheese pancakes recipe is the best genius trick! It makes a protein packed pancake that tastes like French toast.

Cottage Cheese Pancakes

curd* cottage cheese

maple syrup,

In a medium bowl, whisk the eggs, cottage cheese, maple syrup and vanilla (if you see very large clumps of cottage cheese, try to break them up or smash them with a fork).

In another bowl, whisk the flour, baking powder and salt. Add it to the bowl with the wet ingredients and mix until a smooth batter forms.

Heat a non-stick skillet or griddle over medium heat, then add a bit of butter to coat. Scoop out 1/4 cup portions of batter and cook the pancakes until golden brown on one side, adjusting the heat so it doesn&#8217;t brown too fast. Flip and cook until cooked through and no longer gooey at the edges (the batter will ooze out a bit at the sides; just keep cooking until it is fully cooked, adjusting the heat as necessary so it doesn&#8217;t brown too fast). Place the pancakes in a stack under an overturned bowl, and cook the second batch of pancakes. 

Serve immediately, topped with pure maple syrup.

Just made your cottage cheese pancakes
They were absolutely scrumptious, love the fact that there is a lot of protein, not so many carbs
Love all your recipes so far
Keep them coming

I come from a country of pancakes and it would never occurs to me to use cottage cheese! nevertheless, I trusted the recipe since I made many others from your side and they came out light fluffy and feeling. I topped mine with maple butter from Trader Joe. it will be in the rotation ! thank you!

I’m pregnant and bought cottage cheese because it’s high in protein, but when i tried it I hated it! Then I found this recipe and now I’m happy all that cottage cheese won’t go to waste! These pancakes were absolutely delicious! My husband can’t stop raving about them! I added blueberries and also used oat flour. Will definitely be making again soon!

I have known about cottage cheese pancakes for 30 years. Very tasty! We always put everything in the blender when preparingthe batter.. No worries about lumps that way!

Hi, I love this recipe, but why don’t you mention the brand or brands you used that are actually small curd instead of us trying to figure it out? There’s a big chance that I’ll have the same brands in my grocery store. 😅

Delicious cottage cheese protein pancakes made right in a blender with ingredients like potassium-rich banana, creamy cottage cheese and hearty rolled oats! These fluffy, easy cottage cheese pancakes pack 20g of protein and make the perfect satisfying breakfast.

Cottage Cheese Banana Oatmeal Protein Pancakes

low fat cottage cheese

Optional add-ins/toppings: Fresh berries, chocolate chips, peanut butter

Lightly coat a large nonstick skillet or griddle nonstick cooking spray and heat over medium low heat. Drop batter by 1/4 cup onto skillet. Add desired toppings such as chocolate chips or blueberries.&nbsp;

Cook until bubbles appear on top. Flip cakes and cook until golden brown on underside.&nbsp;

Wipe skillet clean and repeat with more cooking spray and remaining batter. Makes 3-4 pancakes

This cottage cheese pancakes recipe is easy to make (either in one bowl or in the blender) with a handful of nutritious ingredients. Cottage cheese pancakes are rich and fluffy and flavored with vanilla and cinnamon.

cottage cheese

TBS honey

½ tsp baking powder

sea salt

milk

TBS butter (for cooking)

Preheat an electric skillet to 350 degrees F. Or warm a nonstick skillet over medium-low heat.

There are two ways to make these cottage cheese pancakes, 1) mix everything together in one bowl. Or 2), blend the cottage cheese and eggs together first, then mix everything in one bowl.

Combine cottage cheese, eggs, honey, and vanilla in a large bowl.

Add flour, cinnamon, baking powder and sea salt, stir to combine.

If necessary, add milk 1 TBS at a time (up to 2 TBS) to thin out the batter.

One-bowl method.

Put the cottage cheese and eggs into the container of a blender.

Blend on medium speed until the mixture is smooth.

Transfer the cottage cheese/egg mixture to a large bowl, add the honey and vanilla and stir to combine. Then add the dry ingredients and milk, if necessary.

Blender method.

Melt ½ to 1 TBS butter onto an electric skillet (depending on its size). Use ¼ cup measuring cup to portion out the pancake batter. Carefully pour it onto the prepared griddle or skillet. (I cook 4-6 pancakes at once on my griddle).

Cook on the first side until the batter begins to bubble and becomes set around the edges (about 3-5 minutes).

Flip, and cook for another 3-5 minutes until the pancakes have become fluffy and are golden-brown.

Melt additional ½ tablespoon of butter on the griddle/skillet between each batch of pancakes. Repeat until all the batter is gone.

Serve warm with maple syrup.

Cook the cottage cheese pancakes:

https://mediavine-res.cloudinary.com/video/upload/t_original/v1655730944/ewpycqz4pdlzhswgcopw.mp4

Cottage Cheese Pancakes Recipe

These cottage cheese pancakes are both quick and easy and taste delicious! Made in the blender with only cottage cheese, eggs, and oats for a light, fluffy, and healthy pancake recipe with 25g of protein per serving. The perfect well-balanced breakfast or snack.

rolled oats ((100 grams))

Blend ingredients to make the batter. Add all ingredients to a blender in the order listed and blend until smooth, about 30 seconds. Make sure not to over-blend. Let sit for 5 minutes. It should be pretty thick.

Cook. Heat up a large nonstick skillet or griddle over low to medium heat. Once hot, add cooking fat and let it warm up. Using a 1/4 cup as a scoop, form into equal size pancakes. I get about 8 (you may need to cook in batches depending on the size of your pan). Cook for 3-4 minutes until small bubbles start to form on the outside and the sides start to fluff up (there won&#39;t be a lot of bubbles though). Flip and cook for another 2-4 minutes until golden brown.

Enjoy! Top with your favorite toppings and enjoy!

These cottage cheese pancakes are soft, fluffy and packed with over 20 grams of protein per serving. Plus, they&#39;re kid-approved and easy to make with only 7 simple ingredients.

all-purpose flour (or whole wheat pastry flour

cottage cheese (I used Good Culture 4%)

maple syrup (plus more for topping)

almond milk (optional)

Combine flour, baking powder and cinnamon in a medium mixing bowl.

Blend

Add cottage cheese, eggs, maple syrup and vanilla to a blender or food processor and blend until combined and smooth. Alternatively, if you don&#39;t have a blender you can whisk your wet ingredients together in a mixing bowl.

Combine

Add wet ingredients to the dry ingredients and stir to combine. If your batter seems too thick add in the almond milk and stir to combine again.

Cook

Heat pan or griddle to low-medium heat and spray with non-stick spray. Once hot, scoop out about a quarter cup of batter at a time and pour onto pan. You may have to use a spoon to spread the batter into a circle shape if your batter is pretty thick. You should be able to make 8 pancakes. Cook until little bubbles form and the edges of the pancakes are solid enough to put a spatula underneath, about 4-5 minutes.

Flip

Flip the pancakes and cook for 2-3 additional minutes.

Serve

For serving, place four pancakes on each plate, top with a drizzle of maple syrup and serve with fresh berries or toppings of choice.

I followed the recipe exactly.  I used all-purpose flour.  The pancakes were delicious and I will keep the recipe.

I made these for dinner and was skeptical. They were so good! The cinnamon and vanilla made it taste like French toast. I liked that they were high and not paper thin. Will definitely make these again. And my picky eater loved them!

These are notes for the laziest of girlies NOT an improvement on this great recipe: 
First, I love this recipe and have made it exactly as written. But, some mornings I cannot handle extra dishes. I made these without blending anything and with only cottage cheese, flour, baking powder, egg and milk. Is it an improvement on the recipe? It is not, but is the texture and taste still a fantastic and delicious way to get protein? You bet! One thing is if you choose not to blend, the curds are going to cook a lot faster than the batter, so I did get a some extreme toastiness. This doesn't bother me at all and I felt like I was eating cheesy bread for breakfast. So, fellow lazy friends feel free to take the easiest way out.

These are excellent!  I used 1% cottage cheese and gluten free 1 to 1 flour and they came out perfect..

My favourite pancakes on a calorie deficit!!! Full of protein and absolutely perfect with maple syrup and fruit!!!

I was (mostly) following this recipe then my husband, and I had to leave, so I put the wet in the fridge and the next morning he asked for waffles instead and I obliged. I had to kind of *science* around bc I was already mostly following this and we need to make a grocery run. Some of the BEST waffles we've ever had at home (esp with protein). We can say this isn't the recipe, but this was my *base* and in case any of you want a waffle version here it is: 

Protein Waffles (makes ~3 5 inch round waffles)

1 cup AP flour 
2 teaspoons of cinnamon 
2 tsp baking powder
1 tsp baking soda 
2 tbsp white sugar

1 egg
1/4 cup of cottage cheese
1 tbsp of sour cream 
1 tbsp simple syrup
1 tbsp vanilla 
1/2 cup milk (lactose free) 
3 tbsp oil 

Blend cottage cheese, milk, and sour cream then mix rest of wet ingredients together then mix with dry. Add milk as needed, but batter should be thicker than pancake mix

These pancakes Turn out amazing made them with wholemeal spelt flour &amp; adding some blueberries. Definitely a new  favourite breakfast

Whole family loves these pancakes, especially my 3 year old picky eater! I make these several times a week. Thank you for sharing!

These Cottage Cheese Pancakes are easy to make and packed with extra protein. You won&#039;t even know they have cottage cheese inside them! Fluffy, light, and thick, these pancakes have a perfectly tangy and sweet flavor. Make this recipe in under 30 minutes for a delicious and healthy breakfast with 15g of protein per serving!

maple syrup (plus more for serving)

flour (all-purpose or whole wheat)

Tablespoons coconut oil

Tablespoons milk of choice (or up to 1/4 cup for thinner pancakes)

Mix Dry Ingredients

In a large bowl, combine the dry ingredients and whisk.

Add the cottage cheese, eggs, and milk to the blender and blend until smooth.

Add the blended ingredients to the dry ingredients and stir gently.

Combine Oil, Syrup, and Vanilla

Stir in the coconut oil, maple syrup, and vanilla.

Heat Skillet

Heat a non-stick skillet over medium heat, scoop batter into the pan and cook until the edges are dry and bubbles begin to form on the pancake.

Flip and Cook

Flip the pancake and cook until the top is softened and the pancake is cooked through, about 1-2 minutes.

Stack and Serve

Stack cooked pancakes on top of one another to keep warm. Top with syrup and enjoy!

This recipe is the bomb! I change out the flour for almond flour, as well as sugar free maple syrup. These were just like I had growing up, fluffy and delicious and filling. Thanks for the recipe

Been craving pancakes for a while but I’ve been watching what I eat. Excited to have found this recipe. Made these for supper and were a hit. This will be my go to recipe going forward! Thank you!

Loved these!! So hearty and thicc!! Flavor was outstanding!!

I just made these and they were fluffy &amp;  delicious! I did what a previous commenter said and subbed 1/4 cup almond flour. I  also sprinkled hemp seeds before flipping and topped with maple syrup and walnut!! Yumm!! Thanks for the recipe.

these were a family hit.  I used 1/4 cup of almond flour to reduce the white flour and ran out of cottage cheese so did 3/4 cottage cheese and 1/4 of greek yogurt and didn't use maple syrup in the mix just on top.  added chocolate chips for the kids and blueberries for me and my husband.  this will be the go to recipe from now on.  amazing, thank you
!

Absolutely fantastic recipe!!  I added a bit of cinnamon and some blueberries for variety

I don’t remember how I stumbled upon your recipe, but they are delicious! Crispy outside, thick and fluffy insides. Flavor is good, slightly tangy from the cottage cheese. I will be saving this and making it from now on!

https://www.youtube.com/watch?v=AWiaGEkV-JM

These Cottage Cheese Pancakes are easy to make and packed with extra protein. You won't even know they have cottage cheese inside them! Fluffy, light, and thick, these pancakes have a perfectly tangy and sweet flavor. Make this recipe in under 30 minutes for a delicious and healthy breakfast with 15g of protein per serving!

RECIPE: https://www.jaroflemons.com/cottage-cheese-pancakes/

With just three ingredients, these oatmeal cottage cheese pancakes couldn’t be simpler to make. Thin but deliciously fluffy, the pancakes come together quickly and easily with the help of a blender! Such an easy breakfast or brunch.

Blender Oatmeal Cottage Cheese Pancakes

oatmeal (quick oats preferred)

egg whites

Add one cup each of quick oats, egg white and cottage cheese to a blender.  Blend on high until combined and smooth.

Let the pancake batter rest for about 5 minutes to allow it to thicken up a bit.

Heat a non-stick pan over medium-high heat and then add a tsp of vegetable oil to coat the pan. Pour the batter into the pan to create 4&quot; pancake rounds.

Cook until they begin to bubble and then flip. Allow them to cook for another 30 seconds or until cooked through.  Remove from the pan.  Serve with Greek yogurt, more cottage cheese, berries, jam or peanut butter.

Love these pancakes.  After the ingredients were blended i threw in a handful of blueberries and blended for just a few seconds.  Yummy!

I really enjoyed these! I was surprised how close they are to normal pancakes, maybe a bit denser, but in a good way, they feel more filling. I put berries and a tiny bit of whipped cream on top.

The pancakes were lumpy and had an unpleasant texture even after allowing time for oats to soak the liquid. They didn’t hold up well and were difficult to flip. Don’t recommend.

I added cinnamon and vanilla to these and my kids couldn’t even tell the difference!

A little bit bland.  I added vanilla the second time I made them along with a couple packets of stevia.  These additions greatly improved the flavor.  Now I can have guilt free pancakes!

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