Description
These cottage cheese pancakes have 28 grams of protein per serving for a healthy high-protein breakfast!
Ingredients
Units
Scale
- 1 cup quick oats or oat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 eggs
- 1 cup cottage cheese
- 1 tsp vanilla extract
- 2–3 tbsp milk of choice*
- oil or butter for the pan
Instructions
- Blend the oats in a food processor to turn them into oat flour. They should be blended into a fine powder. (if you are using pre-bought oat flour, skip this step.)
- Mix the oat flour, baking powder, baking soda and salt together in a bowl. Set aside.
- Whisk the eggs together in a large mixing bowl, then add the cottage cheese and vanilla extract and mix to combine.
- Add the oat flour mixture and gently fold it together. If the batter is too thick, mix in 2-3 tbsp of milk. (The batter should be thick, but not feel too dry.)
- Heat a lightly oiled/buttered pan on medium heat and spoon some pancake batter (about 1/4 cup per pancake) into the pan.
- Cook for 2-3 minutes on one side then flip and cook another 1-2 minutes.
- Serve alone or with your favourite toppings.
Notes
Depending on how thick your cottage cheese is, you may need to add a bit of milk if your batter appears too thick.
I get about 6 medium-sized pancakes from this recipe.
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 400
- Sugar: 2g
- Fat: 14g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 28g