Cottage Cheese Pancakes
Five ingredients, one blender, eighteen grams of protein.
Everything goes in the blender, nothing gets measured twice, and you are eating in fifteen minutes. There is no flour and no protein powder — the cottage cheese and eggs do all the work.
Children eat these without noticing they are protein pancakes, which is the entire point.
At a glance
Time 15 min
Serves 2 servings
Calories 250
Protein 18 g
Ingredients
½ cup old-fashioned oats
½ cup cottage cheese
2 eggs
Splash of vanilla extract
Pinch of salt
Method
Blend all the ingredients until smooth. Let the batter rest 2–3 minutes to thicken.
Heat a nonstick pan over medium heat and lightly grease it.
Pour about ¼ cup of batter per pancake. Cook 2–3 minutes until small bubbles form, then flip and cook 1–2 minutes more until golden.
Stack and top with berries, nut butter or a drizzle of maple syrup.
Notes
Make it easier: Double the batch and refrigerate the cooked pancakes. They reheat in a toaster.
Frequently asked questions
Do cottage cheese pancakes taste like cottage cheese?
No. Blending breaks down the curds completely, and the vanilla covers what is left. They taste like slightly denser, creamier pancakes.
Are cottage cheese pancakes gluten free?
They are if you use certified gluten-free oats. There is no flour in the recipe otherwise.
More like this
This recipe is one of ten in Jeem’s Busy Moms Recipe Guide — quick, high-protein meals built for mothers balancing work, family and their own well-being.
Nutrition figures are estimates and will vary with brands, portion sizes and substitutions. This is general information, not individual dietary advice.
