Cottage Cheese Pancakes With 32g Protein
Real pancakes, not rubbery protein-powder discs. Cottage cheese and oats do the work, blueberries and honey finish the job, and breakfast holds you to lunch.
You need
- 1 blender
- 1 nonstick pan
- 1 spatula
Ingredients
For 1 serving
- 120 g (1/2 cup) cottage cheese
- 2 eggs
- 40 g (1/2 cup) rolled oats
- 1/2 tsp baking powder
- 1/2 tsp vanilla or a pinch of cinnamon
- 80 g (1/2 cup) blueberries, fresh or frozen
- 1 tsp honey, to serve
- 1 tsp butter or oil, for the pan
How to cook
Blend the cottage cheese, eggs, oats, baking powder and vanilla for 20 to 30 seconds into a thick, pourable batter.
Let the batter sit for 3 minutes. The oats drink up moisture and the pancakes set fluffier.
The batter should slump slowly off a spoon. If it pours like cream, blend in another spoon of oats.
Heat the pan on medium with the butter. Medium, not high, these brown faster than normal pancakes.
Pour small pancakes, about 3 per batch, and scatter a few blueberries onto each.
Flip when bubbles ring the edges and the underside is deep golden, about 2 minutes per side.
Stack, top with the rest of the berries and the honey.
Why it fits a maintain goal
- 32 g protein from cottage cheese and eggs, no powder, so the texture stays like real pancakes.
- 420 kcal is a genuine breakfast portion that holds to lunch, not a 250 kcal photo prop.
- Oats instead of flour add fiber and keep the carbs slow-burning.
Cooking guides
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