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Fluffy High-Protein Cottage Cheese Pancakes

Warm, fluffy, and protein-packed pancakes sweetened naturally with banana or applesauce, perfect for a kid-friendly, no added sugar breakfast treat.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

For the Pancakes
  • 1 cup full-fat cottage cheese
  • 2 eggs
  • 1 cup rolled oats gluten-free if needed
  • 1 small ripe banana or 2–3 tablespoons unsweetened applesauce
  • 0.5 tsp cinnamon
  • 0.5 tsp baking powder
  • 0.5 tsp vanilla extract or paste optional
  • butter, ghee, or avocado oil for cooking

Equipment

  • Blender
  • Nonstick Skillet or Griddle
  • Spatula

Method
 

  1. Step 1: Toss cottage cheese, eggs, oats, banana (or applesauce), cinnamon, baking powder, and vanilla (if using) into a blender. Blend until smooth and creamy with a thick but pourable batter.
  2. Step 2: Let the batter rest for about 5 minutes to thicken and allow oats to absorb moisture for a tender, fluffy texture.
  3. Step 3: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter, ghee, or avocado oil.
  4. Step 4: Using a 2–4 tablespoon scoop, drop batter onto the pan spacing the pancakes out. Cook 2–3 minutes per side until bubbles form and edges look set, then flip and cook until golden and springy.
  5. Step 5: Let pancakes rest for a minute or two before serving. Enjoy plain or topped with fresh fruit, yogurt, or pure maple syrup.

Notes

Make ahead by blending batter the night before and refrigerating. Store cooked pancakes in an airtight container in the fridge for 3–4 days or freeze up to 2 months. Reheat in toaster, oven, or skillet for best texture.