Protein Pancakes with Cottage Cheese and Oats Recipe
Introduction
Protein pancakes are a delicious and nutritious twist on a classic breakfast favorite. Packed with eggs, cottage cheese, and oats, these pancakes provide a satisfying start to your day with plenty of protein to keep you energized.
Ingredients
- 12 large eggs
- 1 1/2 cups low-fat cottage cheese
- 3 cups quick cook oats
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
Instructions
- Step 1: Add all of the ingredients into a blender. Blend for about 30 seconds until the mixture is smooth.
- Step 2: If the batter is too thick, add a little milk to reach your desired consistency. Remember, thick batter makes thick pancakes while thin batter makes thinner ones.
- Step 3: Heat a pancake griddle or skillet over medium-high heat. Spray with cooking spray or melt a small amount of butter to prevent sticking.
- Step 4: Pour batter onto the hot griddle. When bubbles appear on the surface, carefully flip the pancake and cook for another minute or two. Avoid overcooking to keep them tender.
- Step 5: Serve warm with butter, syrup, or your favorite toppings.
Tips & Variations
- For extra flavor, add fresh berries or chopped nuts into the batter before cooking.
- Try substituting Greek yogurt for cottage cheese for a creamier texture.
- Use gluten-free oats to make the recipe gluten-free.
- Adjust cinnamon quantity to suit your taste or add a pinch of nutmeg for warmth.
Storage
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a toaster or microwave until heated through. You can also freeze pancakes for up to 2 months; separate each pancake with parchment paper and thaw before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use rolled oats instead of quick cook oats?
Yes, rolled oats can be used, but you may want to blend them a bit longer to achieve a smoother batter.
Do I need to add milk to the batter?
Milk is optional and used only if you prefer a thinner batter. The original recipe works well without milk since cottage cheese adds moisture.
PrintProtein Pancakes with Cottage Cheese and Oats Recipe
These protein pancakes are a wholesome, nutritious breakfast option packed with eggs, cottage cheese, and oats for a high-protein, satisfying meal. Blended into a smooth batter and cooked on a griddle, they offer a fluffy texture with the warmth of cinnamon and a touch of vanilla. Perfect for anyone looking to boost their protein intake while enjoying a classic breakfast treat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Approximately 12–15 pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Protein Pancake Batter
- 12 large eggs
- 1 1/2 cups low-fat cottage cheese
- 3 cups quick cook oats
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- Optional: milk, as needed to thin batter
For Cooking
- Cooking spray or butter for griddle
Instructions
- Blend Ingredients: Add the 12 large eggs, 1 1/2 cups low-fat cottage cheese, 3 cups quick-cooking oats, 1 1/2 teaspoons vanilla extract, and 1 teaspoon ground cinnamon into a blender. Blend for about 30 seconds or until the mixture is smooth and homogeneous.
- Adjust Batter Consistency: If the batter feels too thick for your preference, gradually add a small amount of milk to thin it out. Keep in mind that the batter will thicken slightly as it rests, so thinner batter makes thinner pancakes, and thicker batter makes fluffier pancakes.
- Preheat Griddle: Heat your pancake griddle or skillet over medium-high heat. Lightly grease the surface with cooking spray or a small amount of melted butter to prevent sticking.
- Cook Pancakes: Pour or ladle the batter onto the hot griddle forming pancakes of your desired size. Watch for bubbles forming on the surface of the pancakes, which indicates it’s time to flip. Flip carefully and cook the other side for another 1-2 minutes until golden and cooked through. Avoid overcooking to keep them tender.
- Serve: Serve your protein pancakes warm with optional butter and syrup, or any toppings of your choice.
Notes
- You can customize the sweetness by adding honey or a sweetener to the batter if desired.
- Using quick cook oats ensures the batter blends smoothly and cooks evenly.
- For a dairy-free version, substitute cottage cheese with a vegan alternative and ensure eggs fit your dietary needs or substitute accordingly.
- Store leftover pancakes in an airtight container in the fridge for up to 3 days.
- Reheat pancakes in a toaster or on a skillet for best texture.
Keywords: protein pancakes, high protein breakfast, healthy pancakes, cottage cheese pancakes, oat pancakes, easy breakfast recipe
