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Cozy breakfast table with a stack of cottage cheese protein pancakes served with coffee, fresh berries, and cream.

Cottage Cheese Protein Pancakes (3 Ways)

Cottage cheese protein pancakes are fluffy, satisfying, and packed with nutrition. This recipe guide gives you three foolproof variations: a classic oat version, a quick flour option, and a keto-friendly flourless pancake. Each one is tested for taste, texture, and ease, so you can find the perfect stack for your mornings.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast, Snack
Cuisine American
Servings 4 pancakes
Calories 270 kcal

Ingredients
  

Classic Fluffy Oat Pancake

  • 1 cup rolled oats quick oats can be used but rolled oats give better texture
  • 1 cup cottage cheese full-fat for creamier taste or low-fat for lighter
  • 2 large eggs
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1 tsp cinnamon optional
  • 1 tbsp honey or maple syrup
  • 1 pinch salt

Traditional 5-Minute Flour Pancake

  • 1 cup cottage cheese
  • 2 large eggs
  • 1 cup all-purpose flour use 1 tbsp less if whole wheat
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1 tbsp honey or maple syrup
  • 1 pinch salt
  • 2-4 tbsp milk as needed to loosen batter

Keto or Flourless Pancake

  • 1 cup cottage cheese
  • 3 large eggs
  • 1 pinch baking powder optional
  • 1 pinch salt
  • 1 dash vanilla extract optional

Instructions
 

  • Classic Oat Pancake: Blend oats, cottage cheese, eggs, baking powder, vanilla, cinnamon, sweetener, and salt until smooth.
  • Heat a non-stick skillet, lightly grease, and pour 1/4 cup batter per pancake. Cook until bubbles form, flip, and finish until golden.
  • Flour Pancake: Mix cottage cheese, eggs, flour, baking powder, vanilla, sweetener, and salt. Adjust with milk if too thick.
  • Cook in a lightly greased skillet, 1/4 cup at a time, until golden on both sides. Serve stacked with toppings.
  • Keto Pancake: Blend cottage cheese, eggs, baking powder, salt, and vanilla until smooth.
  • Cook small pancakes (about 3 tbsp batter each) in a greased skillet over medium-low until set and golden on both sides.

Notes

Tips: Rest the batter for 5 minutes before cooking for fluffier pancakes. Cook on medium-low heat to avoid burning. Avoid over-blending to keep pancakes tender. Store in the fridge up to 5 days or freeze up to 3 months.