If you’re on the hunt for a delicious breakfast that packs a protein punch, look no further than these high-protein pancakes made with cottage cheese, eggs, and oats. Not only are they easy to whip up, but they also offer a delightful texture and flavor that will keep you coming back for more. Perfect for a weekend brunch or a quick weekday breakfast, these pancakes are a nutritious way to start your day!
Why Cottage Cheese?
Cottage cheese is a fantastic source of protein, making it a perfect ingredient for pancakes. With about 28 grams of protein per cup, it adds creaminess and a mild flavor without overwhelming your dish. Plus, it contributes to a fluffy texture that elevates your pancake game.
Ingredients
Here’s what you’ll need to whip up a batch of these protein-packed pancakes:
– 2 cups cottage cheese (we like low-fat)
– 4 large eggs
– 1.25 cup oats** (you’ll want to blend these first)
– 1 tablespoon baking powder
-1 teaspoon vanilla extract
– 3 tablespoons Maple syrup
– Cinnamon (to taste, optional)
Optional Topping: adds even more protein
– ½ cup of Greek yogurt (we like non-fat)
– ¼ cup of PB Powder
– 6 drops of vanilla stevia (we use liquid)
– blueberries
Directions:
Step 1: Blend It Up
Blend the oats into a powder first, then, combine the cottage cheese, eggs, rolled oats, baking powder, and vanilla extract. Blend until smooth. The oats will create a batter that’s slightly thicker than traditional pancake batter. If you like a bit of texture, you can pulse a few times to leave some oat bits intact.
Step 2: Heat the Pan
Preheat a non-stick skillet or griddle over medium heat. You can lightly grease it with cooking spray or a small amount of butter to prevent sticking.
Step 3: Cook the Pancakes
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface and the edges look set. Carefully flip and cook for another 2-3 minutes until golden brown. Pro-tip: if your pancakes start to get too brown, take the pan off the heat while you remove the pancakes as they finish cooking, place pan back on the heat and pour the next batch.
Step 4: Toppings
In a separate mixing bowl add the Greek yogurt, PB powder, and stevia. Hand mix with a spoon or spatula.
Step 5: Serve and Enjoy
While your pancakes are hot, spread the peanut butter mixture on top of the pancake and add blueberries to taste.
Nutritional Benefits
These pancakes are not just delicious; they’re also nutrient-dense. Each serving is packed with protein from the cottage cheese and eggs, fiber from the oats, and essential vitamins and minerals. This meal will keep you full and satisfied for hours!
Tips for Success
1. Consistency is Key: If your batter seems too thick, add a splash of milk or water to thin it out.
2. Don’t Over-mix: For fluffy pancakes, blend just until smooth. A few lumps are perfectly fine!
3. Customize Your Toppings: Try different syrups, yogurt, or even nut butter for varied flavors.
High-protein pancakes made with cottage cheese are a game-changer for breakfast lovers. They’re simple, nutritious, and utterly delicious. Next time you crave pancakes, give this recipe a try—you’ll be amazed at how satisfying and wholesome they are.
