Protein-Packed Cottage Cheese Pancakes: A Delicious, Low-Calorie Delight
If you are not a fan of cottage cheese try this cottage cheese pancake recipe. This is the best way to add cottage cheese to your diet. And you do want to do that because cottage cheese is packed in low calorie protein.
There are many cottage cheese pancake recipes out there and I want to make my own with the least calories and highest possible amount of protein but something that has a good texture and taste. Basically, pancakes I can enjoy for a snack or a dessert.
Why Cottage Cheese?
Cottage cheese is an excellent source of protein with fewer calories, making it a great addition to a balanced diet. For those skeptical about its flavor, this recipe transforms it into a delicious pancake, showcasing its benefits without the traditional cheese taste.
WHAT YOU WILL NEED TO MAKE COTTAGE CHEESE PANCAKES
- 2 large eggs
- ½ tsp vanilla extract
- 10 ounces cottage cheese (about 2 cups; note: weighing ingredients can provide more accurate results)
- ½ cup oats (about 50 grams)(ground)
- 2 tbsp (30 grams) all-purpose flour (optional; adjust as needed for desired consistency)
- ½ tsp baking soda
- 1 tsp baking powder
For Serving:
- 2% Greek yogurt (for added protein)
- Sugar-free pancake syrup (or your favorite sugar-free syrup)
- Sugar-free skinny syrup (any flavor you like; optional)
How to make Cottage Cheese Pancakes
1. Prepare the Wet Ingredients:
- In a mixing bowl, beat the 2 large eggs and mix in ½ tsp vanilla extract. No sugar or additional sweetness is added in this recipe to keep it low-calorie and let the natural flavors shine.
- Stir in 10 ounces of cottage cheese. Mix until well combined.
2. Prepare the Dry Ingredients:
- In a separate bowl, combine ½ cup of oats with ½ tsp baking soda and 1 tsp baking powder. Grinding the oats can help achieve a finer texture, so use a blender (like Nutribullet) or food processor to do this.
- Add 30 grams of all-purpose flour to the oat mixture. If you prefer to avoid flour, you can substitute with more oats or any other flour of your choice. Add flour gradually, adjusting until you reach your desired batter consistency.
3. Combine and Mix:
- Gently fold the dry ingredients into the wet mixture. Aim for a consistency that’s not too dense—if it’s too thick, add a little more milk or water to loosen it up.
4. Cook the Pancakes:
- Heat a non-stick pan over medium heat. You can test the temperature by dropping a small amount of batter onto the pan—if it sizzles, it’s ready.
- For efficiency, you can make one large pancake at a time. Pour 5 – 7 ounces of batter (weighing it ensures consistency) into the pan. Let it cook until bubbles form and the edges start to look dry before flipping. This usually takes about 2-3 minutes on each side.
- If you prefer smaller pancakes, the batter can be divided into smaller portions, resulting in about 3 pancakes from this batch. Smaller pancakes will retain their shape better and won’t deflate.
5. Serve and Enjoy:
- Serve your pancakes warm with a dollop of 2% Greek yogurt for an extra protein boost. You can also drizzle with a mixture of sugar-free pancake syrup and sugar-free skinny syrup if desired.
- For those interested in the nutritional breakdown: Each large pancake contains approximately 218 calories and 17 grams of protein, making it a protein-rich, low-calorie option that’s great for a snack or dessert.
6. Storage:
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. They can be reheated in a toaster or microwave, though they are best enjoyed fresh.
These Protein-Packed Cottage Cheese Pancakes are an excellent way to incorporate cottage cheese into your diet while keeping the meal both nutritious and delicious. Whether you’re having them as a midday snack or a post-dinner treat, they offer a satisfying and healthy option.
If you enjoyed this recipe, be sure to check out my other posts for more tasty and nutritious ideas.
Protein – packed Cottage Cheese Pancakes
Equipment
- 1 NUTRIBULLET for grinding oats
Ingredients
- 2 large eggs
- 10 oz 280g/1.25 cup 2% cottage cheese
- 1/2 cup 50g old fashioned oats – ground
- 1/4 cup 30g all purpose flour
- 1/2 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp baking soda
Instructions
- In a mixing bowl, beat the 2 large eggs and mix in ½ tsp vanilla extract. No sugar or additional sweetness is added in this recipe to keep it low-calorie and let the natural flavors shine.
- Stir in 10 ounces of cottage cheese. Mix until well combined.
- In a separate bowl, combine ½ cup of oats with ½ tsp baking soda and 1 tsp baking powder. Grinding the oats can help achieve a finer texture, so use a blender (like NUTRIBULLET) or food processor to do this.
- Add 30 grams of all-purpose flour to the oat mixture. If you prefer to avoid flour, you can substitute with more oats or any other flour of your choice. Add flour gradually, adjusting until you reach your desired batter consistency.
- Gently fold the dry ingredients into the wet mixture. Aim for a consistency that’s not too dense—if it’s too thick, add a little more milk or water to loosen it up.
- Heat a non-stick pan over medium heat. You can test the temperature by dropping a small amount of batter onto the pan—if it sizzles, it’s ready.
- For efficiency, you can make one large pancake at a time. Pour 5 – 7 ounces of batter (weighing it ensures consistency) into the pan. Let it cook until bubbles form and the edges start to look dry before flipping. This usually takes about 2-3 minutes on each side.
- If you prefer smaller pancakes, the batter can be divided into smaller portions, resulting in about 3 pancakes from this batch. Smaller pancakes will retain their shape better and won’t deflate.
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