These cottage cheese pancakes are thick, fluffy, and genuinely filling — each serving delivers around 30g of protein without any protein powder needed. The cottage cheese blends smoothly into the batter, keeping the texture light while bumping up the nutrition significantly compared to regular pancakes. Fresh blueberries add natural sweetness and a little tartness that makes these worth waking up for.
Recipe
Cottage Cheese Pancakes with Blueberries
Nutrition Per Serving
415Calories
31gProtein
38gCarbs
13gFat
Ingredients
- 250g full-fat cottage cheese
- 3 large eggs
- 60g rolled oats (blended into oat flour)
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 tbsp honey or maple syrup
- 1 pinch salt
- 1 tsp coconut oil or butter, for the pan
- 150g fresh blueberries
- 2 tbsp Greek yogurt, to serve (optional)
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Instructions
- Add the rolled oats to a blender and blitz for 20–30 seconds until you have a fine oat flour.
- Add the cottage cheese, eggs, vanilla extract, honey, baking powder, and salt to the blender with the oat flour, and blend until the batter is smooth with no large curds remaining.
- Let the batter rest for 2–3 minutes while you heat a non-stick skillet or griddle over medium-low heat.
- Add the coconut oil or butter to the pan and swirl to coat. Once hot, pour approximately 3 tablespoons of batter per pancake into the pan — you should fit 2–3 at a time.
- Cook for 2–3 minutes until bubbles form on the surface and the edges look set, then carefully flip and cook for a further 1–2 minutes until golden on the underside.
- Transfer to a plate and repeat with the remaining batter, adding a little more oil between batches if needed.
- Serve the pancakes topped with fresh blueberries and a dollop of Greek yogurt if desired.
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