The Best Cottage Cheese Protein Pancakes

5 from 3 votes

The Best Cottage Cheese Protein Pancakes

These cottage cheese protein pancakes have seriously changed breakfast at our house! They're so fluffy and taste exactly like regular pancakes but with a whopping 20 grams of protein per serving. Compare that to just 5-6g in traditional pancakes! They keep me full until lunchtime, which never happens with regular pancakes. Plus, they're ready in under 15 minutes using simple ingredients that don't break the bank.

Prep Time5

Cook Time6

Total Time11

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Servings: pancakes

Author: Mary Smith

Equipment

griddle

Ingredients

2 eggs
¼ cup liquid egg whites
1 cup 2% cottage cheese
2 tsp vanilla extract
1 cup King Arthur Gluten Free Pancake Mix

Instructions

Combine all of the ingredients in a blender and blend for 1 minute until very smooth. I've found adding the pancake mix last helps to avoid powder getting stuck at the bottom of the blender. You may need to scrape down the sides halfway through blending.
Heat a griddle over medium heat and spray with avocado oil. Reduce heat to medium low.
Pour the pancake batter to form 6 (4-inch) pancakes. Cook for 2-3 minutes until you start to see bubbles forming on top. Check the bottoms to ensure they aren't getting too dark.
Flip and cook for an additional 2-3 minutes until the center is cooked through.
Serve topped with some plain Greek yogurt, berries, and maple syrup!

Notes

Store leftover pancakes in an airtight container with parchment paper between layers to prevent sticking. They'll keep in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Unlike other protein pancake recipes that often create a thick, gummy batter, this recipe produces a smooth, pourable consistency that cooks up light and fluffy every time. After testing this recipe about a dozen times (my family didn't mind being taste-testers!), I've found the perfect ratio of cottage cheese to pancake mix for the best results.
The secret to perfect fluffy pancakes is cooking them on medium-low heat. Too hot, and they'll burn before the center cooks through. Too low, and they won't develop that beautiful golden color. Look for bubbles forming on the surface as your indicator that it's time to flip, and make sure they are golden brown on the bottom.

Nutrition