Healthy Protein Pancakes with Cottage Cheese
Recipe by
Ingredients
- For the Pancakes:
- 1/2 cup low-fat cottage cheese
- 1/2 cup rolled oats
- 4 large egg whites
- 1 scoop vanilla protein powder
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp vanilla extract
- For the Toppings:
- 1/4 cup Greek yogurt
- 1 tbsp almond butter (or peanut butter)
- 1 tsp honey or maple syrup
- 4–5 fresh strawberries, sliced
- 1 tsp cacao nibs (optional)
Directions
- Blend the Batter: Add cottage cheese, oats, egg whites, protein powder, baking powder, cinnamon, and vanilla to a blender. Blend until smooth.
- Cook the Pancakes: Heat a nonstick skillet over medium heat. Lightly grease with cooking spray. Pour 1/4 cup batter per pancake and cook 2–3 minutes per side until golden and fluffy.
- Stack the Pancakes: Place cooked pancakes on a plate in a stack.
- Add Toppings: Spoon Greek yogurt on top, drizzle almond butter and honey, add sliced strawberries, and sprinkle with cacao nibs.
- Serve: Enjoy warm as a protein-packed, healthy breakfast.
Tips for Meal prep
Cook pancakes ahead and refrigerate for up to 3 days or freeze for up to 1 month. Reheat in a skillet or toaster. Customize toppings with blueberries, banana slices, or sugar-free syrup. For extra fluffiness, separate eggs and whip whites before folding into the batter.
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