Description
Cottage cheese high protein pancakes are my Tuscan twist on classic pancakes — fluffy, comforting, naturally gluten free, and packed with protein for the coziest, most energizing breakfast.
Ingredients
Scale
- 1 cup cottage cheese
- 3 farm eggs
- 1/2 cup gluten-free oat flour
- 2 tbsp milk of choice
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 tbsp maple syrup (optional)
- Butter or oil for cooking
- Fresh berries, nut butter, Greek yogurt for topping
Instructions
- In a blender, combine cottage cheese, eggs, milk, and vanilla until smooth.
- In a separate bowl, whisk together oat flour and baking powder.
- Fold dry ingredients into wet mixture until just combined. Let batter rest 1–2 minutes.
- Heat a non-stick skillet over medium-low. Lightly grease with butter or oil.
- Pour small rounds of batter into skillet. Cook 2–3 minutes per side until golden and fluffy.
- Serve warm with fresh berries, nut butter, or Greek yogurt for extra protein.
Notes
Store leftovers in the fridge for up to 3 days or freeze with parchment between pancakes. Reheat in toaster or warm skillet for best texture. Swap oat flour for almond flour for a nutty twist.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-Fried
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 pancake
- Calories: 120
- Sugar: 2g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 55mg