Cottage Cheese High Protein Pancakes: Easy, Fluffy, Gluten-Free
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
- 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.
Nutrition
Serving: 1pancakeCalories: 120kcalCarbohydrates: 10gProtein: 8gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gCholesterol: 55mgSodium: 180mgFiber: 1gSugar: 2g
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