Cottage Cheese Pancakes – Easy for Breakfast and High Protein!

A fast, high protein, highly nutritious, easy breakfast…need I say more?

Before getting pregnant, I was on a major cottage cheese and pineapple kick. After getting pregnant, I knew I needed to get in my protein, but the taste of cottage cheese all by itself was something I couldn’t stomach. I was CRAVING sweets for breakfast, so I wondered if there was a way to combine the two – and tada! Cottage Cheese Pancakes were born. 

Typically I will make a double or triple batch of these on a Sunday morning and then I have them for the entire week for breakfast. I’ve tried freezing them, which words wonders, but they also keep in the fridge for the week while you eat through them.

These pancakes are high in protein and contain only a few simple ingredients – cottage cheese, oats, eggs, baking powder, vanilla and a touch of sugar. You put all of those ingredients in a blender and your batter is done. It takes no time and I’ve honestly been obsessed.

Toss all the ingredients in a blender!

Toss all the ingredients in a blender. Begin blending on low and then amp up the speed a bit until the batter is nice and smooth. Any blender should do, including an emersion blender or a food processor. If you choose to use a food processor, I would blend the oats on their own first and then add in all the other ingredients.

I use a Vitamix blender and let me tell you, it is well loved and WELL worth the investment. This thing pulverizes ANYTHING.

Heat up your skillet and pour your batter into the pan

Add some butter in your skillet on medium-low heat. You don’t want it TOO hot, but you want it hot enough to where the pancakes will cook. A typical pancake gets a ton of bubbles on the top and you will know it’s ready to flip. These will get a few bubbles, but it may not be as many as you’d except. After the first flip, you’ll get the hang of it.

Look at those beautiful pancakes!

Your pancakes should be golden brown and beautiful! Stack them on a plate and then start your next batch.

Enjoy these oh so yummy, high protein pancakes!

How to freeze cottage cheese pancakes for meal prep

1. Let the pancakes FULLY cool. If you skip this step, they will create condensation and stick together when they’re frozen. No worries if you’re in a rush – if you do end up stacking these before they’re fully cool and throw them in the freezer, you can unstick them as they thaw.
2. Once fully cooled, stack them and put in a freezer bag. Then, plop them in the freezer!
3. When you’re ready to eat, take out as many as you need. You can toast them or microwave them. Every microwave is different, but I find about 1 minute in the microwave is enough to heat these up.

Some notes on the ingredients I used –

• Eggs – I am working towards sourcing some local pasture raised eggs, but until then I used the Vital Farms eggs

• Sugar – I used Thrive Market Organic Cane Sugar, but you could totally use maple syrup in place of this. 

• Baking Powder – The baking powder I use is Goldbaum’s– I love this brand because it is aluminum free. 

• Vanilla – Be on the lookout for a homemade vanilla extract recipe!

• Oats – I used Thrive Market Organic Rolled Oats here, but I think any oats will do! It’s important to note that I did not use oat flour, so I added the ½ cup of oats into the blender whole. 

• Cottage Cheese – I used the Good Culture low fat cottage cheese. I have nothing against the whole fat, in fact, the whole fat is my preference but they were all out at the store. 

Tell me ’bout them flapjacks!

So…what do you think? Did you love ’em? What variations did you try?

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