Cottage Cheese Pancakes
For a long time, I never thought I’d be a cottage cheese person, but things like these pancakes changed my mind. They’re soft, protein-rich, and incredibly satisfying, perfect for mornings when I want something quick but still nourishing.
What I love most is how filling they are. With plenty of protein and fiber, they keep me full and satiated for hours. They’re also ideal for meal prep. I often double or triple the recipe, store them in the fridge, and just reheat a few each morning for a warm, comforting breakfast without the hassle.
Cottage cheese pancakes with banana and maple syrup
Ingredients:
1 egg
½ cup cottage cheese
½ cup old fashioned rolled oats
1 tablespoon maple syrup (or sweetener of choice)
½ teaspoon of vanilla extract
¼ teaspoon baking soda
Pinch of salt
toppings: fruit, maple syrup, yogurt, etc
Instructions:
In a blender, combine the cottage cheese, oats, egg, vanilla extract, maple syrup, baking soda, and salt. Blend until the mixture is smooth and well-combined.If it looks to thick add 1 tablespoon of milk until runny
Heat a non-stick skillet or griddle over medium heat. Spray with cooking spray or add a small amount of butter to coat the surface.
Pour about 1/4 cup of the batter onto the skillet for each pancake. Cook for 2-3 minutes or until bubbles form on the surface. Flip and cook for another 2-3 minutes until golden brown.
Serve warm and enjoy however you like..
To store the pancakes, let them cool completely. You can keep them in the fridge for 3-4 days or freeze in an airtight container for up to three months.
When you’re ready to eat, microwave straight from the fridge or freezer until warmed through. Even though it's a little more work, I love to pop them in a pan for a couple of seconds on each side to restore their texture, but that’s totally optional.
I hope these cottage cheese pancakes become a staple in your mornings as they have in mine. If you don't like cottage cheese, I believe these pancakes will convert you just as they did for me! Enjoy!
