Pancakes are one of my favourite breakfast options. Light, comforting, delicious, and versatile too – once you have your pancakes, you can experiment with lots of different toppings. I love pancakes, but I also like to eat high protein meals, and traditional pancakes lack in this area. I sometimes make protein pancakes with protein powder. They have a more favourable nutritional value, but let’s be honest – they’re usually rather dry and don’t taste great on their own. But these cottage cheese pancakes are the best of both worlds! Packed with protein, yet moist and delicious. They’re also mess free and ready in 10 minutes. I’m obsessed! You have to give them a try.

This recipe originated as an experiment. I was craving pancakes but had a pot of cottage cheese close to its expiry date, and an idea came to my mind – what if I make pancakes… out of cottage cheese? It seemed perfectly doable and I had all the ingredients at hand, so I decided to give it a try. I was a little worried that the batter was too thin whilst I was forming the pancakes on the pan, but I trusted the process – and it was worth it! This will be my new favourite breakfast idea for the near future, I’m sure. Plus, I already have an idea for a fun variation of this recipe, so keep your eyes peeled – if it works out well, it will be on this blog soon.

Ingredients for high protein cottage cheese pancakes

For 8 small pancakes you will need:

• 200g low-fat cottage cheese
• 2 eggs
• 45g plain flour
• 0.5 teaspoon baking powder
• a few drops of vanilla extract (optional)
• low-fat oil spray, regular oil or butter for frying

How to make cottage cheese pancakes

Crack the eggs into a bowl and break the yolks, then whisk with a fork for 30 seconds until smooth.

Add all remaining ingredients and mix everything with a fork until combined.

Heat up a non stick pan on medium heat. Add your choice of frying oil or butter and form small pancakes – I used two tablespoons of batter per pancake and fried 4 pancakes at once on a large pan.

Fry on low-medium heat for around 1.5-2 minutes per side, until golden-brown.

Serve with your favourite toppings. Enjoy!

This recipe makes around 8 pancakes. Depending on how hungry you are and what toppings you choose to have with your pancakes, they will make 1 large or 2 small snack-size portions.

Do high protein cottage cheese pancakes taste like cottage cheese

To me, these pancakes taste like traditional crepes, but they’re fluffier thanks to the grainy texture of cottage cheese. You won’t be able to tell that they’re made with cheese! Keep in mind that they aren’t sweet as there’s no added sugar in the recipe.

What to serve high protein pancakes with

The pancakes themselves aren’t sweet, but they’re still tasty on their own. If you prefer a sweet version, I recommend drizzling the cottage cheese pancakes with honey or maple sugar.

I also like to serve these pancakes with fresh berries for some fibre and a dollop of yoghurt for extra protein. You can also experiment with toppings like Nutella, peanut butter, chopped up nuts or crumbled biscuits – the possibilities are endless!

You could even experiment with savoury toppings! I imagine these high protein cottage cheese pancakes would taste great with cream cheese and chives. I plan to taste this combination next time.

Are these high protein cottage cheese pancakes better than protein pancakes made with protein powder

There are many recipes online for protein pancakes made with protein powder – including this one on my blog. Whilst they are indeed extremely high in protein and can serve as a good base for delicious toppings, they typically turn out dry and don’t taste great on their own. These cottage cheese pancakes are also high in protein, but they remain moist and light like a cloud. They taste great on their own!

Why is protein important

Protein is a vital part of our diet. It’s the most satiating macronutrient and crucial for maintaining healthy muscle. It’s literally a building block of our bodies! A diet rich in protein is known to aid in weight management, as protein keeps us full for longer between meals.

Nutritional value of cottage cheese protein pancakes

The full recipe (without any toppings or frying oil) has 509 calories, 49.5 grams of protein, 38 grams of carbs and 11 grams of fat. That’s 64 calories, 6 grams of protein, 4.5 grams of carbs and 1.5 grams of fat per pancake.

I used specialty low-fat cottage cheese, higher in protein than regular cottage cheese. The difference isn’t huge though, and using any low-fat cottage cheese will keep these pancakes high in protein.

How to store cottage cheese protein pancakes

These pancakes taste best when fresh and warm, and they’re so good that it’s unlikely you’ll have any leftovers! But if you do, you can store them in the fridge – they’re great for packed lunch or as a snack if you’re feeling peckish. Aim to eat them within a day from making them.

You can reheat the pancakes on a non-stick pan, but they taste good cold as well.

Also see:

• Food
• Sweet