Can you taste the cottage cheese in these pancakes?

No, as long as you blend it. Whole curds stay whole in the pan and you'll absolutely find every one of them. Thirty seconds in a blender and the cottage cheese disappears completely. What's left is a pancake that tastes a little richer than a regular one.

How much protein is in cottage cheese pancakes?

About 15 grams per pancake in this recipe, so two pancakes land right around 30 grams. That comes from a full 16-ounce container of cottage cheese, four whole eggs and four egg whites. No protein powder involved.

Can I make cottage cheese pancakes without flour?

You can, but you get a different thing. Without flour the batter has no structure, so it spreads thin and cooks up closer to a crepe or an omelet than a pancake. If you want flourless, swap in three-quarters of a cup of oat flour or a gluten-free 1:1 blend rather than removing it entirely.

Can I make the batter the night before?

Yes, up to 24 hours in the fridge. The baking powder will have used up most of its lift by morning, so whisk in another half teaspoon right before you cook. The pancakes come out just as tall.

High Protein Cottage Cheese Pancakes (30g Protein)

Description

High protein cottage cheese pancakes made with a full 16-ounce container of cottage cheese, four eggs and four egg whites. Two pancakes get you 30 grams of protein, with no protein powder and no sugar in the batter. Blend, cook, and they reheat all week.

Ingredients

Units Scale

1 cup all-purpose flour
1 (16 oz) container cottage cheese, 2% or 4%
4 large eggs
4 large egg whites
1 1/2 tablespoons baking powder
2 teaspoons vanilla extract
1/2 teaspoon salt

Optional, for sweeter pancakes:

A few drops liquid stevia, or 1/4 cup granulated sugar

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Instructions

Add the cottage cheese, 4 eggs, 4 egg whites, 1 cup flour, 1 1/2 tablespoons baking powder, 2 teaspoons vanilla and 1/2 teaspoon salt to a blender.
Blend on high 30 seconds, until the batter is completely smooth with no curds left.
Heat a nonstick skillet or griddle over medium heat for 3 minutes. Add a light swipe of butter.
Pour a scant 2/3 cup of batter into the pan for each pancake.
Cook 3 to 4 minutes, until the edges look dry and the bubbles on top stay open.
Flip once. Cook about 90 seconds more, until golden brown and springy in the center. Do not press the pancake down with the spatula.
Repeat with the remaining batter, adding butter to the pan between batches.
Serve warm with butter, peanut butter or syrup. For meal prep, cool completely on a wire rack before storing.

Notes

Sweetener. There is no sugar in the batter. Add a few drops of liquid stevia, or 1/4 cup granulated sugar, if you want sweeter pancakes.

Make ahead. Store cooled pancakes in an airtight container with parchment between them, up to 4 days in the fridge or 3 months in the freezer. Reheat straight from frozen in a toaster on medium, about 2 minutes.

Batter ahead. The batter holds in the fridge up to 24 hours. Whisk in an extra 1/2 teaspoon of baking powder before cooking.

Serving. Spread peanut butter across a hot pancake and roll it up, or serve flat with syrup.

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American