American · Breakfast · Snack
Protein Pancakes
Fluffy, golden pancakes blended from oats, eggs and cottage cheese for a filling high-protein stack, topped with juicy blueberries.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 2
Calories come from: Carbs 47% · Fat 28% · Protein 25%
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Ingredients
For 2 servings- 1 cup80 gRolled oats
- 1/2 cup115 gLow-fat cottage cheese
- 2 large100 gEggs
- 1/4 cup60 gSkim milk
- 1 tspBaking powder
- 1 tspVanilla extract
- 1/2 tspGround cinnamon
- 1 pinchSalt
- 1 tsp5 gCanola oil
- 2/3 cup100 gFresh blueberries
- 1 tbsp20 gMaple syrup (optional)
Steps
- 1
Put the oats in a blender and blitz until they become a fine flour.
- 2
Add the cottage cheese, eggs, milk, baking powder, vanilla, cinnamon and salt to the blender.
- 3
Blend until the batter is completely smooth.
- 4
Let the batter rest for 5 minutes so the oats thicken it slightly.
- 5
Heat a non-stick frying pan over medium heat and brush it lightly with some of the oil.
- 6
Pour in about 3 tablespoons of batter per pancake, leaving space between them.
- 7
Cook for 2 to 3 minutes until bubbles appear on top and the edges look set.
- 8
Flip and cook for another 1 to 2 minutes until golden and cooked through in the centre, with no wet batter left.
- 9
Repeat with the remaining batter, brushing the pan with a little more oil as needed, to make about 8 pancakes.
- 10
Serve the pancakes topped with the blueberries and a drizzle of maple syrup, if using.
Swaps, storage and make-ahead
Swaps
- For a gluten-free version, use rolled oats labelled certified gluten-free, and check that your baking powder is labelled gluten-free too.
- Swap the skim milk for unsweetened almond or oat milk if you prefer a plant-based milk; the cottage cheese and eggs still mean the pancakes contain dairy and egg.
- Use plain Greek yogurt instead of cottage cheese for a tangier batter with a similar thick texture.
- Replace the fresh blueberries with frozen ones, or with sliced apple or strawberries, depending on what is in season.
Storage
Cool leftover pancakes and refrigerate them in an airtight container within 2 hours, then eat within 3 to 4 days, reheating in a pan, toaster or microwave until steaming hot. Cooked pancakes can also be frozen with parchment between them for up to 2 months, but keep fresh blueberries separate and add them when serving.
Make ahead
Blend the batter up to a day ahead and keep it covered in the fridge, stirring and adding a splash of milk if it has thickened too much. You can also cook a full batch ahead and reheat portions on busy mornings.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: GlutenEggsMilk
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (235 g) | Per 100 g | |
|---|---|---|
| Calories | 331 kcal | 141 kcal |
| Protein | 20.1 g | 8.6 g |
| Carbohydrates | 39 g | 16.6 g |
| of which sugars | 8.9 g | 3.8 g |
| Fiber | 5.5 g | 2.3 g |
| Fat | 10.4 g | 4.4 g |
| of which saturated | 2.6 g | 1.1 g |
| Sodium | 629 mg | 268 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
