High Protein Cottage Cheese Pancakes (No Flour!)

These high protein cottage cheese pancakes come together with just a handful of ingredients and no flour! Eggs, egg whites, cottage cheese, and banana as a sweetener are the main stars of this recipe to give you over 15 grams of protein per serving. Whip up your ingredients into a blender for a smooth pancake batter consistency! These are kid friendly and can also be made ahead and stored throughout the week. This easy recipe comes together in less than 30 minutes!

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Cottage cheese has been all the rage for a bit now, and for good reason! As a nutritionist, cottage cheese has become a staple food I recommend to so many. It’s high in protein, low in fat, and often times easier to digest than other dairy products. The casein protein in cottage cheese make it a great evening snack or dessert because of its slow absorbability that promotes muscle growth while sleeping.

I have been making all of the cottage cheese foods lately. Adding to my egg casserole for extra protein, adding it to my pasta for an easy Alfredo-like sauce, and even adding to my chicken salad to increase the protein. My favorite trick around cottage cheese is to whip it in a food processor to give it consistency of sour cream or cream cheese. It’s so good on toast! But I digress…. Let’s talk pancakes!!

Reasons You Will Love These Pancakes!

• They are super easy to make with just a handful of ingredients
• They have a thin consistency similar to a crepe, but actually still have the pancake taste you love!
• You can store in the fridge and just re-heat on a different day

How To Make High Protein Cottage Cheese Pancakes

Here are the ingredients you will need:

• Eggs
• Egg whites: I use a carton of egg whites for this recipe. You can separate from an actual egg, but I think that makes it more expensive and difficult. The egg whites also up the protein!
• Cottage cheese: I use a low-fat variation, but you can also use full fat if that’s what you have on hand or your preference
• Banana: Banana helps to stabilize with consistency, but also gives a hint of sweetness so that no sweetener is required in the batter
• Baking powder: helps the batter rise to provide a little bit of fluffiness
• Cinnamon: for fun if you want it! You can omit, but I love this addition.

These pancakes come together in just a few steps!

1. Make sure your heat your skillet while making the batter. It needs to be hot! I set mine to medium high, then lower to medium.
2. Make the batter by throwing all ingredients into a blender and blend until smooth. The cottage cheese will have a smooth consistency!
3. Cook your pancakes with butter or coconut oil. My preference is always butter. This will only take 1-2 minutes per side, per pancake.
4. Top with your favorite toppings: syrup, fruit, powdered sugar.

Serving and Storing

Serve with all of your favorite toppings! Maple syrup, fresh fruit, nuts, and powdered sugar are all fun options. You can store these in the fridge for up to 5 days. My kids will typically re-heat a stack in the microwave for 1 minute on those busy school mornings. You can also add to hot skillet and quickly re-heat. These pancakes will also freeze well!

Other Breakfast Recipes you will love!

Pair these pancakes with my homemade sausage patties for an extra high protein breakfast! You can also switch it up with my Easy Cottage Cheese Waffles for a protein-packed breakfast that works sweet or savory. They’re fluffy, satisfying, and a fun way to enjoy cottage cheese in your morning routine. For a cozy fall twist, my Baked Pumpkin Cottage Cheese Breakfast Bowls are perfect for meal prep and starting the day with lasting energy. And for a sweet, anytime snack, don’t miss my Cottage Cheese Chocolate Chip Cookies. Soft, chewy, and packed with protein.

5 from 1 vote

High Protein Cottage Cheese Pancakes (No-Flour!)

By Amy Rains

Prep: 5 minutes mins

Cook: 10 minutes mins

Servings: 4

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These simple pancakes come together with just a handful of ingredients and no flour! Eggs, egg whites, cottage cheese, and banana as a sweetener are the main stars of this recipe to give you over 15 grams of protein per serving. Whip up your ingredients into a blender for a smooth pancake batter consistency!

Save This Recipe!

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Ingredients 

1x2x3x

• ▢ 2 large Eggs
• ▢ 2/3 cup Egg whites
• ▢ 1 cup Cottage cheese
• ▢ 2 Bananas
• ▢ 2 tsp Baking powder
• ▢ 2 tsp Cinnamon
• ▢ 2 tbsp Butter, (for cooking)
• ▢ Fresh fruit, syrup, or powdered sugar to serve.

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Instructions 

• Start by heating a large skillet to medium high heat.
• While the skillet is heating, make the batter. Toss eggs, egg whites, cottage cheese, bananas, baking powder, and cinnamon into a blender. Blend until smooth, about 1-2 minutes. Batter will be on the thinner side making it easy to pour from the blender.
• Once the skillet is hot, add half the butter. Turn the heat down to medium. Then pour the batter into the pan slowly to make an even circle. Cook for 1-2 minutes in your pan, or until the batter begins to bubble and the pancakes are golden brown. Flip over and cook another 1-2 minutes.
• Serve with butter, syrup, fruit, or powdered sugar

Nutrition

Calories: 205kcal, Carbohydrates: 17g, Protein: 15g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 110mg, Sodium: 380mg, Potassium: 568mg, Fiber: 2g, Sugar: 9g, Vitamin A: 374IU, Vitamin C: 5mg, Calcium: 153mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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