Cottage Cheese and Berry Protein Pancakes
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A Sweet, High-Protein Start
| Nutrient | Amount (Per Serving) |
|---|---|
| Calories | 320 kcal |
| Protein | 25g |
| Carbohydrates | 30g |
| Fat | 10g |
| *Values are approximate and may vary based on ingredients and portion sizes. | |
Who says pancakes can’t be healthy? These Cottage Cheese and Berry Protein Pancakes are here to prove that breakfast can be delicious, fluffy, and packed with protein! Made with creamy cottage cheese and oats, topped with juicy berries, this recipe is a sweet way to kickstart your day—or fuel up anytime. Perfect for meal prep, they’re easy to stack, store, and savor all week long. Let’s flip into this tasty treat!
Ingredients (Serves 4, about 2 pancakes each)
- For the Pancakes:
- 1 cup low-fat cottage cheese (2% or non-fat)
- 2 large eggs
- ½ cup rolled oats (blended into flour, or use oat flour)
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tbsp honey or maple syrup (optional, for sweetness)
- Pinch of salt
- Optional: 1 scoop unflavored or vanilla protein powder (about 30g)
- Cooking spray or 1 tsp olive oil for the pan
- For the Topping:
- 1 cup mixed berries (fresh or frozen—strawberries, blueberries, raspberries)
- Optional: 1 tbsp Greek yogurt per serving or a drizzle of sugar-free syrup
Instructions
- Blend the Batter: In a blender or food processor, combine cottage cheese, eggs, oats (blended into flour), vanilla, baking powder, honey (if using), salt, and protein powder (if adding). Blend until smooth—about 30 seconds. The batter should be thick but pourable.
- Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly coat with cooking spray or oil. Pour ¼ cup of batter per pancake onto the skillet. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden. Repeat until all batter is used (makes about 8 pancakes).
- Prep the Berries: If using frozen berries, warm them gently in a small pan or microwave for 1-2 minutes until juicy. Fresh berries can be served as-is.
- Assemble: Stack 2 pancakes per serving. Top each stack with ¼ cup of berries and a dollop of Greek yogurt or a drizzle of syrup if desired.
- Meal Prep It: Let the pancakes cool completely, then stack with parchment paper between them in meal prep containers. Store berries separately to keep pancakes from getting soggy.
Nutrition (Per Serving, Approx.)
- Calories: 320
- Protein: 25g
- Carbs: 30g
- Fat: 10g
Note: Macros can vary based on protein powder use or topping choices. Adjust to your goals!
Why We Love This Recipe
These pancakes are a protein-packed breakfast win—25 grams per serving!—thanks to cottage cheese and eggs. The oats add fiber for staying power, and the berries bring a burst of natural sweetness. They’re fluffy, satisfying, and reheat like a dream, making them a meal prep must-have for busy mornings.
Meal Prep Tip
Make a double batch and freeze the pancakes between parchment sheets—they’ll keep for up to a month. Reheat in the microwave (1-2 minutes) or a toaster for a quick, crispy edge. Store berries and toppings separately in small containers and add after reheating for the freshest taste. Good in the fridge for up to 5 days!
Make It Your Own
- Flavor Boost: Add a pinch of cinnamon or lemon zest to the batter.
- Low-Carb Swap: Use almond flour instead of oats (adjust liquid as needed).
- Extra Protein: Top with a spoonful of peanut butter instead of yogurt.
Ready to stack your week with these protein-packed pancakes? Give this recipe a try and let us know how it powers your mornings! Tag us with your creations—we’d love to see your berry-topped beauties.
Happy prepping!
