Go Back

Savory Cottage Cheese Protein Pancakes - Simple, Hearty, and High-Protein

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings

Ingredients
  

  • 1 cup cottage cheese (preferably low-fat or 2%)
  • 2 large eggs
  • 1/2 cup oat flour or finely ground oats (can use whole wheat flour)
  • 1/4 cup grated Parmesan or shredded cheddar
  • 2 tablespoons milk or water (as needed for consistency)
  • 1 small garlic clove, minced (or 1/4 teaspoon garlic powder)
  • 2 tablespoons chopped fresh herbs (chives, parsley, or dill)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Olive oil or butter for the pan
  • Optional add-ins: chopped spinach, scallions, red pepper flakes, smoked paprika
  • Optional toppings: Greek yogurt, avocado, hot sauce, salsa, or a soft-fried egg

Instructions
 

  • Blend the base: In a blender or food processor, combine cottage cheese, eggs, and milk. Blend until smooth and creamy, about 20–30 seconds.
  • Mix the dry ingredients: In a bowl, whisk oat flour, baking powder, salt, and pepper. Stir in grated cheese.
  • Combine: Pour the blended mixture into the dry ingredients. Add garlic and herbs. Stir gently until just combined. If the batter seems thick, add 1–2 teaspoons more milk. It should be pourable but not runny.
  • Preheat the pan: Heat a nonstick skillet or griddle over medium heat. Add a light coating of olive oil or butter.
  • Cook the pancakes: Spoon about 1/4 cup batter per pancake into the pan. Cook 2–3 minutes, until edges look set and small bubbles appear. Flip and cook another 1–2 minutes until golden and cooked through.
  • Adjust heat as needed: If browning too fast, lower the heat. If they’re pale and slow, raise it slightly.
  • Serve warm: Top with a dollop of Greek yogurt, sliced avocado, herbs, or a fried egg. A few dashes of hot sauce make them sing.