These Cottage Cheese Pancakes are creamy fluffy, and packed with protein without using protein powder! They are also packed with calcium. They are a great pancake recipe for kids because they are healthy without tasting healthy! It kind of gives you a hint of French toast vibes as well with the high egg content! This recipe makes 3 servings of 2 large pancakes (6 total). These may just become your favorite protein pancake recipe ever! Be sure to check out my Protein Banana Pancakes & Greek Yogurt Blueberry Protein Pancakes.
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Reasons to Love These Pancakes
- Quick & Easy: These are super and easy to make and require very minimal ingredients and equipment. You just toss everything in a blender, which makes the clean up so much easier! No one likes cleaning tons of dishes.
- High Protein Without Powder: I have gotten many requests to make protein sweets that do not have added protein powder in them so here you go! You definitely could add additional protein powder as a substitute for some of the almond flour, but they are naturally packed with protein just as they are! There are 23 grams of protein without adding any protein powder.
- Low Carb: There are only 7 grams of net carbs per serving of pancakes (2).
Nutritional Benefits
- Cottage Cheese: Cottage cheese is an excellent source of protein and is low in calories. It plays an important role in bone health due to the calcium and is rich in Vitamin B12.
- Almond Flour: Almond flour is a great low carb alternative to regular flour. It is rich in magnesium, Vitamin E, and antioxidants.
Ingredients
- Cottage Cheese – 1 cup of small curd, low fat (1%) cottage cheese. You can use any kind, but just keep in mind that your fat & calories will increase significantly.
- Eggs – 3 large eggs.
- Almond Flour– 1 cup of almond flour.
- Vanilla Extract – 1 teaspoon of vanilla extract.
- Salt – Just a pinch!
- Baking Powder– 1 teaspoon, to make them fluffy.
- Sweetener– This is optional, but I added a teaspoon of a zero calorie sweetener (Swerve) to sweeten them up a little bit.
- Blueberries – 1/2 cup of frozen blueberries.
How To Make Them
- Preheat a large griddle/skillet over medium heat.
- In a small blender such as a Nutribullet, combine all of the ingredients & blend until there are no chunks and the batter is very creamy. Fold in the blueberries.
- Melt a little but of butter or spray nonstick spray on your griddle/skillet. Pour your pancake batter evenly among 6 pancakes.
- Cook for about 3 minutes on each side, or until golden and cooked through.
- Top with sugar free syrup and enjoy!
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Pancake Toppings
Here are some of my favorite toppings for these pancakes:
- Sugar free breakfast syrup (either classic or a flavored one, such as raspberry)
- Fresh berries, such as raspberries or blueberries.
- Sliced bananas.
- Nut butter, such as cashew, almond, or peanut. Prozis has some awesome flavors such as caramel pecan almond butter and you can use the code KATIE10 for 10% off on their site.
How To Store Leftovers
You can store your leftovers in an airtight container in the refrigerator for up to 4 days. When you are ready to enjoy them again, just pop them in the microwave for 30 seconds or so.
Check Me Out on Social Media
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
Blueberry Cottage Cheese Pancakes
These Cottage Cheese Pancakes are creamy fluffy, and packed with protein without using protein powder! They are also packed with calcium. They are a great pancake recipe for kids because they are healthy without tasting healthy! It kind of gives you a hint of French toast vibes as well with the high egg content! This recipe makes 3 servings of 2 large pancakes (6 total). These may just become your favorite protein pancake recipe ever.
Ingredients
Instructions
-
Preheat a large griddle/skillet over medium heat.
-
In a small blender such as a Nutribullet, combine all of the ingredients & blend until there are no chunks and the batter is very creamy.
-
Melt a little but of butter or spray nonstick spray on your griddle/skillet. Pour your pancake batter evenly among 6 pancakes. Cook for about 3 minutes on each side, or until golden and cooked through.
-
Top with sugar free syrup and enjoy!
Serving Size 2 pancakes
Servings 4
- Amount Per Serving
- Calories 266kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 2.6g13%
- Cholesterol 166.2mg56%
- Sodium 409mg18%
- Total Carbohydrate 12g4%
- Dietary Fiber 3.8g16%
- Sugars 4.8g
- Protein 17g34%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and has slight rounding.
