Looking for a high-protein breakfast that’s anything but boring? These high-protein pancakes made with cottage cheese and eggs are about to become your new favorite. They’re super satisfying, gluten-free, low-carb, and way more filling than your average stack of griddle cakes. The best part? They’re ridiculously easy to make. Even my kids can’t get enough of them! Let me show you how to whip up this quick and delicious breakfast.
Table of Contents
What You’ll Need
Kitchen Tools
Ingredients
- Eggs
- Cottage cheese
- Favorite toppings
Step One: Blend Cottage Cheese and Eggs
Grab your blender because you’ll need to make a super smooth mixture. Crack 6 eggs straight into the blender and add 1 cup of cottage cheese. That’s it! Blend the mixture until it’s smooth and creamy. The combination of cottage cheese and eggs creates a batter that’s rich in protein.
Step Two: Cook the High Protein Pancakes
Now it’s time to turn that batter into pancakes. Heat up a non-stick pan or a well-oiled skillet. The trick here is to go low and slow. On my gas stove, I keep the heat super low, but if you have an electric stove, medium-low might work better.
Pour the cottage cheese and egg mixture directly from the blender into the pan, just like you would with crepes or pancakes. Cover the pan with a lid.
When the top of the pancake is no longer shiny (takes just a few minutes), it’s ready to flip. I like to brown the other side for just a few seconds. It won’t get as dark as the first side, but that’s totally fine.
Step Three: Enjoy Your Pancakes!
And just like that, breakfast is ready! These high-protein pancakes made with cottage cheese and eggs are slightly puffier than crepes but still thin and oh-so-delicious. My kids love them, and I feel great knowing they’re starting their day with something packed with protein.
Topping Ideas for Your Pancakes
Now for the fun part: toppings! These high-protein pancakes are versatile, so you can go sweet or savory depending on your mood. Here are some ideas to get you started:
Sweet Options
- Banana slices and maple syrup
- Berries and yogurt
- Honey, cinnamon, and apple slices
- Peanut butter and banana
- Pears or peaches with cottage cheese
Savory Options
- Ham and cheese
- Sautéed spinach and onions
Looking for more hearty and healthy recipes for nourishing your family? Check out my step-by-step tutorial for making delicious Honey Whole Wheat Bread! I have a video tutorial for this one as well.
High Protein Pancakes Using Cottage Cheese and Eggs
These high-protein pancakes are made with just eggs and cottage cheese—no flour needed! They’re quick, fluffy, and packed with 20g of protein per serving, making them the perfect healthy breakfast or post-workout meal.
- Prep Time: 5 min
- Cook Time: 10 min
- Total Time: 15 minutes
- Yield: 6 pancakes 1x
Ingredients
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- 6 Eggs
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- 1 cup Cottage cheese
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- Your favorite toppings (maple syrup, banana slices, berries, greek yogurt, etc.)
Instructions
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Prepare the Batter:
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In a blender, combine 6 eggs and 1 cup of cottage cheese.
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Blend until the mixture is smooth and creamy.
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Cook the Pancakes:
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Heat a non-stick pan or well-oiled skillet over low to medium-low heat.
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Pour the blended mixture into the pan to form pancakes.
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Cover the pan with a lid and cook until the top is no longer shiny, indicating readiness to flip.
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Flip the pancake and cook the other side briefly until lightly browned.
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Serve and Enjoy:
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Transfer the cooked pancakes to a plate.
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Add your preferred toppings, such as fresh fruit, syrup, or savory options.
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Serve warm and enjoy your nutritious, high-protein pancakes!
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Notes
These pancakes are not only easy and fast to make but also versatile, allowing for a variety of sweet or savory toppings to suit your taste.
Nutrition
- Serving Size: 2 pancakes
- Calories: 200
- Sugar: 2.8g
- Sodium: 410g
- Fat: 11g
- Protein: 20g
Absolutely! Swap the cottage cheese for a dairy-free alternative, like unsweetened almond-based or soy-based cream cheese. Keep in mind that the texture might change slightly.
Yes, these pancakes can fit into a keto-friendly diet. Be sure to check the carb content of your toppings to keep the meal low-carb.
Yes! These pancakes are perfect for meal prep. Cook a batch, let them cool, and store them in an airtight container in the fridge for up to 3 days. You can also freeze them for up to 2 months—just reheat in the microwave or toaster when you’re ready to eat.
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