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.
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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