These cottage cheese protein pancakes are a new kid favorite in my house! This recipe was born from my quest to find a high-protein and highly preferred breakfast option, particularly before school or sports. Even if your kiddo is not a fan of cottage cheese, these pancakes are sweet and delicious, even without syrup!
Cottage Cheese Protein Pancake Ingredients
For this recipe, you will need cottage cheese, four eggs, almond extract, cinnamon, a small amount of granulated sugar, baking powder, flour, and coconut oil.
How to Make These Pancakes
First, combine eggs and cottage cheese in a medium mixing bowl. See notes below for modifications to eliminate cottage cheese texture. Add 1 teaspoon almond, 1/2 teaspoon cinnamon, 2 teaspoons sugar, 1 1/2 teaspoons baking powder, and then 3/4 cup flour.
Heat a skillet to medium and melt 1/2 – 1 teaspoon of coconut oil to cover the pan. Using a small ladle, pour about a 3″ wide pancake size onto the pan. My medium-sized skillet allows me to cook 4 at a time. Cook for about 2-3 minutes per side, depending on your stove. They should be golden in appearance when done. Add coconut oil in small amounts between batches to keep the pan’s surface coated lightly.
You can serve these with or without syrup. The recipe makes 14-16 pancakes.
Tips and Modifications for Cottage Cheese Protein Pancakes
- If the cottage cheese texture is a turn-off for you or your family, simply blend the cottage cheese and eggs together in a blender first. Then proceed with the recipe instructions as written.
- The almond extract is why my kids love these pancakes so much, but if you prefer vanilla extract flavoring, use that instead!
- Looking for a yummy pancake recipe without the protein punch? Try these Buttermilk Pancakes our grandpa used to make.
- Here is another fun breakfast recipe idea using cottage cheese: Fresh Veggie Frittata
Cottage Cheese Protein Pancakes
- Total Time: 35 minutes
- Yield: 14-16 1x
Description
These cottage cheese protein pancakes are a new kid favorite in my house! This recipe was born from my quest to find a high-protein and highly preferred breakfast option, particularly before school or sports. Even if your kiddo is not a fan of cottage cheese, these pancakes are sweet and delicious, even without syrup!
Ingredients
- 1 1/2 cups cottage cheese, small curd
- 4 eggs
- 1 tsp almond extract
- 1/2 tsp cinnamon
- 2 tsp sugar
- 1 1/2 tsp baking powder
- 3/4 cup all-purpose flour
- 1–2 T coconut oil
Instructions
- First, combine eggs and cottage cheese in a medium mixing bowl. See notes below for modifications to eliminate cottage cheese texture.
- Add 1 teaspoon almond, 1/2 teaspoon cinnamon, 2 teaspoons sugar, 1 1/2 teaspoons baking powder, and then 3/4 cup flour.
- Heat a skillet to medium and melt 1/2 teaspoon- 1 teaspoon coconut oil to cover the pan.
- Using a small ladle, pour about a 3″ wide pancake size onto the pan. My medium-sized skillet allows me to cook 4 at a time.
- Cook for about 2-3 minutes per side, depending on your stove. They should be golden in appearance when done.
- Add coconut oil in small amounts between batches to keep the pan’s surface coated lightly.
- You can serve these with or without syrup. The recipe makes 14-16 pancakes.
Notes
- If the cottage cheese texture is a turn-off for you or your family, simply blend the cottage cheese and eggs together in a blender first. Then proceed with the recipe instructions as written.
- The almond extract is why my kids love these pancakes so much, but if you prefer vanilla extract flavoring, use that instead!
- Looking for a yummy pancake recipe without the protein punch? Try these Buttermilk Pancakes our grandpa used to make.
- Prep Time: 15 min
- Cook Time: 20
- Category: Breakfast
- Method: Stove
- Cuisine: American
Nutrition
- Serving Size: 3 pancakes
- Calories: 205
- Sugar: 4.7 g
- Sodium: 268.8 mg
- Fat: 6.9 g
- Carbohydrates: 21.2 g
- Protein: 14.1 g
- Cholesterol: 156.9 mg
