Protein Fluffy Blueberry Cottage Cheese Pancakes
Ingredients (2 servings)
- 1 cup cottage cheese
- 2 large eggs
- 1/2 cup rolled oats (or oat flour)
- 1 scoop vanilla protein powder
- 1/2 tsp baking powder
- 1/2 tsp cinnamon (optional)
- 1 tsp vanilla extract
- Pinch of salt
- 1/2 cup blueberries (fresh or frozen)
- Butter or oil for the pan
Optional toppings
- Greek yogurt
- Extra blueberries
- Honey or maple syrup
- Chopped nuts
- Peanut butter
Instructions
- Add cottage cheese, eggs, oats, protein powder, baking powder, vanilla, cinnamon, and salt to a blender.
- Blend until mostly smooth.
- Let the batter rest for 3–5 minutes so it thickens slightly.
- Fold in blueberries gently.
- Heat a nonstick pan over medium-low heat and lightly grease it.
- Pour small pancakes onto the pan.
- Cook about 2–3 minutes until bubbles appear and edges set.
- Flip carefully and cook another 1–2 minutes.
The lower heat is important — the protein and cottage cheese can brown quickly.
Protein Estimate
Approximate total for the whole recipe:
- Cottage cheese: ~25g
- Eggs: ~12g
- Protein powder: ~20–25g
- Oats: ~5g
Total:
About 60–65g protein for the batch
(~30g per serving)
Tips for Extra Fluffiness
- Use full-fat cottage cheese for softer texture.
- Don’t overmix after adding blueberries.
- Let the batter sit briefly before cooking.
- Cook low and slow instead of high heat.
Easy Variations
Banana Blueberry
Add 1/2 mashed banana.
Lemon Blueberry
Add lemon zest + a little lemon juice.
Extra High Protein
Add 2 egg whites or use Greek yogurt on top.
