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–+ servings
High Protein Cottage Cheese Hot Cakes

High Protein Cottage Cheese Hot Cakes for a Fluffy Start

Discover High Protein Cottage Cheese Hot Cakes; gluten-free pancakes with 27g of protein per serving, perfect for a healthy breakfast.
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Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 25 minutes
Servings: 2 pancakes
Course: Breakfast
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter Ingredients
  • 1 cup low-fat cottage cheese (2%) substitute with ricotta for a similar texture
  • 1 cup rolled oats quick oats can work as a simpler option
  • 1 large egg a flax egg is a great vegan substitution
  • 1 teaspoon baking powder ensure it's fresh for best results
  • 1 teaspoon ground cinnamon consider using nutmeg for a different flavor experience
  • 1 teaspoon vanilla extract vanilla bean paste offers a stronger taste
  • a pinch kosher salt balances sweetness and enhances overall flavor

Equipment

  • High-speed blender
  • Non-stick skillet or griddle

Method
 

Cooking Instructions
  1. In a high-speed blender, combine all batter ingredients and blend on medium-high until smooth and creamy, about 30-45 seconds.
  2. Preheat a non-stick skillet or griddle over medium-low heat for about 3-5 minutes.
  3. Pour ¼ cup of the batter for each pancake into the skillet. Cook until bubbles form on the surface, about 3-4 minutes. Flip and cook for an additional 2-3 minutes until golden brown.
  4. Transfer the pancakes to a warm plate and serve with maple syrup, fresh fruits, or yogurt.

Nutrition

Serving: 2pancakesCalories: 300kcalCarbohydrates: 30gProtein: 27gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 400mgPotassium: 350mgFiber: 4gSugar: 2gVitamin A: 200IUVitamin C: 1mgCalcium: 200mgIron: 1.5mg

Notes

Store cooked hot cakes in an airtight container in the fridge for up to 3 days, or freeze for up to 1 month. Reheat in a dry skillet or toaster for best texture.

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