Pancakes are so not my thing. Don’t get me wrong; I DO like them. But they’re not a craving for me. Same goes for waffles and French toast; they taste SO delicious, but they’re just not something I want all the time. I’m more of a savory breakfast gal – give me an omelet with spicy salsa or some migas or chilaquiles (are you sensing a Tex-Mex theme here?) any day! Nate is the pancake lover in our family, and I think he more than makes up for my lack of craving them – it’s called balance I suppose!
Another thing I’m so not into is protein powder. I’ve tried a ton of different brands and flavors, and I’ve come to the conclusion that it’s really not the powder, it’s me. I don’t love the idea of having protein powder rather than food of some kind. Kind of like I’d rather eat a piece of fruit rather than drink juice, you know? Another difference between Nate and myself – he looooooooves juice. I’d rather just have water 😉
These cakes are full of protein and fiber, and it’s all food – not protein powder. The great thing is that you can add tons of mix-ins if you want, or just eat ’em as-is. My favorite thing to do, despite the pictures above, is to spread them with a little peanut butter and lay really thin slices of apple on top. SO GOOD. Another great thing is that they freeze well – just let them cool completely, then stack them up with pieces of parchment or wax paper in between. Put them in the freezer in an air-tight container or bag and then just pop them in the toaster when you’re ready to go! So simple and so delicious and so healthy!
3-INGREDIENT HEALTHY PROTEIN PANCAKES
- 2 cups cottage cheese – (I like low-fat, but you can use whichever kind you like)
- 2 cups old-fashioned rolled oats
- 2 whole eggs
Combine everything in a blender, with the cottage cheese and eggs on the bottom (makes for easier blending) and blend until totally smooth. That’s another great thing about this recipe – you can just pour from the blender and clean-up is super easy. Let the mixture sit while you heat a nonstick skillet over medium-low heat. I like to cook mine in a little bit of coconut oil, but if your skillet is good without any fat then you certainly dont’ have to use any. Pour the batter in about 1/4-cup increments and let it cook for about 2-4 minutes per side until they’re golden brown. Serve hot or use the freezing method!
I made these for my one-year old. HUGE Hit.
I am so glad you shared this. I used to make these years ago and lost the recipe! It was the one way I could get lots of protein in the kids without knowing it;) I also used to add things and make it different each time- like cinnamon, or craisins, or bananas. So thank you thank you!!!
Oh what good idea to freeze them, then you can have pancakes ready to go whenever you want!
We do the same thing with waffles too – works great every time 🙂
fabulous recipe idea! I just pinned it to my pregnancy recipe board. Wish I would have seen this before breakfast this morning!
These look excellent! One question – I usually find that cottage cheese has a distinctly salty, cheesy taste. Does the saltiness come through in the pancakes at all?
I did not notice it at all, but I am never really that sensitive to the saltiness of cottage cheese. You could always add a touch of vanilla or honey to counter it just in case!
Had these yesterday morning and this morning- yum!!!
Yay! So glad you liked them Megan!
Can’t wait to try these!
Thanks Maria! They’re so easy – Caleb would love them too!
I LOVE THIS. Thank you. Totally in need of new breakfast recipes since I’ve been serving my 10-month old whole grain waffles every morning for the past week. Printing and making manana!
You’re welcome! Wes loves them – and I just love that they’re so stinking easy 🙂
These are so intriguing. They look so fluffy still though you wouldn’t think so from the ingredients. I love that the recipe calls for oats instead of flour. Definitely going to try these! LOVE the new look. Nice work!
Thanks Kelley!
Cottage cheese pancakes are one of my favorites!
Such a genius idea! Love these!
Love the idea of using cottage cheese for added protein! I don’t actually like it in its “natural” form (totally a texture thing), so this is perfect. Like you, I also get a little weirded out by protein powder.
Yummy! And they seem really quick and easy too! I have to try them! Thanks for sharing!
Gorgeous Heather!
These look so good and should be good for me to eat–not so many carbs but has protein. Peanut butter, too! Yumm! Your presentation is so artistic, too.
Yup.. this is the best protein pancake recipe ever.
Wow, Heather, these look so delicious and healthy! Not to mention gluten free, if you use the right kind of oats. They look like normal pancakes!
Oh, true! I didn’t even think of that – thanks for sharing Lindsey!
This sounds delicious. I’m totally going to try them out!
Oh my gosh I love pancakes. I should since I grew up with a pancake master haha.
I bet you’re a pancake connoisseur then!!! 🙂
I was just googilng protein pancakes! Perfect timing! About how many servings does this make?
This made about 20 pancakes, so I would say 5 servings 🙂
Oh what a great idea, Heather!!! They look delish!!!
Thanks Robyn! I have to admit, anything that’s this simple is kind of a priority around here 😉