QiMeal
Cottage Cheese Protein Pancakes
Cottage Cheese Protein Pancakes · ready in 22 min · 2 servings · 459 kcal per serving · easy · 6 ingredients
These blender pancakes turn cottage cheese, oats, eggs, and banana into tender breakfast stacks with a creamy crumb and steady protein, no powder required.
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Serves
- 2
- kcal
- 459
- Difficulty
- easy
Ingredients · 2 servings
- 300 gCottage cheese
- 90 gOat
- 2Egg
- 1Banana, peeled
- ¾ tspBaking powder
- 2 tspButter, for cooking
Equipment
blender, stovetop, measuring spoon, bowl, nonstick skillet, spatula, ladle, serving plate
Instructions
- Set Up Station
Gather and measure all ingredients, then set out a blender, bowl, nonstick skillet, spatula, ladle, measuring spoon, and serving plate. · 3 min
What to look for: All ingredients are measured and tools are within reach.
- Blend Batter
Blend the cottage cheese, oat, egg, banana, and baking powder until the batter looks mostly smooth, thick, and pourable. · 2 min
What to look for: The batter is pale, speckled with oat, and falls slowly from a spoon.
- Rest Batter
Rest the batter for 5 minutes so the oats hydrate and the mixture thickens to a spoonable pancake consistency. · 5 min
What to look for: The batter looks thicker and holds soft trails when stirred.
- Heat Skillet
Heat a nonstick skillet on medium heat, melt a thin film of butter, and wait until the surface looks glossy but not browned. · 2 min
What to look for: The butter is melted and glossy without dark specks.
- Cook First Side
Pour 6 small rounds of batter into the skillet, leaving space between them, and cook until bubbles appear and edges look set. · 3 min
What to look for: Small bubbles show on top and the edges turn matte.
- Flip Pancakes
Flip each pancake gently and cook the second side until golden, puffed, and firm in the center when pressed. · 3 min
What to look for: Both sides are golden and the centers spring back lightly.
- Finish Batch
Repeat with the remaining batter, adding the rest of the butter in thin films as needed for even browning. · 4 min
What to look for: All pancakes are evenly browned and tender.
- Serve Warm
Serve the warm pancakes in 2 stacks while tender and lightly sweet, with no extra topping needed. · 1 min
What to look for: The pancakes are stacked, warm, and soft in the center.
Nutrition (per serving)
| kcal | 459 |
|---|---|
| Protein | 31 g |
| Carbohydrates | 49 g |
| of which sugars | 12 g |
| Fat | 16 g |
| of which saturated | 7 g |
| Fibre | 6 g |
| Sodium | 801 mg |
Nutri-ScoreA
Allergens
Contains: gluten, milk, eggs
Storage and reheating
- Fridge: up to 3 days
- Freezer: yes, up to 2 months
- Warm in a covered skillet over low heat for 2 to 3 minutes per side until hot and soft.
Ingredient substitutions
Cottage cheese
- Low fat cottage cheese: Keeps the same protein forward character with a slightly lighter texture.
Oat
- Quick oat: Blends faster and gives a slightly softer pancake.
Egg
- Banana: Use extra mashed banana for binding, though the pancakes will be sweeter and less firm.
Banana
- Honey: Adds sweetness but less body, so the batter will be thinner and less fruity.
Baking powder
- Egg: An extra egg helps structure but will not lift the batter as much as baking powder.
Butter
- Olive oil: Use a thin film for the skillet if you prefer a dairy free cooking fat.
