Cottage Cheese Protein Pancakes
Fluffy protein pancakes made with cottage cheese and oats — 35g protein per stack. No protein powder needed. A gym-goer breakfast staple.
PROTEIN 35g
CALORIES 380
P:E RATIO 9.2
TIME 15m
YIELD 2
P:E 9.2
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
1 cup cottage cheese (2% or full fat) DAIRY
1 cup rolled oats CARB BASE
4 large eggs 35G PROTEIN
1 tsp vanilla extract FLAVOR
1 tsp baking powder FLAVOR
1/2 tsp cinnamon FLAVOR
Pinch of salt FLAVOR
Butter or cooking spray for the pan DAIRY
Toppings: berries, Greek yogurt, maple syrup, nut butter DAIRY
MEAL PREP LOGISTICS
- Storage: Store cooked pancakes in the fridge for 3 days or freeze with parchment between layers for 2 months.
- Batching: Medium-low heat is key — these burn faster than regular pancakes because of the protein content.
- Reheat: Microwave for 30 seconds. Toaster oven works even better — 2 minutes at 350°F.
EXECUTION STEPS
01
VEGGIE STEAM-SAUTÉ
Add cottage cheese, oats, eggs, vanilla, baking powder, cinnamon, and salt to a blender.
02
HIGH HEAT SEAR
Blend until smooth (about 30 seconds). Let batter rest 2 minutes.
03
HIGH HEAT SEAR
Heat a nonstick pan or griddle over medium-low heat. Grease lightly.
04
HIGH HEAT SEAR
Pour about 1/4 cup batter per pancake. Cook until bubbles form on the surface and edges look set (about 2-3 minutes).
05
STEP 5
Flip carefully and cook 1-2 more minutes until golden.
06
STEP 6
Stack and serve with your choice of toppings.