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Higher Protein Pancakes

Ready in 30 minutes

Makes 12 pancakes

These pancakes are made with low-fat cottage cheese and steel cut oats for a protein and fiber boost. Scale your serving size to suit your needs, adding eggs or yogurt for extra protein, and fruit for additional fiber and micronutrients.


  • 1 cup low-fat (2%) cottage cheese

  • 1/2 cup low-fat (2%) milk

  • 1 egg

  • 1 tablespoon honey

  • 1 cup steel cut oats

  • 1 teaspoon baking powder

  • 1 pinch of salt


  1. Add all ingredients to a blender, liquids first.

  2. Start blender on lowest setting, increasing speed and blending until smooth.

  3. Heat a non-stick skillet over medium heat. Spray with cooking spray.

  4. Measure 1/4 cup batter and pour into heated skillet. You should be able to cook 3 pancakes at the same time in 12-inch skillet.

  5. Cook for a few minutes until pancakes are ready to flip (use your spatula to gently lift up an edge - once the underside is nicely browned they are ready to flip).

  6. Continue to cook 2-3 more minutes. Remove and keep warm in a low oven while making remaining pancakes.

Freezing instructions: Allow pancakes to cool completely on a rack. Line a sheet pan with parchment paper and spread pancakes in an even layer. Place sheet pan in the freezer. Once pancakes are individually frozen, place in a resealable bag. To reheat, pop them in your toaster!

Nutrition Information

Nutrition per pancake (1/4 cup batter):

Protein: 5 grams

Carbohydrate: 12 grams

Fat: 2 grams

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