Easy quick fluffy high protein panckes | Blondie n Brawn

Stack of pancakes with blueberries and maple syrup

Protein Pancakes

Name: Protein Pancakes
Total time: 20 min
Yield: 4
Ingredients: 1 cup rolled oats; 1 cup cottage cheese; 4 large eggs; 1 tablespoon pure maple syrup or honey, plus additional for serving; 1 teaspoon pure vanilla extract; 1 teaspoon baking powder; ¼ teaspoon ground cinnamon optional; Butter or oil for cooking the pancakes

Cottage cheese adds some easy protein to these light fluffy Cottage Cheese Pancakes! They’re naturally gluten-free with 20 grams of protein per serving, made with simple ingredients right in your blender.

Amy SotoApril 10, 2026

Prep

Cook

15m

Total

20m

Serves

Ingredients

1 cup rolled oats
1 cup cottage cheese
4 large eggs
1 tablespoon pure maple syrup or honey, plus additional for serving
1 teaspoon pure vanilla extract
1 teaspoon baking powder
¼ teaspoon ground cinnamon optional
Butter or oil for cooking the pancakes

Method

If you’d like to keep the pancakes warm between batches, preheat the oven to 200 degrees F.
In a high speed blender, place the oats, cottage cheese, eggs, maple syrup, vanilla, baking powder, and cinnamon (if using). Blend on high speed, until the batter is smooth and creamy, stopping to scrape down the blender as needed.
Transfer to a bowl and fold in any mix-ins. Let rest while you preheat the griddle and prep any toppings.
Heat a griddle or a skillet over medium-low heat. Brush lightly with oil or melt a little butter in the pan. Portion ¼ cupfuls of batter onto the hot griddle and cook for 2 to 3 minutes, until the edges look dry and some bubbles for on top. Flip and continue to cook for 1 to 2 additional minutes.
Repeat with the remaining batter, adding a little more butter or oil to the pan between batches as needed. Place on a wire rack set on top of a baking sheet and keep warm in the oven while you finish remaining batches. Serve warm with desired toppings.

Macros

Per serving (approx.)