I’m highly skeptical about protein-added type foods. In fact, I’m highly skeptical about any non-regular type foods because I’m a fan of the good, old-fashioned way. I just like what I like.
But one of the things I like is stable blood sugar, and so regular pancakes without a side of eggs don’t always sit well with me. And sometimes I just don’t want to eat eggs with my pancakes, and sometimes I run out of Kodiak cake pancake mix and am craving pancakes.
So, I improvise, and end up with zero regrets.
These pancakes were slightly adapted from a recipe that is all over the internet for cottage cheese pancakes. Again, I totally hear you if you’re saying to yourself, “What the heck, cottage cheese pancakes? That sounds disgusting.” But please hear me too…they are so good. Like, objectively good. Not even “This is good for a protein pancake” type good. Just plain old good.
I even made them for my husband and didn’t tell them they contain cottage cheese (which he absolutely refuses to eat) until after he ate them, and he was 1) shocked and 2) much more open-minded about cottage cheese in general.
3-Ingredient Protein Pancakes
- 1/2 cup rolled oats
- 1/2 cup cottage cheese
- 2 eggs
- Sprinkle of cinnamon, optional
- 1 tablespoon maple syrup, optional
- Blueberries, optional
Combine all ingredients (except blueberries) in a blender and blend on high speed until well-mixed and no chunks remain.
Heat a large, nonstick skillet over medium heat, and pour batter into 5-inch rounds. Sprinkle a few blueberries on top, and cook until the batter starts to bubble and look shiny (about 2 minutes on each side).
Serve hot with butter and maple syrup.
Note: this recipe makes 5 medium pancakes, which all together have about 20 grams of protein. The recipe is easily scaled up if you’d like to make more.