Get ready to flip for these high protein pancakes that ditch the protein powder for cottage cheese, resulting in a stack that's as soft as a pillow. Start your day with this short stack of joy!

Helpful tips:

  • Feel free to use whatever topping you prefer. I like fresh strawberries and maple syrup, but you could also use sugar-free syrup, a drizzle of peanut butter, or frozen berries that have been heated up on the stovetop to release some of their juices.
  • Use rolled oats or instant oats for this recipe; do not use steel cut oats.


  • ½ cup rolled oats
  • ½ cup low fat cottage cheese (1%)
  • 2 large eggs
  • ½ tsp baking powder (optional but recommended)
  • ¼ tsp cinnamon
  • ¼ tsp vanilla
  • ½ cup halved strawberries
  • 1 tbsp pure maple syrup


  1. Place the oats, cottage cheese, eggs, baking powder, cinnamon, and vanilla in a blender. Blend until well combined.
  2. Heat a large nonstick skillet over medium heat. Spray with cooking spray. Pour the batter into pancakes in the skillet. Note that the batter and pancakes will be relatively thin – that’s normal. Cook for approximately 2 minutes, then flip and continue cooking an additional minute.
  3. Remove the cooked pancakes with a spatula and set aside on a plate. Repeat cooking process with remaining batter.
  4. Top pancakes with strawberries and maple syrup. Enjoy.

Nutrition: 471 calories, 14.5 g fat, 4.5 g saturated fat, 830 mg sodium, 52 g carbohydrate, 6 g fiber, 20.5 g sugar, 13 g added sugar, 32.5 g protein


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