Weekends are made for indulgence, but that doesn’t mean sacrificing nutrition! One of my favorite ways to start a slow morning is with a stack of protein-packed pancakes or waffles. Lately, I've been hooked on these Cottage Cheese Protein Pancakes – they’re light, fluffy, and packed with flavor.

If you haven’t tried adding cottage cheese to your pancake batter yet, it’s time to give it a whirl. Not only does it make the pancakes irresistibly moist, but it also adds a hefty dose of protein to fuel your day. This recipe keeps things wholesome by using rolled oats instead of refined flour, which means more fiber, vitamins, and lasting energy. Plus, they’re naturally sweetened with a hint of honey and a touch of vanilla protein powder.



Perfect for a post-workout brunch or a leisurely weekend breakfast, these pancakes come together quickly in the blender and are customizable with your favorite mix-ins like blueberries or chocolate chips. Get ready to flip your breakfast game with this delicious, protein-rich twist on a classic!

INGREDIENTS

• 1 cup Cottage Cheese
• 2 large Eggs
• 1 cup Old-Fashioned Rolled Oats
• ¼ teaspoon Cinnamon (optional)
• 2 teaspoons Baking powder
• 2 Tablespoons Vanilla Protein Powder not packed, swept
• 1 Tablespoons Honey
• ¼ cup milk
• Blueberries

DIRECTIONS

1. In a high-speed blender, add all the ingredients: cottage cheese, large eggs, old-fashioned oats, cinnamon (optional), baking powder, vanilla protein powder, honey, and milk.
2. Blend on medium-high speed and use the tamper tool of your blender to push the batter next to the blade. You may need to stop the blender to scrape down the sides of the jug with a silicone spatula and bring all ingredients together.
3. Blend until thick, and well combined - it does look grainy, wet, not dry. If dry, you can blend in an extra egg white, or 1-2 tablespoon milk, but you shouldn't have to.
4. Fold in blueberries (or other mix-ins)
5. Warm a pancake griddle over medium-high heat with butter
6. Scoop 1/3 cup of batter per pancake, and pour onto the griddle
7. Cook for 1-2 minutes until the sides dry, and it's easy to flip.
8. Flip and cook for 2-3 minutes until the center is not wet and set.