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Tiffany's Training Recipe

High Protein Cottage Cheese Pancakes

Make tender skillet pancakes with cottage cheese, gluten-free oat flour, eggs, vanilla, and protein powder. We recommend Clean Simple Eats Birthday Cake (currently sold as Cake Batter); serve with fresh blackberries for a protein-packed breakfast.

American Breakfast Eggs Family Friendly Gluten-Free High Protein No Added Sugar Quick Meal
New High protein cottage cheese pancakes with golden edges and fresh blackberries on a white plate
Prep 5 minutes
Cook 15 minutes
Total
Servings 1
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Ingredients

Adjust servings 1 serving

Pancakes

  • 1/2 cup 2% cottage cheese (about 113 g), stirred; drain only visible excess liquid
  • 2 large eggs
  • 1/4 cup certified gluten-free oat flour (about 30 g; use weight for consistency)
  • 2 scoops Clean Simple Eats Birthday Cake protein powder (50 g total; 25 g and 90 calories per scoop), our recommendation; alternatively use 50 g gluten-free protein powder of choice
  • 1/2 tsp gluten-free baking powder
  • 1/2 tsp unsweetened pure vanilla extract
  • 1 to 4 tbsp water, as needed to adjust batter consistency
  • 1/2 tsp olive oil, divided, for greasing the skillet

For Serving

  • 1/4 cup fresh blackberries (about 36 g), rinsed and dried

Equipment

  • Small blender or food processor
  • Mixing bowl
  • Whisk or spatula
  • Nonstick skillet
  • Thin spatula
  • Measuring cups and spoons
  • Kitchen scale

Instructions

Blend the Batter

  1. Blend the cottage cheese, eggs, and vanilla until mostly smooth.
  2. In a mixing bowl, whisk together the gluten-free oat flour, protein powder, and baking powder. Stir in the blended cottage cheese mixture just until combined.
  3. Let the batter rest for 2 minutes while heating the skillet. Stir in water 1 tablespoon at a time, using only as much as needed for a thick but spoonable batter that spreads slowly. Different protein powders absorb different amounts of liquid.

Cook the Pancakes

  1. Heat a nonstick skillet over medium-low heat. Lightly brush it with part of the measured olive oil; reserve the remainder for the next batch.
  2. Spoon the batter into about 6 to 8 small pancakes, using roughly 2 to 3 tablespoons per pancake and gently spreading if needed. Cook in batches without crowding the pan.
  3. Cook over medium-low heat for 2 to 3 minutes, until the edges look set and the underside is golden. Wait until a thin spatula slides underneath easily before flipping; protein pancakes can brown quickly.
  4. Carefully flip and cook for another 1 to 2 minutes, until set through the center with no wet batter. Reduce the heat if they brown too quickly and avoid overcooking, which can dry out whey-based pancakes. Use the remaining measured oil for additional batches.

Serve

  1. Transfer all the pancakes to one plate and serve with the measured blackberries. The entire batch plus berries is one serving.

Estimated Nutrition Per Serving

Estimate

Serving size: Entire batch (about 6 to 8 small pancakes) with 1/4 cup blackberries

Calories575 kcal
Protein70 g
Carbohydrates34 g
Fat18 g
Fiber5 g
Sugar9 g
Sodium850 mg
Saturated Fat5.2 g

Nutrition values are estimates and may vary based on brands, portions, substitutions and preparation.

Pair It With

Unsweetened coffee or tea
Plain Greek yogurt, if a more substantial breakfast is desired

Notes

  • We recommend Clean Simple Eats Birthday Cake protein powder, currently listed by the manufacturer as Cake Batter: https://cleansimpleeats.com/products/birthday-cake-protein-powder. Use 2 scoops weighing 25 g each (50 g total). The matching label lists 90 calories, 20 g protein, 2 g carbohydrate, 1 g sugar, and 30 mg sodium per 25 g scoop; 2 scoops contribute 180 calories and 40 g protein.
  • You can use a gluten-free protein powder of choice. Substitute 50 g by weight rather than assuming that 2 scoops of another brand equals 50 g. Vanilla or cake-flavored whey isolate is the closest substitute; plant-based or casein powders may need more water and will change texture and nutrition.
  • Nutrition is estimated for the entire batch as 1 serving, including 1/4 cup blackberries, all 1/2 teaspoon olive oil, 30 g gluten-free oat flour, and 50 g of the recommended protein powder. Estimates are approximately 575 calories and 70 g protein. Different cottage cheese, oat flour, protein powder, and baking powder labels will change the totals.
  • The no-added-sugar classification applies to the recommended powder and unsweetened ingredients. Check any substitute powder for added sugar and gluten. The dairy and eggs remain present regardless of the protein powder chosen.
  • A 1/4-cup measure of oat flour is heavier than 1/4 cup rolled oats. This recipe uses approximately 30 g oat flour and its nutrition estimate reflects that amount.
  • Keep pancakes small and use medium-low heat. Added protein powder thickens the batter and can make pancakes dry if overcooked; adjust with water as directed. Yield and cooking time vary with pancake size, skillet capacity, and protein powder. This adapted formula has not been kitchen-tested.
  • Refrigerate cooled pancakes in a covered container for up to 3 days, storing berries separately. Reheat gently in a nonstick skillet or microwave until hot throughout.
  • When adjusting servings, scale all ingredients proportionally. Nutrition remains per serving; 2 servings makes twice this batch. Syrup, butter, yogurt, and extra toppings are not included in the nutrition estimate.
  • Adapted from the cottage cheese pancake ingredient list in the supplied screenshot credited to @shazbeeh.malik, with gluten-free oat flour, vanilla, protein powder, measured cooking oil, blackberries, and original preparation instructions.
  • The v2 Recipe Type list has no pancake option, so recipe_type is intentionally empty. Image URLs remain blank until uploaded to WordPress.
Scan to view this recipe online TiffanysTraining.com https://tiffanystraining.com/recipes/high-protein-cottage-cheese-pancakes/
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