Cottage Cheese Strawberry Pancakes

Cottage Cheese Strawberry Protein Pancakes are fluffy, high-protein pancakes made with cottage cheese and fresh strawberries, perfect for a healthy breakfast or post-workout meal. These pancakes offer a delicious way to start your morning with a nutritious boost.

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Whether you are looking for a satisfying recovery meal or a guilt-free breakfast treat, this recipe provides a perfect balance of flavor and nutrition. With simple ingredients and easy steps, these pancakes are bound to become a staple in your kitchen.

Ingredients

• 1 cup (240 g) low-fat cottage cheese
• 2 large eggs
• 1/3 cup (80 ml) milk (dairy or unsweetened plant-based)
• 1 tsp vanilla extract
• 1/2 cup (60 g) oat flour (or blended rolled oats)
• 1 scoop (30 g) vanilla protein powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup (150 g) fresh strawberries, diced
• 1 tbsp neutral oil or butter

Mount paper towels nearby for quick cleanup of spills, grease, and messes while cooking and prepping meals.

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Instructions

Step 1

In a medium bowl, whisk together cottage cheese, eggs, milk, and vanilla extract until smooth.

Step 2

In another bowl, mix oat flour, protein powder, baking powder, and salt.

Step 3

Add the dry mixture to the wet mixture, stirring until just combined. Gently fold in half of the diced strawberries.

Step 4

Heat a nonstick skillet or griddle over medium heat and lightly grease with oil or butter.

Step 5

Pour 1/4 cup of batter per pancake onto the skillet. Cook for about 2–3 minutes, until bubbles form on the surface and the edges look set.

Step 6

Flip and cook for another 1–2 minutes, until golden brown and cooked through.

Step 7

Repeat with remaining batter, adding more oil or butter as needed.

Step 8

Serve warm, topped with the remaining strawberries.

Zusatztipps für die Zubereitung

For gluten-free pancakes, ensure oat flour and protein powder are certified gluten-free. Make sure to use a nonstick skillet or griddle for the best flipping experience. Always check your protein powder and oat flour labels for allergens like dairy, eggs, or gluten if you have sensitivities.

Varianten und Anpassungen

You can easily customize this recipe by substituting blueberries or raspberries for the strawberries. For an extra fiber boost, try adding 1 tablespoon of chia or flax seeds directly into the batter.

Serviervorschläge

Serve these pancakes warm and topped with the remaining fresh diced strawberries. For additional flavor and creaminess, you can drizzle them with a little honey, maple syrup, or a dollop of Greek yogurt.

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Enjoy these delicious, high-protein pancakes as a wholesome meal. Each serving contains approximately 180 calories, 5g of fat, 18g of carbohydrates, and 16g of protein, making it an excellent choice for a balanced diet.

Keeps paper towels accessible for wiping spills, drying hands, and cleaning surfaces while cooking.

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Recipe Questions & Answers

→ Can I use a dairy-free milk alternative?

Yes, unsweetened plant-based milk works well and maintains the batter’s consistency without altering the flavor significantly.

→ How do I ensure pancakes are fluffy?

Whisk the wet ingredients until smooth and fold in dry ingredients gently to avoid overmixing. Cooking on medium heat also helps develop fluffiness.

→ What can I substitute for oat flour?

Blended rolled oats can be used instead of oat flour. Simply process rolled oats until fine and measure accordingly.

→ Are these pancakes suitable for gluten-free diets?

Yes, as long as certified gluten-free oat flour and protein powder are used to avoid cross-contamination.

→ Can I replace strawberries with other fruits?

Blueberries or raspberries make excellent alternatives and complement the flavors perfectly.