These Cottage Cheese Pancakes contain no protein powder or artificial sweetener! They are soft, fluffy, nutritious and delicious making them the perfect breakfast option for any day. Customise the toppings to your liking!

Eating healthily can taste great too!

For anyone that is unaware of the process, after you have been on restricted (very low) calories for a prolonged period of time, it is highly advisable that you do something called a ‘reverse diet’. In 2021 after I competed in a bodybuilding competition, my coach at the time didn’t help me to reverse and I had NO CLUE myself what I was supposed to do.

I gained 16kgs QUICKLY. My hormones were completely out of whack and I had to try and navigate the tug of war in my mind… ‘I know I shouldn’t be eating what I’m eating BUT my body keeps begging me for more and more [calorie dense, delicious] food!’

And after eating green beans, boiled hake, egg whites, protein shake, etc. for 3 months, those things are NOT what my body wanted more of… Maybe if I had guidance STRAIGHT AFTER my competition I could’ve reversed on those same foods that I prepped on. But I didn’t.

Only after being under the guidance of another coach (bless her soul, she saved my booty ~ and at the time it was OUT OF CONTROL) did I learn. She showed me during that period of time, that I could eat great food, and still achieve my goals.

I made these cottage cheese pancakes often – during my exploration with food – after working with second coach. I learned during my exploration, that the easiest way to achieve sustainable healthy eating habits is to eat healthy food, that also tastes GOOD and is NOURISHING for your body.

And that’s exactly what this recipe offers! It also uses accessible ingredients, makes a delicious stack of pancakes that are both good for you and that can help you achieve your nutritional (or macronutrient) goals/ targets!

Healthy pancake stack topped with cottage cheese and raspberries

are cottage cheese pancakes healthy for you?

Absolutely! These Cottage Cheese Pancakes are a delicious and nutritious breakfast option! The cottage cheese provides a good source of protein and calcium, while the egg adds additional protein and essential nutrients. Low-fat milk keeps the pancakes moist while reducing the saturated fat content, and the olive oil adds heart-healthy fats! Overall, this recipe offers a balanced mix of nutrients and flavors, making it a satisfying and healthy choice for any meal.

This recipe is also perfect for kids, as it contains no protein powder! ~ If you are looking for a protein pancake recipe that does include protein powder, you should check out my other recipe here!

You can choose to use whole grain flour instead of all-purpose flour if you would like to increase the fiber content of the recipe.

Are these cottage chees pancakes gluten-free?

This recipe is not gluten-free because it includes all-purpose flour.

To make this recipe gluten-free, you can easily substitute the all-purpose flour with a gluten-free flour – such as rice flour, almond flour, or tapioca flour. Just pay close attention to the consistency. Gluten-free flours may absorb liquids differently and may require adjustments in the amount of liquid used in the recipe.

cottage cheese Pancakes Macros:

Calories For 6 Pancakes: 373

Protein – 18g

Carbs – 49.5g

Fats – 10.4g

Cottage cheese pancakes in the foreground, pictured with a healthy toppings

Inside view of a stack of healthy protein pancakes

A Note on A Few of the Pancake’s Ingredients:

Cottage Cheese: Our base ingredient! It’s creamy and adds a slight tang to the recipe (but not too much that the sugar doesn’t fix)! The recipe calls for fat-free cottage cheese, but you can sub with low-fat or full-fat cottage cheese too ~ depending on your macronutrient goals.
All-Purpose Flour: Provides structure and helps bind the ingredients together. It also gives them a great fluffy texture without any overpowering flavors. You can substitute the flour with gluten-free flour or whole wheat flour.
Brown Sugar: If you don’t want to use brown sugar, you can substitute it with any other granulated (or liquid) sweetener of your choice. You may just have to adjust the quantities to suit your preference.
Vanilla Extract: If there’s anything you do – DON’T skimp on the vanilla extract. It adds such a great flavor to the pancakes!
Baking Powder: Helps the pancakes to rise and become fluffy.
Olive Oil: Helps to add moisture to the pancakes and contributes to their tender texture. Substitute with melted butter or coconut oil.
Low-Fat Milk: Adds liquid to the pancake batter, and helps us to achieve the desired consistency. It also contributes to the softness of the pancakes. Substitute with full-fat milk or dairy-free milk alternatives.
Egg: The egg serves as a binding agent, which helps to hold the pancake batter together and gives it structure. I haven’t used a flax egg in this recipe, so I’m not sure how it will work (if you try it out I would love to know how it turns out).

Topping Suggestions?

The toppings that I have used in this recipe are completely optional! You can pick-and-mix from them (like switching the cottage cheese out for a yoghurt instead), and using only blueberries instead of raspberries! Feel free to get creative. Please note that the calories per serving are calculated excluding toppings.

Other toppings that would be amazing with this protein pancake image:

Maple Syrup
Chocolate Chips
Flavored Yoghurt (strawberry, vanilla bean, etc.)
Fresh Fruit & Honey
Nut Butter
Butter & Powdered Sugar
Cinnamon

Helpful Recipe Tips:

Cook These Pancakes Over a LOW HEAT: These pancakes in particular are prone to browning quickly. If you want them to be perfectly golden brown and not burnt, please cook them over a LOW heat! Low truly does win the race.

Frying pancakes over a low heat will help to prevent burning! We don’t want the bottoms dark brown and burnt before the inside is even cooked. The low heat gives the pancakes time to become golden-brown and actually cook. If you crank the heat up, you’re cranking your chances of having to chuck them out along with it.

Why I Recommend a Using a Lid When Frying The Pancakes: Let me tell you what I DESPISE about making pancakes. It frustrates the living daylight out of me when my pancakes start to get too brown – too quickly – at the bottom… while the top is still RAW. Raw as in, not one bubble on the top in sight. That’s why 1. We fry these pancakes on low heat to ensure that there’s enough time for them to cook-through evenly. And 2. We use a lid.

Using a lid over the pan will help to trap heat. Trapping the heat = helping to cook the top part of the pancakes, while the bottom is busy frying. This results in a beautiful, fluffy and fully cooked pancake. With no raw bits inside!

Non-Stick Pan: If possible, use a non-stick pan. Using a non-stick pan in addition to non-stick spray will help to ensure that the pancakes release easily from the pan. This will result in perfectly cooked – smooth surfaced – pancakes (without having to use a lot of oil, which would bump up the calories.

Why Must I Remove the Pan From the Heat in-Between Cooking? Removing the pan from the heat in-between every batch (or between cooking each pancake should I say) allows the pan to cool down slightly. This prevents the pancakes from cooking too quickly or burning. If you leave the pan on the stove it will stay hot and the pancakes won’t have time to cook slowly which is exactly the opposite of what we want.

If you notice that your pan is too hot and the pancakes are browning too much, turn the stove-top off for 2 minutes and start preparing your toppings. Once that’s complete, you can return to complete cooking the remaining batter.

Golden Brown pancakes ready to be taken off the pan

FAQ:

Can I make my cottage cheese pancakes ahead of time and reheat them? Certainly! These pancakes can be made ahead of time and stored in the fridge (for 3-4 days in an airtight container) or in the freezer. However, please do take note that the texture will change after they have been refrigerated or frozen. You can then reheat them in a toaster, on a stove-top, or in the microwave. If you choose to reheat them in the microwave, covering them with a damp papertowl will help them to retain their moisture.

Can I freeze the leftover pancakes? Yes, you can freeze any leftover pancakes for later use. Make sure to let them cool completely before placing them in an airtight container or freezer bag. Then – place a sheet of parchment paper in between each pancake and freeze for up to a month. The parchment paper helps to prevent them from sticking together into one mass once you freeze them. Defrost overnight in the refridgerator prior to use.

Can I use a different sweetener? Absolutely! Feel free to adjust the sweetness level according to your preference. You can substitute it with honey, maple syrup, granulated sugar, or any other sugar-free alternative.

Can I use a different type of milk? Absolutely! You can use any type of milk that you like, such as almond milk, soy milk, or oat milk, etc. Choose a milk that suits your dietary needs and taste preferences.

Cottage Cheese Pancakes

This cottage cheese pancake recipe yields 5 – 6 pancakes, but is a great serving size for 1 person (or two children). They are easy to make and taste incredible!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Course Breakfast

Cuisine American

Servings 6 Pancakes

Calories 376 kcal

Ingredients

Pancakes:

40 g All-Purpose Flour
1 tsp Baking Powder
3 tsp Brown Sugar (substitute with any granulated or liquid sweetener – adjust to taste)
A pinch Salt
60 g Smooth Fat-Free Cottage Cheese
1 Large Egg
1 tsp Vanilla Essence
1 tsp Olive Oil (substitute with coconut oil or melted butter)
30 ml Low-Fat Milk
1/2 tsp Lemon Juice
Non-Stick Spray

Toppings (optional):

2 heaped tsp Fat-Free Cottage Cheese
1 tbsp Low-Fat Milk
2 tsp Organic Maple Syrup (substitute with honey)
1 tsp Cocoa Powder
Raspberries (or any other berries)

Instructions

Pancakes:

To a bowl, add all your dry ingredients (flour, baking powder, and brown sugar). Mix to combine.
Place all of your remaining wet ingredients into a blender cup (cottage cheese, egg, vanilla, olive oil, milk, and lemon juice). Blend for 5 seconds (or until smooth).
Alternatively, add your wet ingredients into a separate bowl and whisk together until smooth. (Even though the cottage cheese we are using is smooth, it will still be slightly clumpy when mixed with the other ingredients. You want to make sure that no clumps remain once you are done whisking).
Pour your dry ingredients over your dry ingredients and mix well until a smooth batter has formed.
Spray non-stick spray into a pan and set the heat onto a low heat.
Spoon about 2 tablespoons of your batter into the pan for each pancake.
Cover the pan with a lid and let the pancakes cook for 50 seconds – 1 minute or until slightly risen, golden brown on the bottom, and easy to flip.
Carefully flip each pancake and cook for an additional 45 seconds – 1 minute or until golden brown on both sides.
Place the pancake onto a plate and remove the pan from the heat.
Spray the center of the pan with a bit more non-stick spray and spoon the next 2 tablespoons of batter into the pan.
Repeat the process until no more batter remains.

Instructions:

For the cottage cheese topping: In a small bowl – Mix the cottage cheese, milk, maple syrup, and cocoa powder until smooth. Taste and adjust sweetness according to your preference.
Place the cottage cheese topping along with berries on top of your pancakes, serve, and enjoy!

Notes

You won’t be able to wedge your spatula under the pancake to flip it if it’s not cooked enough yet. When it is ready to flip, a thin golden brown crust will have formed that will make it easy to slip the spatula underneath. If you try to flip the pancake before it’s ready, and you struggle to lift it – leave it for a few more seconds before attempting again.

Keyword Cottage Cheese Pancake Recipe, Cottage Cheese Pancakes, Cottage Cheese Protein Pancakes, Healthy Cottage Cheese Pancakes, Pancakes with Cottage Cheese, Protein Cottage Cheese Pancakes

If you try this recipe, let me know what you think in the comments below!

Cottage Cheese Pancakes

Eating healthily can taste great too!

are cottage cheese pancakes healthy for you?

Are these cottage chees pancakes gluten-free?

cottage cheese Pancakes Macros: