Cottage Cheese Protein Pancakes
Try this Cottage Cheese Protein Pancakes recipe, or contribute your own.
Try this Cottage Cheese Protein Pancakes recipe, or contribute your own.
- 1 cup cottage cheese
- 2 tsp cinnamon
- 1 cup quick oats
- cooking spray (i use misto)
- 1 cup egg whites
- 1 yellow banana (if over ripen use less stevia) medium
- 2 scoops (66 g) plant based protein powder (i used p unsweetened (if using sweetened reduce amount of stevia)
- 2 tsp pure vanilla extract
- 1 tsp stevia powdered
- Carbohydrate 178.93078 g
- Cholesterol 22.6 mg
- Fat 22.50762 g
- Fiber 25.321199005127 g
- Protein 86.31532 g
- Saturated Fat 4.89532 g
- Serving Size 1 1 recipe (723g)
- Sodium 1157.656 mg
- Sugar 153.609580994873 g
- Trans Fat 6.163416 g
- Calories 1238 calories
Step-by-step
- Add all ingredients, listed in the order above, to a blender and process until smooth.
- Preheat large skillet on medium heat and spray with cooking spray.
- Pour some pancake batter on a skillet, I fit 4 pancakes on a 12" skillet, and cook for 4-5minutes or until you see bubbles on top.
- Do not lift to check for doneness otherwise you break the seal.
- Flip and cook another 2-3 minutes.
- Repeat with remaining batter.
- Serve hot with some fruit, nuts, Greek yogurt or cottage cheese.
Cottage cheese acts as the structural foundation of this batter by providing dense casein proteins that coagulate under heat, setting a firm crumb while trapping moisture. Whole dairy curds melt down during the blending phase, dispersing milk solids evenly so the resulting interior stays tender rather than rubbery. Blending transforms lumpy dairy into a smooth emulsion that coats the tongue uniformly.
Quick oats absorb excess moisture from the liquid egg whites and dairy, swelling during the resting phase to build a cohesive network of starches. This starch hydration prevents the protein from seizing up into a tough mass on the hot surface. Process the mixture until completely liquefied to ensure the oat flakes disappear entirely into the batter.
Maintain the skillet at medium heat to allow the interior to set fully before the exterior darkens past golden brown. Watch for the appearance of small surface bubbles around four to five minutes, which signals that steam is escaping and the bottom crust has formed properly. Refrain from flipping prematurely, because disturbing the uncooked top breaks the delicate protein seal that holds the round shape together.
Pairing these cakes with fresh berries or greek yogurt introduces organic acids that cut through the rich dairy fats. The tart profile of fermented yogurt balances the concentrated sweetness of the banana and stevia blend, cleaning the palate between bites.
