I am convinced cottage cheese is the most versatile food out there.
Seriously… what can’t it do?!
I’ve used it to make protein bagels, pizza crust, creamy dips, chicken salad, and now… pancakes! If you had told me a few years ago I’d be blending cottage cheese into so many recipes, I would’ve laughed. But here we are, and honestly, I’m obsessed.
These pancakes are fluffy, filling, naturally gluten-free, and don’t taste like cottage cheese at all. The recipe makes about 4 large pancakes, so a serving is 2 pancakes. If you make the version with collagen peptides or your favorite unflavored protein powder, those 2 pancakes pack about 30–33 grams of protein, making them a breakfast that will actually keep you full all morning. If you skip the protein powder, you’ll still get around 23 grams of protein per serving thanks to the cottage cheese and eggs.
The best part? You can make them either way—they’re delicious with or without the extra protein!
Gluten-Free Cottage Cheese Protein Pancakes
I am convinced cottage cheese is the most versatile food out there. Seriously, think of all the things you can make with it! Protein bagels, pizza crust and now pancakes.
These pancakes are fluffy, filling and do not taste like cottage cheese. The recipe makes about 4 medium-to-large pancakes, so one serving is 2 pancakes. When you make the extra-protein version with collagen peptides, 2 pancakes provide approximately 30 to 33 grams of protein. Even without the added collagen or protein powder, 2 pancakes still provide approximately 22 to 24 grams of protein.
Ingredients
- 1 cup low-fat cottage cheese
- 2 large eggs
- ½ cup gluten-free 1-to-1 baking flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup or honey, optional
- Pinch of salt
- 1 tablespoon milk, optional, plus a little more if needed to thin the batter
- Butter, avocado oil or nonstick spray for the pan
For the Extra-Protein Version
Add 2 tablespoons Vital Proteins Collagen Peptides. You may also use another unflavored protein powder, although the texture and nutrition may vary depending on the type and brand.
Protein powder can make the batter thicker, so add 1 tablespoon of milk and blend again. Add a small additional splash only if needed.
Instructions
- Add the cottage cheese and eggs to a blender. Blend until mostly smooth.
- Add the gluten-free flour, baking powder, vanilla, optional maple syrup or honey, and salt.
- For the extra-protein version, add the collagen peptides or unflavored protein powder.
- Blend just until combined. If the batter is very thick, blend in 1 tablespoon of milk. Add another small splash only if necessary.
- Let the batter rest for approximately 5 minutes so the gluten-free flour has time to absorb the liquid.
- Heat a lightly greased nonstick skillet over medium-low heat.
- Divide the batter into approximately 4 medium-to-large pancakes.
- Cook for 2 to 3 minutes, or until the edges begin to set and bubbles appear on the surface.
- Carefully flip each pancake and cook for another 2 to 3 minutes, or until golden and cooked through.
Serving Ideas
- Fresh strawberries or blueberries
- Vanilla Greek yogurt
- Peanut butter and sliced banana
- Warm berries and a drizzle of maple syrup
Nutrition information is an estimate and will vary based on the cottage cheese, flour, protein powder, milk and toppings used.
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Sara
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