Cottage Cheese Strawberry Pancakes (Print Version)

High-protein pancakes featuring cottage cheese and fresh strawberries, perfect for a healthy breakfast.

# What You'll Need:

→ Wet Ingredients

01 - 1 cup low-fat cottage cheese
02 - 2 large eggs
03 - 1/3 cup milk, dairy or unsweetened plant-based
04 - 1 teaspoon vanilla extract

→ Dry Ingredients

05 - 1/2 cup oat flour or blended rolled oats
06 - 1 scoop vanilla protein powder
07 - 1/2 teaspoon baking powder
08 - 1/4 teaspoon salt

→ Fruit

09 - 1 cup fresh strawberries, diced

→ Cooking

10 - 1 tablespoon neutral oil or butter

# How To Make It:

01 - In a medium bowl, whisk together cottage cheese, eggs, milk, and vanilla extract until smooth.
02 - In another bowl, mix oat flour, protein powder, baking powder, and salt.
03 - Add the dry mixture to the wet mixture, stirring until just combined. Gently fold in half of the diced strawberries.
04 - Heat a nonstick skillet or griddle over medium heat and lightly grease with oil or butter.
05 - Pour 1/4 cup of batter per pancake onto the skillet. Cook for 2 to 3 minutes, until bubbles form on the surface and the edges look set.
06 - Flip and cook for another 1 to 2 minutes, until golden brown and cooked through.
07 - Repeat with remaining batter, adding more oil or butter as needed.
08 - Serve warm, topped with the remaining strawberries. Optionally, drizzle with honey, maple syrup, or Greek yogurt.

# Expert Tips:

01 -
  • They're actually filling—those 16 grams of protein mean you won't be hunting for a snack two hours later.
  • The cottage cheese trick makes them fluffy without requiring a stand mixer or any fussy technique.
  • Fresh strawberries folded into the batter burst with natural sweetness, so you're not stuck drizzling syrup on everything.
02 -
  • If your batter feels too thick, add milk one tablespoon at a time until it pours easily but doesn't spread all over the skillet like crepes.
  • Don't overmix the final batter—lumps are your friend and they disappear during cooking, but overworking develops gluten and makes everything tough.
03 -
  • Room temperature ingredients blend smoother and create a more cohesive batter than cold eggs and milk straight from the fridge.
  • Medium heat is your friend here—high heat burns the outside before the inside cooks through, and low heat makes them pale and rubbery.
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