Cottage Cheese Strawberry Pancakes (Printable)

Fluffy pancakes featuring cottage cheese and fresh strawberries for a nutritious start.

# Components:

→ 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

→ For Cooking

10 - 1 tablespoon neutral oil or butter

# Directions:

01 - In a medium bowl, whisk together cottage cheese, eggs, milk, and vanilla extract until smooth and well blended.
02 - In another bowl, combine 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 2-3 minutes until bubbles form on the surface and the edges appear set.
06 - Flip each pancake and cook for an additional 1-2 minutes until golden brown and cooked through.
07 - Repeat the cooking process with remaining batter, adding additional oil or butter to the skillet as needed.
08 - Serve pancakes warm topped with remaining fresh strawberries. Optional: drizzle with honey, maple syrup, or Greek yogurt.

# Expert Advice:

01 -
  • They taste like dessert but won't derail your fitness goals, making mornings feel less like a compromise.
  • Cottage cheese creates an airy texture that somehow beats traditional pancakes, even though no one expects it to.
  • Ready in 25 minutes total, so you can actually enjoy them instead of eating cold toast while rushing out the door.
02 -
  • Overblending the cottage cheese can make it separate during cooking, creating a slightly grainy texture—whisk just until smooth, then stop.
  • These pancakes are more delicate than flour-based ones, so use a flexible spatula and be patient with the flip to avoid breaking them apart.
03 -
  • Use a cookie scoop instead of pouring from a measuring cup—it gives you consistent size pancakes that cook evenly on both sides.
  • If your batter seems too thin, let it sit for five minutes before cooking; sometimes the oat flour needs time to fully absorb the liquid and the batter will naturally thicken.
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