Scrumptious High Protein Cottage Cheese Pancakes - the perfect high-protein breakfast for any time. They're a delightful twist on the usual pancakes, offering a light, fluffy texture with the subtle richness of cottage cheese.
Serve them with your favoruite toppings for a versatile and satisfying meal that's as suitable for a quick weekday breakfast or leisurely weekend brunch.
Jump to:
Calories in Cottage Cheese Pancakes
This delicious high protein pancakes serves 1 and is 383 calories for the entire stack.
If you're looking for more recipes within the same calorie range, you'll find an abundance of options in my dedicated collection of 300+ calorie recipes.
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie intake using a reliable calorie calculator. Please note that the calorie counts provided are estimates and can vary based on specific ingredients and serving sizes. Personalizing your calculations is essential to meet your individual needs. By using a calorie calculator, you can make informed choices and stay on track with your dietary goals.
Ingredients Needed
To make these pancakes, you will need the following ingredients:
- Cottage cheese: I opt for fat-free cottage cheese, but feel free to use a full-fat version if you like-just remember that it will alter the calorie count
- Eggs: fresh large eggs
- Coconut flour: This fibrous, gluten-free flour is highly absorbent, meaning you'll need significantly less quantity compared to regular flour.
- Vanilla extract: I opt for pure extract to achieve the finest flavour, though essence is also a suitable alternative.
- Baking powder: this is included to ensure the pancakes rise, giving them a light and fluffy texture.
- Granulated Sweetener: I use erythritol, it's naturally derived and is the closest in taste to real sugar. Do not use powdered sweetener as it will affect the bake.
- Low Calorie Spray: Use your preferred choice of low calorie spray, I prefer olive oil or avocado sprays without any added emulsifiers.
- Berries: I enjoy these with a mixture of raspberries, blueberries, strawberries and pomegranate, but choose any combination of berries you like.
- Maple Syrup: A single tablespoon is the ideal drizzle for these pancakes. Honey or golden syrup can also serve as excellent substitutes.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions.
Coconut Flour vs Regular Flour
One of the most notable characteristics of coconut flour is its high fiber content, which not only contributes to its health benefits but also significantly impacts its usage in recipes. Due to its incredible absorbency, coconut flour soaks up more moisture than regular flour, necessitating a much smaller quantity when substituting it in recipes that typically use wheat flour. This reduced quantity can also lead to a lower calorie count in the finished product, as using less flour translates to fewer calories.
Incorporating coconut flour into your baking offers a delightful culinary experience, as it imparts a mildly sweet taste and contributes to a lighter, more tender texture in dishes. This makes it an excellent choice for those looking to explore new flavours and textures in their baking
Best Blender for Pancakes
For those delightful cottage cheese pancakes, both countertop and stick immersion blenders can do the job. You don't need to invest in an expensive blender; a standard countertop model is efficient at creating a smooth batter, blending the cottage cheese perfectly with other ingredients.
Alternatively, a stick immersion blender can also work well, especially if you're blending directly in the bowl for convenience. While it may require a bit more patience to achieve the smooth texture, it's definitely capable, ensuring you can enjoy your pancakes without needing a high-end kitchen gadget.
Tips for Cooking Perfect Cottage Cheese Pancakes
To perfect your cottage cheese pancakes, patience is key, particularly with the cooking temperature. It's essential to use a low heat setting to ensure the pancakes cook thoroughly without burning. A non-stick pan is crucial here, as it prevents the batter from sticking and tearing, allowing for an easier flip. Wait until the top of the pancake is almost set before gently sliding your spatula underneath to turn it over, aiming for an even, golden-brown finish on both sides.
The number of pancakes you'll get from the mix can vary, usually around five, depending on how large or small you prefer them. Remember, the right pan and careful heat management are your best tools for creating delightful, perfectly cooked cottage cheese pancakes every time.
More Pancake Recipes
Want some more pancakes recipes? Check out some of these:
- Chocolate Pancakes
- Crepe Style Pancakes
- Pumpkin Oat Pancakes
- Red Velvet Oat Pancakes
- American Style Oat Pancakes
- Lemon Blueberry Oat Pancakes
- Sheet Pan Pancakes
or if you would like more recipe ideas - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes with calories and you can search by meal type, ingredients, course, diet and more.
FAQ for Cottage Cheese Pancakes
Yes, you can freeze cottage cheese pancakes. After cooling them down, stack them with parchment paper in between and store in a freezer-safe container. To reheat, place them in a non-stick pan over low heat directly from the freezer, warming them slowly to preserve their texture and taste.
No, you cannot directly substitute regular flour for coconut flour because coconut flour is exceptionally absorbent and high in fiber, requiring significantly less quantity compared to regular flour.
Let's Connect!!
Come and follow me on:
You can also Subscribe to Slimming Eats so that you never miss any new updates.
Need some support on your weight loss journey? Maybe you need advice or tips on a recipe, or just general meal ideas.
Come join the friendly and supportive Slimming Eats Community on Facebook.
If you try this recipe, let us know! Leave a comment, Rate It and Tag us in your Photos @SLIMMINGEATS on INSTAGRAM
Recipe Card
High Protein Cottage Cheese Pancakes
Scrumptious Cottage Cheese Pancakes - the perfect high-protein breakfast for any time. They're a delightful twist on the usual pancakes, offering a light, fluffy texture with the subtle richness of cottage cheese.
Ingredients
- ½ cup (115g) of fat free cottage cheese
- 2 medium eggs
- 2 tablespoons of coconut flour
- 1 teaspoon of vanilla extract
- ½ teaspoon of baking powder
- ½ tablespoon of granulated sweetener (I use erythritol)
- low calorie spray
- 1 cup (150g) of mixed berries of choice
- 1 tablespoon of maple syrup
Instructions
- Place the cottage cheese and eggs into a blender and blend until the mixture is smooth.
- Incorporate the dry ingredients and vanilla extract, mixing until everything is well combined.
- Heat a non-stick frying pan over medium heat and lightly coat with spray oil.
- Pour a small amount of the batter onto the pan. Wait for air bubbles to form on the surface and for the pancake to almost set on top before flipping. Use a spatula to carefully turn the pancake over, ensuring the heat is not too high to prevent excessive browning. Lower the heat if necessary.
- Exercise patience to avoid breaking the pancakes. They're ready to flip when you can smoothly slide a spatula underneath them.
- Once cooked, transfer the pancake to a plate.
- Continue the process with the remaining batter until all pancakes are cooked.
- Serve the pancakes topped with the berries and a drizzle of maple syrup.
- Enjoy your meal!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
- Gluten Free Friendly: use gluten free baking powder
- Freezer Friendly ❄️
If you wish to share this recipe, then please do so by using the share buttons provided at top of this post.
DO NOT COPY AND/OR PASTE FULL RECIPES OR SCREENSHOTS OF ANY CONTENT FROM SLIMMING EATS TO ANY SOCIAL MEDIA OR WEBSITE, IT IS STRICTLY PROHIBITED.
ALL IMAGES AND CONTENT ON SLIMMING EATS ARE COPYRIGHT PROTECTED
Nutritional information etc are an estimate and are to be used for informational purposes only. Ingredients can vary in values from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate values yourself by the ingredients you use and the tools provided to you as a member of the programme you are following.
It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Slimming Eats are allergen-free (gluten-free, egg-free, soy-free and/or dairy-free, for example). Slimming Eats assumes no liability for inaccuracies or misstatement about products, opinions or comments on this site.
Check Legal section, for Full Disclaimer, Disclosure and Privacy Policy.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Yield 1 Serving Size 1 SERVINGAmount Per Serving Calories 383Total Fat 12gSaturated Fat 5gTrans Fat 0gCholesterol 378mgSodium 689mgCarbohydrates 47gFiber 10gSugar 28gProtein 29g
Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
thatlolife says
Could I use Splenda in the same quantities instead of stevia?
Siobhan (Slimming Eats) says
yes you sure can 🙂
Linda Cook says
do you blitz the cottage cheese to make it smooth or keep it as it is?
Siobhan (Slimming Eats) says
I didn't, but you can if you prefer 🙂
Carol says
How long will they keep and can you freeze
Siobhan (Slimming Eats) says
hi these are best eating on the day they are made.
Becky Mead says
do you have to use cottage cheese? or can you use quark?
x
Siobhan (Slimming Eats) says
yep you could try using quark instead if you prefer
Melanie Anne Ross says
Have just made these for breakfast and served them with strawberries and bananas... I may add a little more sweetener next time as I will definitely be making them again. Thanks again for another fab recipe 🙂
Giselle Stafford says
I must have been doing something wrong, they are falling apart!
The only thing omitted was the vanilla E cos I don't have any.
What a shame, they look so so good!
Shevy (Slimming Eats) says
Hi Giselle, what coconut flour did you use? Also was it definitely a tablespoon you added? Did you possibly try to flip them too soon? Low heat, but giving them enough time to set underneath before flipping. When a spatula slides under easily, you know they are ready to flip, too soon and they will break apart. Try not blending the cottage cheese next time, keeping the curds, will help them hold together more. You can also add a little baking powder to make them rise a little, i've been doing this recently with these and it works a treat. My kids like them with jam spread over the top.
Rosie says
Love the idea of this recipe. Could I use blended oats instead of the coconut flour or even just regular white flour?
Thanks for all you recipes too. I’ve tried loads of them!
Shevy (Slimming Eats) says
I don’t use oats on these, so that it saves your HEb and is suitable for those who are celiac, but also can’t eat oats. Regular flour may work, but you need a lot less In quantity when using coconut flour because of how fibrous it is. So you would maybe need more regular flour and therefore more syns.
Jean says
If this yields approx 5 pancakes, is it 2.5 syns per pancake, or 2.5 syns for all 5?
Thanks.
Siobhan (Slimming Eats) says
the recipe serves 1 person, the values are for the whole recipe. Enjoy!!
Natalie says
Can I use regular plain/self-raising flour instead of coconut flour?
It would be a waste of money as it won't be used again.
Siobhan (Slimming Eats) says
you need coconut flour for these as it's more fibrous so you only need to use a small amount. If you use regular flour you'd need a large quantity.