High-Protein Pancake Stack
Fluffy high-protein pancake stack made with cottage cheese, oats, and eggs—blended batter that cooks like regular pancakes with way more protein. Viral-style USA breakfast that stays food-safe: batter is fully cooked on the griddle.
đź›’Ingredients
- 1 cup low-fat cottage cheese
- 2 large eggs
- 1 cup old-fashioned rolled oats
- 1 scoop (25–30g) vanilla protein powder (optional but recommended)
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk if batter is too thick
- Pinch of salt
- Butter or oil for the pan
- Toppings: berries, maple syrup, peanut butter
🔧Kitchen Tools Needed
- Blender
- Nonstick skillet
- Spatula
- Measuring cups
đź“ťInstructions
- 1
Blend cottage cheese, eggs, oats, protein powder, baking powder, vanilla, and salt until smooth, 30–60 seconds. Rest 5 minutes (oats hydrate). Thin with milk if needed—batter should be pourable but thick.
- 2
Heat a nonstick skillet over medium-low. Lightly grease. Pour 1/4-cup portions.
- 3
Cook 2–3 minutes until bubbles form and edges look set. Flip carefully; cook 1–2 minutes more until cooked through (no wet batter inside). Protein pancakes brown faster—keep heat moderate.
- 4
Stack and serve with berries and a drizzle of maple or peanut butter.
- 5
Leftovers refrigerate up to 3 days; reheat in toaster or skillet until hot.
🥗Nutrition Information
⚡Calories per serving: 390
🏷️Recipe Tags
âť“Frequently Asked Questions
Do they taste like cottage cheese?
Once blended and cooked, the flavor is mild and pancake-like—vanilla protein helps.
Without protein powder?
Skip it and add 2 extra tablespoons oats; still higher protein from cottage cheese and eggs.
Why are they gummy?
Heat too high or undercooked centers. Cook lower and slower until fully set.
Can I meal prep?
Yes—cool, refrigerate, and toast to reheat.
Raw batter safety?
Do not taste raw batter; cook pancakes fully before eating.
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