Cottage cheese adds some easy protein to these light fluffy Cottage Cheese Pancakes! They’re naturally gluten-free with 20 grams of protein per serving, made with simple ingredients right in your blender, and you can customize them with any mix-ins, from blueberries to chocolate chips! Email Me the Recipe! Please enable JavaScript in your browser to complete this form.Email Address *OptionsSave to my free Well Plated recipe boxHidden Username FieldGo From time to time, we'll send you Well Plated emails.You can unsubscribe anytime.Have an account? Log In.

Pancakes with staying power.Pancakes are a delight to eat, but nutritionally, they leave me hungry an hour later.I’m all about this classic Fluffy Pancakes recipe for special occasions and lazy weekends, but these cottage cheese pancakes have become my go-to for weekday mornings, when I need something to power me through to lunch time.

Like my Protein Pancakes, these pancakes pack in more protein than a classic pancake recipe, but this version is made without protein powder.If you’ve had ricotta pancakes before, the vibe is similar here—think: super moist, tender, and a little bit creamy.  Rather than using all-purpose flour as the base for these cottage cheese pancakes, I swapped in ground oats, a la my Banana Oatmeal Pancakes.I love the flavor and texture oats give pancakes, and it also makes this recipe gluten-free without having to use a pricy wheat flour substitute.

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