09/08/2025
3 ingredients. No flour. Pancakes that actually fuel you.
FLOURLESS COTTAGE CHEESE PANCAKES RECIPE
High-Protein | No Flour | Quick Breakfast or Snack
Quick Description:
These flourless cottage cheese pancakes are soft, crepe-like, and naturally high in protein. Made with just 3 ingredients, they’re the perfect fuel for mornings, snacks, or dessert — minus the bloat and carb crash.
Servings & Nutrition:
• Yield: ~6 pancakes
• Prep Time: 3 minutes
• Cook Time: 10 minutes
• Total Time: ~13 minutes
• Protein (per 2 pancakes): ~18–20g
• Carbs: ~4–5g
• WW Points: ~2–3 per serving (depends on sugar used)
Ingredients:
• 200g cottage cheese (~¾ cup, small curd or whipped)
• 2 large eggs
• 1 tbsp sugar or sweetener (optional)
Optional Flavors:
• 1 tsp vanilla extract
• Pinch of cinnamon or nutmeg
• Zest of lemon or orange
• 1–2 tbsp protein powder (vanilla or unflavored)
Optional Toppings & Fillings:
• Greek yogurt, nut butter, sugar-free jam
• Cream cheese + berries
• Cocoa drizzle + crushed nuts
Instructions:
1. Blend the Batter
• Add cottage cheese, eggs, and sugar to a blender or food processor.
• Blend until completely smooth and pourable.
2. Heat the Pan
• Heat a nonstick skillet over medium-low heat.
• Lightly grease with cooking spray or butter.
3. Cook the Pancakes
• Pour 2–3 tbsp batter per pancake into the pan.
• Use the back of a spoon to spread into a thin circle.
• Cook for 2–3 minutes per side, flipping gently once edges lift easily.
4. Fill or Stack & Serve
• Roll with your favorite filling or stack and top with fruit, syrup, or cream.
Variations:
• Savory Version: Skip sugar, add salt, herbs, and fill with smoked salmon or avocado.
• Chocolate Pancakes: Add 1 tbsp cocoa powder + sugar-free chocolate chips.
• Protein Boost: Add 1 scoop vanilla whey or plant protein to batter.
Tips:
• Don’t skip blending — it smooths the curds for a crepe-like texture.
• Use medium-low heat to prevent burning and allow gentle browning.
• If the batter is too thick, thin it with 1–2 tbsp almond milk.
Storage:
• Refrigerate for up to 3 days, stacked with parchment between.
• Reheat in a nonstick skillet or microwave for 30 seconds.
• Freezes well — roll with filling, freeze, and toast later!