High-Protein Cottage Cheese Banana Oat Pancakes with Blueberries

This recipe for fluffy High-Protein Cottage Cheese Banana Oat Pancakes with Blueberries could not be easier. It’s made with protein-rich cottage cheese and eggs and each serving has 15 grams of protein (per 3 pancakes) or 20 grams protein (per 4 pancakes).

As a woman over 50, I try to eat at least 75 grams of high-quality protein each day. But unlike most people who tend to eat the bulk of their protein at dinner, I try to distribute my protein evenly throughout the day, making sure I get about 25 grams at breakfast, lunch and dinner. (I fill in the gapes with snacks.)

To add more protein to this pancake breakfast, you can top your stack with plain Greek yogurt; serve with a glass of milk or soymilk; add chopped nuts or top with nut butter; or add a scoop of protein powder to the batter.

5.0 from 3 reviews

High-Protein Cottage Cheese Banana Oat Pancakes with Blueberries

 

Author: Liz Weiss

Nutrition Information

• Serves: 4 (3 pancakes per serving)

• Serving size: 3 pancakes
• Calories: 225

• Fat: 7.5g
• Saturated fat: 2g
• Carbohydrates: 32g
• Sodium: 525mg
• Fiber: 2.5g
• Protein: 15g

Recipe type: Breakfast

Save Print

This batter could not be easier. Everything comes together quickly in a blender. Each serving has 15 grams of high-quality protein from the cottage cheese and eggs, and it also calls for banana, blueberries, and whole grain oats. For the topping, I like to add slices of banana, blueberries, and a drizzle of maple syrup. The recipe makes 12 pancakes. So it makes 4 servings (3 pancakes each). For bigger appetites, you'll get 3 servings (4 pancakes, and 20 grams protein).

Ingredients

• 3 large eggs
• 1 cup low-fat cottage cheese
• 1 large ripe banana, peeled
• 1 cup old fashioned oats
• ¼ cup milk or soymilk
• 1 tsp baking powder
• 1 tsp vanilla extract
• ¼ tsp ground cinnamon
• Pinch salt
• Heaping ½ cup fresh or frozen blueberries
• Non-stick cooking spray or a small amount of oil for cooking

Instructions

1. Place the eggs, cottage cheese, banana, oats, milk, baking powder, vanilla extract, cinnamon, and salt in a blender and blend until smooth and well combined.
2. Heat a large non-stick skillet or griddle over medium heat. Lightly coat with non-stick cooking spray or a small amount of oil.
3. Pour ¼ cup of the batter onto the skillet for each pancake. Sprinkle a few blueberries onto each pancake before the batter sets. Work in batches. (The recipe yields 12 pancakes.)
4. Cook 2 to 3 minutes on each side, or until golden brown and cooked through. You’ll know they are ready to flip when bubbles form on the surface and the edges start to look set.
5. Serve warm, topped with additional blueberries, sliced bananas, and maple syrup, if desired.

3.5.3251