Why These Cottage Cheese Pancakes Are Worth Making
High-protein cottage cheese pancakes with chocolate chips are the kind of breakfast that makes you look forward to getting out of bed. The cottage cheese blends completely smooth into the batter, so you get none of the texture and all of the benefit: a fluffy, golden stack with extra protein in every bite and melty chocolate chips tucked throughout. These are the pancakes I make when I want something that feels indulgent but actually keeps me full until lunch.
What makes these work so well is the blender. Everything goes in together and comes out as a completely smooth, pourable batter that cooks up beautifully on a griddle. The oat flour adds structure and a subtle nuttiness that holds up the chocolate chips without weighing the pancakes down. The result is a stack with crisp golden edges, soft centers, and chocolate in every single layer.
These also reheat perfectly through the week. Make a full batch on Sunday, store them in the refrigerator, and you have a high-protein breakfast ready in two minutes every morning. They are good enough that you will want to make them again before the week is out.
Toppings That Take the Stack Over the Top
Maple syrup is the easy choice and it works great, but a warm blueberry sauce poured over the whole stack is something else entirely. Fresh or frozen blueberries cook down in minutes with a little agave and lemon into a glossy, deep-colored sauce that clings to every layer. It is bright, lightly sweet, and the contrast with the chocolate chips is better than it sounds. For more weekend breakfast ideas, try our Berry Acai Bowl for a vibrant no-cook option, or this hearty Breakfast Power Bowl for a savory start to the morning.
A non-stick griddle pan gives you even heat across multiple pancakes at once, and a blender makes quick work of the batter so it comes out perfectly smooth every time.
High-Protein Cottage Cheese Chocolate Chip Pancakes
Ingredients
Pancakes
Blueberry Sauce
Instructions
Cottage Cheese Pancakes
Add the cottage cheese, eggs, and vanilla extract to a blender; blend until smooth.
In a separate bowl, add sugar, oat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon; whisk until well combined.
Combine the blended wet mixture and the dry bowl; mix well. If the batter is too thick, add 1 tablespoon of milk at a time until it reaches the desired consistency. Fold in the mini chocolate chips.
Grease a pan, skillet or griddle by melting coconut oil on medium-high heat.
Pour 1/4 cup portions of pancake batter onto the heated surface.
Cook until bubbles start forming in the batter and the sides become set; about 2-4 minutes.
Flip and cook the other side for about 2 minutes or until golden brown.
Blueberry Sauce
In a frying pan, add the washed blueberries and agave syrup.
Cook for about 5 - 8 minutes until blueberries start popping and sauce is thickening.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 229kcal
- % Daily Value *
- Total Fat 9g14%
- Saturated Fat 5g25%
- Cholesterol 68mg23%
- Sodium 441mg19%
- Total Carbohydrate 28g10%
- Dietary Fiber 2g8%
- Sugars 3g
- Protein 10g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
