The ultimate high-protein, flourless breakfast for muscle recovery and long-lasting energy.
Ingredients
1/2 cup Cottage Cheese (low-fat or full-fat)
2 large Eggs
1/4 cup Rolled Oats (or almond flour)
1 scoop Protein Powder (Vanilla or Whey works best)
1/2 tsp Baking PowderOptional:
A splash of unsweetened almond milk (if the batter is too thick)
Instructions
The Blender Method:
Place the cottage cheese, eggs, oats, protein powder, and baking powder into a blender.
Make it Smooth:
Blend for 30 seconds until the mixture is completely smooth. This removes the cottage cheese texture and ensures the protein powder is fully incorporated.
Preheat:
Heat a non-stick skillet over low-medium heat. Lightly coat with a tiny bit of butter or coconut oil.The Pour: Pour the batter to make small-to-medium pancakes.Tip: Smaller pancakes are much easier to flip since this batter is flourless.
The Flip: Wait for bubbles to form on the surface and the edges to look dry (usually 2–3 minutes). Flip gently and cook for another 1–2 minutes until golden brown.
Protein Breakdown (Approximate)
2 Eggs: ~12g Protein1/2 cup Cottage Cheese: ~13g Protein1 scoop Protein Powder: ~20g – 25g ProteinTotal: ~45g – 50g ProteinTop it OffTo keep the macros clean, try topping these with:
Greek Yogurt: For an extra 5-10g of protein.
Fresh Berries: For fiber and antioxidants.
Sugar-Free Syrup:
For that classic pancake taste without the sugar crash.
