Cottage Cheese Protein Pancakes
20 minSteady energyFollicular phaseVegetarianStovetopMuscle preservationMeal prep friendly
Servings:
3
·
Ingredients
- —2 Large eggs
- —200 g Cottage cheese
- —90 g Rolled oats
- —1 Ripe banana
- —1 tsp Baking powder
- —½ tsp Cinnamon
- —1 tsp Vanilla extract
- —Salt
- —Butter or olive/coconut oil, for the pan
Allergens
Contains dairyContains eggs
Method
- 01Blend the eggs, cottage cheese, oats, banana, baking powder, cinnamon, vanilla and salt until smooth.
- 02Rest the batter for 5 minutes to thicken slightly.
- 03Heat a lightly greased non-stick pan over medium-low heat.
- 04Pour ¼ cup of batter per pancake, cook 2–3 minutes until bubbles form.
- 05Flip and cook 1–2 minutes more until golden.
- 06Repeat, re-greasing the pan as needed.
Why this works
Eggs and cottage cheese together provide complete, high-quality protein that contributes to the growth and maintenance of muscle mass. Oats add beta-glucan fibre, which reduces the blood glucose rise after a meal, and banana contributes potassium, which supports normal blood pressure.
Meal Prep Tips
Storage: Cool completely on a rack, then stack with baking paper between layers. Keeps in the fridge for 4 days, or in the freezer for 2 months.
Reheating: Toast straight from frozen — no need to thaw first.
Pairing: Pairs well with a spoonful of yoghurt and a handful of fresh berries.
Nutrition (per serving)
248
kcal
15g
protein
8g
fat
28g
carbs
3.8g
fiber