Cottage Cheese Protein Pancakes

Name: Cottage Cheese Protein Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
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

20 minVegetarianMuscle preservationSteady energyFollicular phaseStovetopMeal prep friendly

Servings:

Ingredients

—Large eggs — 2
—Cottage cheese — 200 g
—Rolled oats — 90 g
—Ripe banana — 1
—Baking powder — 1 tsp
—Ground cinnamon — ½ tsp
—Vanilla extract — 1 tsp
—Salt
—Butter or olive/coconut oil, for the pan

Allergens

Contains eggsContains dairyContains gluten

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.

Sources

— EFSA Journal, 2010;8(10):1811 — EFSA Journal, 2011;9(6):2207 — EFSA Journal, 2010;8(2):1469

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

fat

28g

carbs

3.8g

fiber

Always check product labels for allergens.