Blender Cottage Cheese Pancakes (protein pancakes for kids)
These easy Cottage Cheese Protein Pancakes are made with just 5 simple ingredients in the blender for a soft, fluffy, high-protein breakfast. They're freezer-friendly, naturally sweetened, and perfect for toddlers, kids, and the whole family.
Equipment
- skillet
Ingredients
- 1 cup cottage cheese
- 2 large eggs
- ½ cup oat flour or all-purpose flour
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1-2 tablespoon maple syrup or 2-3 dates optional for sweetness
- butter or avocado oil spray for greasing the pan
Instructions
- Add the cottage cheese, eggs, oat flour, vanilla extract, baking powder, and dates or maple syrup (if using) to a blender. Blend until completely smooth, then let the batter rest for 5 minutes.
- Heat a lightly greased nonstick skillet or griddle over medium-low heat.
- Scoop about 2 tablespoons of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form and the edges begin to set.
- Carefully flip and cook for another 1-2 minutes until lightly golden and cooked through. Serve warm with your favorite toppings.
Notes
- Use oat flour or all-purpose flour. Both work well in this recipe with a 1:1 substitution.
- Don't skip the resting time. Letting the batter sit for about 5 minutes helps the flour hydrate, resulting in fluffier pancakes.
- Cook over medium-low heat. Since these pancakes are naturally higher in protein, they brown more quickly than traditional pancakes.
- Use a cookie scoop to make evenly sized pancakes that cook at the same rate.
- Customize the sweetness. Leave out the maple syrup for a no-added-sugar option, or add a little if you prefer a sweeter pancake.
- Freeze for later. These pancakes freeze beautifully, making them perfect for meal prep and busy weekday mornings.
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