Cottage Cheese Strawberry Pancakes

Fluffy, high-protein pancakes made with cottage cheese and fresh strawberries are the perfect choice for a healthy breakfast or post-workout meal. These delicious pancakes are easy to prepare and offer a nutritious start to your day.

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With only 10 minutes of preparation time, this recipe is a convenient way to enjoy a gourmet-style breakfast at home. The cottage cheese creates a wonderfully moist texture that pairs perfectly with the sweetness of fresh strawberries.

Ingredients

• Wet Ingredients: 1 cup (240 g) low-fat cottage cheese, 2 large eggs, 1/3 cup (80 ml) milk (dairy or unsweetened plant-based), 1 tsp vanilla extract
• Dry Ingredients: 1/2 cup (60 g) oat flour (or blended rolled oats), 1 scoop (30 g) vanilla protein powder, 1/2 tsp baking powder, 1/4 tsp salt
• Fruit: 1 cup (150 g) fresh strawberries, diced
• For Cooking: 1 tbsp neutral oil or butter

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Instructions

Step 1

In a medium bowl, whisk together cottage cheese, eggs, milk, and vanilla extract until smooth.

Step 2

In another bowl, mix oat flour, protein powder, baking powder, and salt.

Step 3

Add the dry mixture to the wet mixture, stirring until just combined. Gently fold in half of the diced strawberries.

Step 4

Heat a nonstick skillet or griddle over medium heat and lightly grease with oil or butter.

Step 5

Pour 1/4 cup of batter per pancake onto the skillet. Cook for about 2–3 minutes, until bubbles form on the surface and the edges look set.

Step 6

Flip and cook for another 1–2 minutes, until golden brown and cooked through.

Step 7

Repeat with remaining batter, adding more oil or butter as needed.

Step 8

Serve warm, topped with the remaining strawberries. Optionally, drizzle with a little honey, maple syrup, or Greek yogurt.

Zusatztipps für die Zubereitung

To ensure even cooking, maintain a consistent medium heat on your skillet. If the pancakes brown too quickly before setting, lower the heat slightly. Make sure to lightly grease the pan between batches to prevent sticking and ensure a golden-brown finish.

Varianten und Anpassungen

For gluten-free pancakes, ensure your oat flour and protein powder are certified gluten-free. You can also substitute the strawberries for blueberries or raspberries if preferred. To add more fiber, consider stirring 1 tablespoon of chia or flax seeds into the batter.

Serviervorschläge

Serve these pancakes warm, topped with the remaining fresh diced strawberries. They are delicious when drizzled with a small amount of honey or maple syrup, or served with a dollop of Greek yogurt for added creaminess and protein.

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Enjoy these nutritious strawberry protein pancakes as a satisfying meal that provides 16 grams of protein per serving. This recipe is a perfect balance of flavor and health for any morning routine.

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Recipe FAQs

→ Can I use a dairy-free alternative for cottage cheese?

Yes, dairy-free cottage cheese substitutes can be used, but they may slightly alter texture and flavor.

→ What flour alternatives work well in this dish?

Oat flour is recommended, but almond or gluten-free flour blends can be substituted to suit dietary needs.

→ How do I ensure pancakes cook evenly?

Preheat the skillet over medium heat and use a nonstick surface. Pour consistent batter amounts and flip when edges look set and bubbles form.

→ Can I swap strawberries for other fruits?

Absolutely, blueberries or raspberries make delicious alternatives while maintaining fruity freshness.

→ How can I add extra fiber to the batter?

Incorporate chia or flax seeds for added fiber and a slight nutty flavor without affecting cooking.