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Breakfast

Cottage Cheese Pancakes

Cottage cheese blended into the batter for pancakes that stay soft. 34 g of protein.

Calories
550kcal
Protein
48g
Fat
21g
Carbs
41g

Per serving, makes 1. Published 29 August 2026.

Allergens

  • Gluten
  • Milk
  • Eggs
  • Oats count as a gluten cereal under UK labelling and ordinary oats are milled alongside wheat. Certified gluten-free oats are a separate ingredient here.
  • Most whey powders contain soya lecithin, which counts as soya. Check the tub.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Ingredients

  • Cottage cheese150 g
  • Eggs2 large
  • Rolled oats40 g
  • Whey isolatehalf a scoop
  • Raspberries60 g
  • Olive oil spray3 sprays

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Method

  1. Blend the cottage cheese, eggs, oats and isolate to a smooth batter and rest it for five minutes.

  2. Cook small pancakes in a sprayed pan over medium-low heat, turning once the edges look dry.

  3. Serve with the raspberries crushed slightly with a fork.

Worth knowing

  • Cottage cheese is why these stay soft rather than drying out the way pure protein pancakes do.

More like this

Other breakfast recipes that share ingredients with this one, or every breakfast between 450 and 600 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.