Triple Protein Pancakes
Description
Looking for a breakfast that keeps you full and energized? These Triple Protein Pancakes combine cottage cheese, eggs, and yogurt to deliver a satisfying, protein-rich start to your day.
With a smooth, hearty texture and naturally sweet flavor, these pancakes are topped with creamy lemon yogurt and warm blueberries for a balanced and refreshing finish. It’s a great option for busy mornings or post-workout fuel.
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Ingredients
- 1 cup low-fat cottage cheese
- 1 cup rolled oats
- 2 eggs
- 1½ teaspoons stevia
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- ½ Tablespoon butter
- ½ cup low-fat lemon yogurt
- ½ cup frozen blueberries, thawed and warmed
Instructions
- Blend the batter. In a blender, combine cottage cheese, oats, eggs, stevia, baking powder, and salt. Blend until the mixture is thick and smooth.
- Heat the skillet. Over medium heat, warm a non-stick skillet and melt the butter.
- Cook pancakes. Using a ¼ cup measuring cup, pour batter onto the skillet. Cook for about 4 minutes, then flip. Continue cooking until golden brown on both sides.
- Assemble and serve. Place pancakes on a plate. Spread yogurt on top of each pancake (about ¼ cup per 3 pancakes), stack them, and top with warmed blueberries and their juices. Serve immediately.
Why Triple Protein?
This recipe features three high-quality protein sources—cottage cheese, eggs, and yogurt—to help support muscle health, keep you feeling full longer, and provide lasting energy throughout the day. Dairy foods also contribute calcium and essential nutrients that support bone health.Make It Your Own
- Swap lemon yogurt for vanilla or plain yogurt
- Add a sprinkle of granola for crunch
- Use fresh berries when in season
- Drizzle lightly with honey or maple syrup if desired
Storage Tips
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days
- Reheat in a skillet or microwave before serving
- Freeze pancakes for up to 2 months for quick breakfasts