These High Protein Blender Pancakes have 34+ grams of protein in just 5 pancakes and couldn’t be more delicious! They are extra think and taste similar to buttermilk style pancakes. They’re made using just a few simple, healthy ingredients and only take a few minutes to throw together!
Even if you don’t love cottage cheese, I think you’ll love these pancakes! I personally don’t love cottage cheese by itself but I love to use it in recipes to make it higher in protein and they also taste amazing! Also, the steps in this recipe require you to blend the cottage cheese with other ingredients so it doesn’t have that texture that is off putting to many.
High Protein Blender Pancakes
What you’ll need:
- Cottage Cheese
- Apple Cider Vinegar
- Vanilla Extract
- Egg
- Salt
- Gluten Free Flour
- Baking Powder
Click the ingredient above to be taken to the specific product and brand I use in this recipe!
A NOTE ON SUBSTITUTIONS
Baking can be tricky, especially when using gluten free ingredients. Please note that this recipe has not tested alternative flours outside of the Bob’s Red Mill Gluten Free 1:1 Flour as it’s one of my favorites to bake with. Please keep that in mind before changing up any ingredients in this recipe!
DIETARY NOTES
This recipe is made with real ingredients and fits seamlessly into the following dietary needs when using the products/brands (or ones that are similar) listed in the recipe:
- gluten free (using compliant flour)
- refined sugar free (using compliant flour and vanilla extract)
- added sugar free (using compliant flour and vanilla extract)
- vegetarian
A NOTE ON CALORIE COUNT, NUTRITIONAL INFO AND SERVING SIZES
Due to my past experiences, I do not include most of the above information within my recipes as it is unsafe for me to do so personally. While I try to share a rough estimate when it comes to the serving size, please note that it is very subjective as we all have different hunger levels both from person to person and even from meal to meal.
If any of the above information is important to you, I understand! We are all different and have various goals and needs. If you’d like, you are welcome to calculate the information needed based on the ingredients you use when making one of my recipes.
I hope you understand! This comes from a place of love and protection both for myself and others like me. If you ever have any questions, send me an Instagram message for the quickest response time! Thank you for being here!
HUNGRY FOR MORE?
If you’re looking for some yummy dips to use the rest of your cottage cheese in:
Or if you’re looking for some new breakfasts to try:
- Breakfast BLT
- Sweet Potato Waffle Breakfast Sandwich
- Breakfast Crunch Wrap
- Hash Brown Crisps
- Cassava Flour Pancakes
- Dressed Up Box Lemon Poppyseed Pancakes
- Cinnamon Roll Pancakes
- Chickpea Flour Pancakes
- Pumpkin Chocolate Chip Pancakes
- Protein Crepes
FOLLOW ALONG!
Be sure to follow me on Instagram and TikTok to see all of the behind the scenes of recipe creation as well as how to videos to watch them come to life! You can also head over to my Pinterest to save all of my recipes in one spot that you plan whip up in the future.
PS – If you make this recipe or any of my other recipes, I would be so grateful if you left a review so I can hear what you think! I also am happy to answer any questions you may have on here, but if you want a quicker response, be sure to shoot me a message on Instagram. Thank you so much and talk soon!
High Protein Blender Pancakes
Equipment
- High Powdered Blender
Ingredients
Wet Ingredients
- 1 cup cottage cheese
- 1 tsp apple cider vinegar
- 1 egg
- ½ tsp vanilla extract
- pinch salt
Dry Ingredients
- ½ cup gluten free flour (I use Bob's Red Mill 1:1)
- 1 ½ tsp baking powder
Instructions
- Blend all of the wet ingredients together until completely smooth.
- In a bowl, add the wet ingredient mixture along with the flour and baking powder and mix completely. The batter should be really think and airy!
- Heat a non-stick pan on the stove over low/medium heat. Add a neutral oil (avocado oil or coconut oil) or butter to warm. If you're using a pan that sticks easily, you may have a hard time flipping the pancakes, FYI!
- Once the pan is warm (it must be warm first!) add a small amount of pancake batter to the pan and do your best to spread it out slightly. I use a cookie dough scooper to scoop the batter then spread it slightly with my fingers! There will be 5 pancakes that should be about 3.5-4 inches wide!
- Cook each pancake until golden brown on both sides (a few minutes per side).
- Once golden on both sides, enjoy right away with toppings of choice!
Omg SO GOOD. I am not a cottage cheese fan because of the texture and you really can’t taste it in this recipe. It truly just tastes like a dense buttermilk pancake in the best way! Definitely making again!
Delicious! Best GF pancakes I’ve ever had or made.
Best compliment ever! Thanks, Corrine! 🙂
These are SO good! I’ve been focusing on getting more protein and this recipe is a great way to do it. I like them better than regular pancakes too. We added 1 banana to the recipe and some chia and flax seeds (gotta get that fiber ☺️) and they were 10/10!
So thrilled you’re loving these, Katie! Thanks so much 🙂
Would this recipe work for waffles?
I have not tried it in a waffle maker so I’m not completely sure!
I just saw someone leave a review that they made waffles with this recipe!
Highly recommend! As someone who really dislikes cottage cheese, this recipe was a pleasant surprise! Delicious and can’t wait to make again.
So happy to hear this, Taylor!!
I’m not a gluten free person, but these are AMAZING and easy and fluffy and have the best texture. I may even prefer them to gluten full pancakes 🤯
I’m beyond thrilled to hear this!! Thank you, Ashley 🙂
Fan-freakin’-tastic! This is what I have been looking for! Thank you so much ☺️. And I don’t like cottage cheese, but something told me to try em. And I used regular flour to make waffles, so it’s flexible too
Oh I’m excited to hear they worked as waffles too! I’m also not a cottage cheese person, so from one hater to another I’m so glad you loved this recipe! Thanks, Luke!
I made these for my husband and 2.5 year old and they loved them. A protein win for a pickey eater. I also used bread flour and it worked out great.
Delicious, thanks!
So thrilled to hear it was a hit for everyone! 🙂
These are amazing!!! I have made these several times and my favorite topping is to put some lemon juice and peel in vanilla yogurt and a few drops of Stevia liquid sweetner. Then I add 1/2 cup of blueberries. They are very filling and a great amount of protein. Thank you so much for sharing!
Sounds like a delicious topping! So glad you love these, Karen. 🙂 Thank you!
These are so quick and easy to make! Like other posters, I used regular flour and I doubled the recipe to make sure we had leftovers for weekday breakfasts. These will definitely stay in my rotation!!!
Regular flour is a perfect sub! Love that you prep extra, nothing better than having things you like ready to go in the fridge! So glad you love these. 🙂