THE SPLIT PLATE / RECIPE

Vanilla Cottage Cheese Protein Pancakes

Three soft, golden pancakes — about 424 calories and 43g protein for the full batch, before toppings.

YIELD1 serving
TOTAL TIMEabout 20 min
COOK METHODSee method
EST. / SERVING~424 cal | ~42.9g protein

Ingredients

Ingredients

  • 90g Mulu 2% cottage cheese
  • 36g rolled oats
  • 60g beaten whole egg, weighed without the shell
  • 27g liquid egg whites
  • 15g PEScience Select Gourmet Vanilla whey/casein protein powder

Ingredients — continued

  • 36ml Fairlife fat-free milk
  • 2.4g baking powder (about ⅗ tsp)
  • 3ml vanilla extract (about ⅗ tsp)
  • Small pinch of salt
  • 4.2g butter for cooking the entire batch

Allergens: dairy, eggs. Food safety — cook each pancake until the center is fully set with no wet batter.

You want a warm, three-pancake breakfast with a creator-estimated 42.9g protein for the full serving, before toppings.

Method

  1. 1.BLEND THE BATTER. Blend the oats into fine flour. Add the cottage cheese, egg, egg whites, protein powder, milk, baking powder, vanilla and salt. Blend completely smooth, then rest 5 minutes. Keep it thick but pourable; add water 1 tsp at a time only if needed.
  2. 2.HEAT THE SKILLET. Set a nonstick skillet over medium-low heat. Use the measured 4.2g butter across all three pancakes.
  3. 3.COOK + FLIP. Divide the batter into three equal pancakes, cooking one at a time in the skillet. Cook each 2–3 minutes until the edges set and the underside is golden. Flip and cook 1–2 minutes more until the center is set with no wet batter. Don't press them down.
  4. 4.STACK + SERVE. Stack the three pancakes and add syrup, fruit or other toppings if you like. Toppings are not included in the nutrition estimate.

If something fails

The batter is too thick to pour: Add water 1 teaspoon at a time and blend or stir again. Stop when it is thick but pourable.

The outside browns before the middle sets: Lower the heat. Medium-low gives each pancake time to cook through before the crust gets too dark.

The middle still looks wet after flipping: Continue cooking until the center is set with no wet batter. Pancake size and skillet heat affect the time.

Estimated nutrition

~424 cal | ~42.9g protein per 3 pancakes.

Creator-supplied estimate for the entire 3-pancake serving: about 424 calories, 42.9g protein, 30.3g carbohydrates and 14.5g fat. Includes all 4.2g cooking butter and excludes syrup, fruit and other toppings. The package's 4/4/9 arithmetic gives about 423 calories before rounding. This estimate has not been independently verified against the current labels; product brands and exact portions can change the totals.

thesplitplate.com/cookbook/vanilla-cottage-cheese-protein-pancakes

Vanilla Cottage Cheese Protein Pancakes
Breakfast

Vanilla Cottage Cheese Protein Pancakes

Three soft, golden pancakes — about 424 calories and 43g protein for the full batch, before toppings.

Make this when

You want a warm, three-pancake breakfast with a creator-estimated 42.9g protein for the full serving, before toppings.

Total time
about 20 min
Yield
1 serving
Protein / serving
~42.9g
Cal / serving
~424
Serving size
3 pancakes
Allergens and safety

Contains: dairy, eggs

  • Food safety — cook each pancake until the center is fully set with no wet batter.

Packaged ingredients change formulas — check the label on what's actually in your kitchen.

Flavor target

Three golden pancakes with a fully set, soft center. Keep the batter thick but pourable and use medium-low heat so the centers cook before the outsides overbrown.

Ingredients

Single servingYields 1 serving — quantities below make one serving.

Ingredients

Method

  1. 1
    BLEND THE BATTER

    Blend the oats into fine flour. Add the cottage cheese, egg, egg whites, protein powder, milk, baking powder, vanilla and salt. Blend completely smooth, then rest 5 minutes. Keep it thick but pourable; add water 1 tsp at a time only if needed.

  2. 2
    HEAT THE SKILLET

    Set a nonstick skillet over medium-low heat. Use the measured 4.2g butter across all three pancakes.

  3. 3
    COOK + FLIP

    Divide the batter into three equal pancakes, cooking one at a time in the skillet. Cook each 2–3 minutes until the edges set and the underside is golden. Flip and cook 1–2 minutes more until the center is set with no wet batter. Don't press them down.

  4. 4
    STACK + SERVE

    Stack the three pancakes and add syrup, fruit or other toppings if you like. Toppings are not included in the nutrition estimate.

Go deeper

Storage and nutrition

Watch the full cook

#Breakfast#High protein#Pancakes#From scratch