breakfast · american
Cottage Cheese Protein Pancakes
Lemon-ricotta diner stacks, blended from cottage cheese. 35g protein.
Blended cottage cheese and oats cook up like lemon-ricotta pancakes: tender, custardy middles and lacy golden edges, no protein-powder chew. A five-minute rest in the blender jar is what turns this from thin batter into tall, plush stacks.
7.2 g protein per 100 kcal · USDA FoodData Central
Scaled to your servings, timers on your Lock Screen, every ingredient on your grocery list. Coming soon to iPhone.
Join the waitlistIngredients
Batter
- 1 cup 2% cottage cheese225 g 2% cottage cheese
- 2 large eggs2 large eggs
- 2 large egg whites2 large egg whites
- ¾ cup old-fashioned rolled oats61 g old-fashioned rolled oats
- 1 tsp baking powder1 tsp baking powder
- 2 tsp finely grated lemon zest, from about 1 lemon2 tsp finely grated lemon zest, from about 1 lemon
- 1 tsp vanilla extract1 tsp vanilla extract
- ½ tsp ground cinnamon½ tsp ground cinnamon
- ⅛ tsp kosher salt⅛ tsp kosher salt
To cook and serve
- 2 tsp unsalted butter, for the pan2 tsp unsalted butter, for the pan
- 1 cup blueberries, fresh or thawed frozen150 g blueberries, fresh or thawed frozen
- ¾ cup nonfat plain Greek yogurt170 g nonfat plain Greek yogurt
- 2 tbsp pure maple syrup30 ml pure maple syrup
Method
- Put the cottage cheese, eggs, egg whites, oats, baking powder, lemon zest, vanilla, cinnamon and salt in a blender. Blend on high 45 to 60…
- Every step, timer and tip for this one…
6 steps with tap-to-start timers, cook mode, Nonna on call, and every ingredient straight onto your grocery list. Coming soon to iPhone.
Join the waitlistKeeping it: Cool completely, then refrigerate up to 4 days with parchment between layers, or freeze flat up to 2 months. Reheat in the toaster 2 to 3 minutes straight from frozen.
Nutrition per serving computed from ingredient weights × USDA FoodData Central. Estimates, not medical advice.
