Ready in 10 minutes | Gluten-free | High-protein
Makes: 6–8 small pancakes
Ingredients
- 1 cup low-fat cottage cheese
(or farmer’s cheese / ricotta) - 2 large eggs
- ¼ cup shredded cheese
(mozzarella, cheddar, or a mix) - 2 tbsp oat fiber or almond flour (optional for structure — still no flour)
- ½ tsp baking powder
- Pinch of salt
- Black pepper (optional, savory)
- Butter or oil spray for pan
Instructions
- Blend cottage cheese and eggs until smooth.
- Stir in shredded cheese, baking powder, salt, and pepper.
- Heat a non-stick pan over medium heat and lightly grease.
- Spoon batter into small pancakes.
- Cook 2–3 minutes per side, until golden and set.
- Serve hot.
⏱ Total time: ~10 minutes
Protein Power 💪
- Cottage cheese + eggs + cheese
➡️ ~8–10g protein per pancake
(depending on size and cheese used)
Serving Ideas
Sweet
- Greek yogurt + honey
- Fresh berries
- Sugar-free syrup
Savory
- Smoked salmon + Greek yogurt
- Avocado + chili flakes
- Fried egg on top
Pro Tips
- Keep pancakes small for easier flipping.
- Want them extra fluffy? Let batter rest 2 minutes.
- Air fryer option: 375°F for 6–7 minutes (flip once).
📌 No flour. High protein. 10 minutes.
If you want:
- sweet cheesecake-style
- 2-ingredient ultra-lazy version
- keto version
- meal-prep baked version
