Print

Fluffy Cottage Cheese Protein Pancakes Recipe Easy Homemade Berry Compote

cottage cheese protein pancakes - featured image
Print Recipe

Light and fluffy cottage cheese protein pancakes served with a fresh, homemade berry compote. A quick, easy, and protein-packed breakfast perfect for busy mornings or relaxed brunches.

Ingredients

Scale
  • 1 cup (225g) cottage cheese, small-curd preferred
  • 3 large eggs, room temperature
  • 1/2 cup (65g) all-purpose flour (can substitute with almond flour for gluten-free)
  • 1 scoop (about 30g) vanilla or unflavored protein powder
  • 1 tsp baking powder
  • 1 tbsp honey or maple syrup (optional)
  • 1/2 tsp vanilla extract
  • Pinch of salt
  • Butter or oil for cooking
  • For the Fresh Berry Compote:
  • 2 cups (300g) mixed fresh berries (blueberries, raspberries, strawberries)
  • 2 tbsp water
  • 1–2 tbsp maple syrup or honey (adjust to taste)
  • 1 tsp lemon juice
  • Optional: a pinch of cinnamon or vanilla bean paste

Instructions

  1. Prepare the Batter (10 minutes): In a medium bowl, whisk the eggs until slightly frothy. Add the cottage cheese and vanilla extract, mixing gently but thoroughly so the curds break down a bit and blend with the eggs.
  2. Combine Dry Ingredients: In a separate bowl, sift together the flour, protein powder, baking powder, and salt.
  3. Mix Wet and Dry: Fold the dry ingredients into the wet mixture just until combined. If too thick, add a splash of milk to loosen.
  4. Heat the Pan: Place a non-stick skillet or griddle over medium heat. Add butter or oil and wait until hot but not smoking.
  5. Cook the Pancakes (3-4 minutes per side): Spoon 1/4 cup (60ml) of batter onto the pan. Cook until bubbles appear and edges set, then flip and cook until golden brown.
  6. Keep Warm: Transfer cooked pancakes to a plate and tent loosely with foil while cooking the rest.
  7. Make the Berry Compote (10 minutes): In a small saucepan, combine berries, water, maple syrup, and lemon juice over medium heat. Stir occasionally until berries break down and mixture thickens. Remove from heat.
  8. Serve: Stack pancakes and spoon warm berry compote on top. Optionally add Greek yogurt or chopped nuts.

Notes

Use small-curd cottage cheese for best texture. Avoid overmixing batter to keep pancakes fluffy. Medium heat is key to avoid burning. Frozen berries can be used if fresh are not available. For vegan option, substitute eggs with flax eggs and use vegan protein powder and plant-based yogurt.

Nutrition

Keywords: cottage cheese pancakes, protein pancakes, berry compote, healthy breakfast, easy brunch, high protein, gluten-free option

Find it online: https://oracooks.com/fluffy-cottage-cheese-protein-pancakes-recipe-easy-homemade-berry-compote/