Quick Description
These Lemon Cottage Cheese Pancakes are super fluffy, high-protein, and surprisingly reminiscent of lemon cake. With cottage cheese, eggs, oat flour (or coconut flour for lower carbs), and a touch of fresh lemon zest, these pancakes are light, bright, and surprisingly filling. Perfect for a cozy breakfast or brunch!
Servings & Timing
Serves: 2–3
Prep Time: 5 minutes
Cook Time: 5–7 minutes
Total Time: ~10 minutes
Ingredients List
- ½ cup cottage cheese (low-fat or full-fat both work)
- 2 large eggs
- 2 tbsp oat flour (or substitute 1.5 tbsp coconut flour for lower carb)
- 1 tbsp vanilla or unflavored protein powder (whey or plant-based, optional but boosts protein + texture)
- Zest of 1 lemon
- 1–2 tsp fresh lemon juice
- ½ tsp baking powder
- ½ tsp vanilla extract
- Pinch of salt
- Optional sweetener: 1–2 tsp honey, maple syrup, or a few drops of stevia/monkfruit
- Butter or coconut oil for the pan
Step-by-Step Instructions
1. Blend the Batter
In a blender or mixing bowl, combine the cottage cheese, eggs, oat flour (or coconut flour), protein powder (optional), lemon zest, lemon juice, baking powder, vanilla extract, and a pinch of salt. Blend or whisk until smooth and fully combined.
2. Heat the Pan
Heat a non-stick skillet over medium-low heat. Add a little butter or coconut oil to grease the pan.
3. Cook the Pancakes
Scoop 2–3 tablespoons of batter per pancake onto the skillet. Cook for 2–3 minutes on one side, until bubbles form on the surface, then flip and cook for another 1–2 minutes, until golden brown and fluffy.
4. Serve & Enjoy
Serve the pancakes warm with your favorite toppings, such as fresh berries, yogurt, or a drizzle of maple syrup.
Nutrition (Approximate per pancake)
Calories: 100
Protein: 10g
Carbs: 6g
Fat: 5g
Fiber: 2g
Sugar: 3g
Benefits
- High-Protein: Cottage cheese and eggs provide plenty of protein to keep you full.
- Low-Carb Option: Made with oat flour or coconut flour for a healthy, low-carb breakfast.
- Fluffy & Light: These pancakes are light, airy, and satisfying without feeling heavy.
- Customizable: Add your favorite sweetener or toppings for extra flavor.
Additional Notes
- Make It Dairy-Free: Use dairy-free cottage cheese and a plant-based protein powder for a dairy-free version.
- Adjust Sweetness: Customize the sweetness by adding your preferred sweetener, or enjoy them without any added sugar for a more savory pancake.
- Fluffier Pancakes: If the batter is too thick, add a splash of almond milk or water to thin it out slightly.
Dietary Info
High-Protein: Yes
Low-Carb Option: Yes (with coconut flour)
Gluten-Free: Yes (with oat flour or coconut flour)
Dairy-Free Option: Yes (with substitutions)
Brief Introduction
These Lemon Cottage Cheese Pancakes are a bright, fluffy, and filling breakfast that’s perfect for any day of the week. With the fresh zing of lemon and the creaminess of cottage cheese, they’re like a healthier version of lemon cake, but in pancake form. Plus, the protein boost from cottage cheese and eggs keeps you satisfied and energized all morning!
Step-by-Step Cooking Guide
- Blend until smooth: Make sure the batter is fully combined for the best texture.
- Cook on low heat: Medium-low heat ensures the pancakes cook through without burning the outside.
- Top with favorites: Fresh fruit, a drizzle of honey, or a dollop of yogurt elevate these pancakes to the next level.
Ingredient Details & Substitutions
- Cottage Cheese: This provides the protein and creaminess in the pancakes. You can swap for ricotta or Greek yogurt for a similar texture.
- Oat Flour: A great gluten-free option. You can substitute with coconut flour or almond flour for a lower carb option.
- Protein Powder: While optional, this boosts the protein content. Use vanilla or unflavored to maintain the lemony flavor.
Recipe Variations & Serving Suggestions
- Add Poppy Seeds: For a lemon poppy seed pancake, add 1–2 tsp of poppy seeds to the batter.
- Top with Berries: Serve with fresh berries, a dollop of whipped cream, or a spoonful of Greek yogurt for extra flavor.
- Drizzle with Honey: A light drizzle of honey or maple syrup pairs perfectly with the tangy lemon flavor.
Storage & Make-Ahead
- Refrigerate: Store leftover pancakes in an airtight container for up to 2 days.
- Reheat: Reheat in the microwave or a skillet for a few seconds until warm.
- Freeze: Freeze individual pancakes for up to 1 month. Reheat in the toaster or microwave.
FAQs
Can I use regular flour instead of oat flour?
Yes, you can use regular flour, but this will increase the carb count and make the pancakes less gluten-free.
Can I make these pancakes without protein powder?
Yes, the protein powder is optional. The pancakes will still be delicious and slightly less protein-packed.
Can I add more sweetness?
Absolutely! Add more honey or maple syrup to the batter or serve them with your favorite sweetener for extra sweetness.
Optional Personal Story
I created these Lemon Cottage Cheese Pancakes when I was craving something light yet filling for breakfast. The tangy lemon flavor with the creamy texture of cottage cheese is a combination I can’t get enough of. They’re perfect for when you need something healthy, but also a little indulgent!
