Cottage cheese is the trick that makes these fluffy and high-protein without tasting like protein powder. Everything blends into one batter, and glazed peaches on top turn it into something you’d order out. Three pancakes come to around 45g of protein for 384 calories.

Tilt the pan as you pour for wider pancakes, or use less batter for more, smaller ones.

Ingredients

  • For the pancakes
  • Oats — 1 cup (rolled or quick) [P 12 C 54 F 6]
  • Egg whites — 1 cup [P 26 C 2 F 0]
  • Fat-free cottage cheese — 1 cup [P 24 C 6 F 0]
  • Protein powder — 1 scoop, ~30 g (any) [P 24 C 3 F 1]
  • Sugar-free maple syrup — 2 tbsp
  • Baking powder — 1 tsp
  • Vanilla extract — ½ tsp
  • Olive oil — 1 tsp (or spray)
  • For the toppings
  • Peach slices — 1 cup (fresh or frozen) [P 1 C 15 F 0]
  • Sugar-free maple syrup — 1 tbsp
  • Fat-free plain Greek yogurt — ½ cup (optional) [P 11 C 4 F 0]

Method

  1. Blend. Add all the pancake ingredients to a blender and blend smooth.
  2. Cook. Heat the oil, pour ~¼ cup per pancake, and cook ~2 minutes until the edges look holey, then flip for 2 more. Repeat for 6 pancakes.
  3. Glaze the peaches. Cook the peach slices with 1 tbsp maple syrup on high 2–3 minutes until soft and glossy.
  4. Top. Spoon peaches over each serving; add yogurt and extra syrup if you like.

What to eat it with

  • The glazed peaches — built in.
  • Greek yogurt — extra protein and creaminess.
  • A different fruit — berries or banana work too.

Variations

  • Smaller pancakes: less batter per pour, more pancakes.
  • Dairy-free: skip cottage cheese, add a plant yogurt and a little more protein powder.
  • Plain: skip the peaches and just use syrup.

Honest notes

  • Protein: listed at 49g a serving; honest math on the oats, egg whites, cottage cheese and one scoop lands closer to 44–45g, so that’s what’s here.
  • Fibre: about 5g a serving, from the oats and peaches.
  • Cottage cheese: blend it fully or you’ll get little lumps.