HIGH-PROTEIN LEMON COTTAGE CHEESE PANCAKES
2 People
271 Cals
HIGH-PROTEIN LEMON COTTAGE CHEESE PANCAKES
2 People
271 Cals
About the recipe
with Blueberry Maple Syrup
There's something incredibly comforting about a stack of warm pancakes, especially when they're nourishing enough to keep you feeling satisfied all morning.These High-Protein Lemon Cottage Cheese Pancakes are light, fluffy and naturally sweet, with a beautiful fresh lemon flavour that pairs perfectly with a vibrant homemade blueberry maple syrup. Made with cottage cheese, eggs and whole rolled oats, they're naturally high in protein, rich in calcium and provide slow-release energy without the need for protein powders or refined flour.Everything comes together in a blender in just minutes, making them perfect for busy mornings, weekend brunch or meal prep. They store beautifully in the fridge, so you can make a batch ahead and simply reheat whenever you need a healthy breakfast or snack.Serve them with creamy Greek yoghurt and plenty of warm blueberry maple syrup for a breakfast that feels indulgent but is packed with wholesome goodness.Nutrition Per Serving
271
Calories
6g
Fat
3g
Saturates
3g
Sugars
560mg
Salt
28g
Protein
26g
Carbs
5g
Fibre
Ingredients
- 60 g rolled oats
- 180 g cottage cheese
- 2 large eggs
- 1 tsp baking powder
- Finely grated zest of 1 lemon
- 3 tbsp fresh lemon juice
- Olive oil avocado oil or macadamia oil, for cooking
- To Serve
- Greek yoghurt
- blueberry maple syrup
BLUEBERRY MAPLE SYRUP
- 250 g frozen or fresh blueberries
- 60 ml fresh lemon juice
- 60 ml water
- 60 ml maple syrup
- 1 tsp cornflour
- 1 tbsp cold water
Method
- Combine the cottage cheese, eggs, lemon zest, lemon juice, rolled oats and baking powder in a blender.
- Blend until completely smooth.
- Allow the batter to rest for 5 minutes to thicken slightly.
- Heat a lightly oiled non-stick frying pan over medium-low heat.
- Spoon about ¼ cup of batter into the pan for each pancake.
- Cook for 2–3 minutes until bubbles appear and the underside is golden.
- Carefully flip and cook for another minute until cooked through. I like to place a lid over the pan while cooking, which helps the pancakes cook evenly and stay beautifully fluffy.
- Serve warm or cold with Greek yoghurt and generous spoonfuls of the warm blueberry maple syrup.
Blueberry Maple Syrup
- Combine the blueberries, lemon juice, water and maple syrup in a small saucepan.
- Bring to a gentle simmer over medium heat. The blueberries only need a few minutes to soften and release their juices.
- Mix the cornflour with the cold water to form a smooth slurry.
- Stir into the blueberries and cook for another minute until the syrup becomes glossy and lightly thickened.
Teresa's Tips
Flour variations:
You can substitute the rolled oats with oat flour, plain flour, white spelt flour or a good gluten-free plain flour blend. Depending on the flour you use, you'll need approximately ¾–1 cup. The batter will be thicker and the pancakes will be slightly fluffier than the oat version. For the fluffiest pancakes:
If using flour instead of oats, blend the cottage cheese, eggs, lemon zest and lemon juice until completely smooth. Pour the mixture into a bowl, then gently whisk in the flour and baking powder by hand until just combined. Avoid overmixing to keep the pancakes beautifully light and fluffy. These pancakes keep beautifully in the refrigerator for up to 3 days, making them ideal for meal prep. Reheat gently in a warm oven, air fryer or frying pan until heated through. For extra fibre, top with fresh kiwi fruit or sliced banana. Swap the blueberry syrup for warm raspberries, stewed apples, roasted peaches or cherries when they're in season. For an extra protein boost, serve with additional Greek yoghurt or a spoonful of ricotta. Variations & Inspiration Cinnamon Apple Pancakes
Replace the blueberry syrup with warm cinnamon apples cooked with a splash of water and a pinch of cinnamon. Orange & Vanilla
Swap the lemon zest and juice for orange zest and fresh orange juice for a sweeter citrus flavour. Chocolate Lovers
Fold a few dark chocolate chips into the batter before cooking and serve with fresh strawberries. Tropical Breakfast
Top with mango, passionfruit, toasted coconut and thick Greek yoghurt for a fresh summer breakfast. Dairy-Free Option
Replace the cottage cheese and silken tofu or with a thick dairy-free Greek-style yoghurt. The pancakes will be slightly softer but still delicious.
You can substitute the rolled oats with oat flour, plain flour, white spelt flour or a good gluten-free plain flour blend. Depending on the flour you use, you'll need approximately ¾–1 cup. The batter will be thicker and the pancakes will be slightly fluffier than the oat version. For the fluffiest pancakes:
If using flour instead of oats, blend the cottage cheese, eggs, lemon zest and lemon juice until completely smooth. Pour the mixture into a bowl, then gently whisk in the flour and baking powder by hand until just combined. Avoid overmixing to keep the pancakes beautifully light and fluffy. These pancakes keep beautifully in the refrigerator for up to 3 days, making them ideal for meal prep. Reheat gently in a warm oven, air fryer or frying pan until heated through. For extra fibre, top with fresh kiwi fruit or sliced banana. Swap the blueberry syrup for warm raspberries, stewed apples, roasted peaches or cherries when they're in season. For an extra protein boost, serve with additional Greek yoghurt or a spoonful of ricotta. Variations & Inspiration Cinnamon Apple Pancakes
Replace the blueberry syrup with warm cinnamon apples cooked with a splash of water and a pinch of cinnamon. Orange & Vanilla
Swap the lemon zest and juice for orange zest and fresh orange juice for a sweeter citrus flavour. Chocolate Lovers
Fold a few dark chocolate chips into the batter before cooking and serve with fresh strawberries. Tropical Breakfast
Top with mango, passionfruit, toasted coconut and thick Greek yoghurt for a fresh summer breakfast. Dairy-Free Option
Replace the cottage cheese and silken tofu or with a thick dairy-free Greek-style yoghurt. The pancakes will be slightly softer but still delicious.
