Who doesn’t like pancakes for breakfast? Or at any other time of the day? With these protein filled Low Carb Cottage Cheese Pancakes, you can enjoy America’s favorite breakfast without the guilty conscience.
One serving of these low carb pancakes has only 200 calories, with 27 gram protein, 18 gram carbs, and 1 gram fat, so I am serious when I say that they are healthy. They’re not just “better than regular pancakes”, but actually make a healthy breakfast you could eat every day. It’s one of the recipes I always fall back on when I want an easy, healthy, and tasty breakfast (or just really feel like pancakes).
Low Carb Cottage Cheese Pancakes are the perfect healthy breakfast!
Cottage cheese and egg whites are great sources of protein and the oats provide the slow-digesting carbs you need to keep your energy levels up until your next meal. We mostly make Low Carb Cottage Cheese Pancakes for breakfast, but you can also use them as an after workout snack. They are great cold, so you can easily just wrap them up and bring them along to the gym or to work.
If you want to add a little sweetness (or turn them into a delicious dessert), spread some sugar-free jam on them and add a few fresh berries. Or you could add a spoonful of peanut butter to get some healthy (and delicious) fat.
These low carb pancakes taste just like regular thin pancakes (crepes), so if you don’t tell your kids that they are healthy, they will love them too!
Easy Cottage Cheese Pancakes
These low carb pancakes are just as easy to make as regular pancakes. Just blend everything to a smooth consistency to get a batter that looks just like normal pancake batter. Easy peasy.
If you’d like pancakes that are thicker, with a bit more bite, chop the oats by hand and whisk everything together instead of blending. This gives you a pancake that feels slightly denser and more filling.
If you are in the mood for an even thicker pancake that is just as healthy and delicious, try my Protein Pancakes.
- ½ Cup (110g) low-fat cottage cheese
- ¼ Cup (20g) oats
- ⅓ Cup (90g) egg Whites (or the whites from 2 eggs if you don’t have liquid egg whites)
- 1 tsp. vanilla extract
- 1 tbsp. Stevia in the raw (only if you want the pancakes to be sweet)
Pour cottage cheese and egg whites into the blender first, then add oats, vanilla extract, and a little stevia.
Blend to a smooth consistency.
Put a pan with a little cooking spray on medium heat and fry each pancake until golden on both sides.
Serve with berries, sugar-free jam or peanut butter.
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