Cottage Cheese Chocolate Chip Pancakes

Made with oats, cottage cheese, banana and egg whites, these chocolate chip protein pancakes are quickly blended before being cooked. Delicious and nutritious, this quick sweet and filling breakfast is perfect for any morning, meal-prep and it's kid-friendly!

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Why you'll love this recipe

• These chocolate chip protein pancakes are so delicious and satisfying! The pancake batter is made of a rolled oats, egg whites, banana and cottage cheese, they don't call for protein powder. The chocolate chips melt into the healthier pancakes making them simply irresistible when craving a sweet breakfast or brunch. And they're kids approved!
• They're filling and nutritious. With less than 200 calories for two pancakes, each serving has over 12 grams of protein, 3 grams of fiber and less than 2 grams of fat for around 20 grams of carbs. They'll keep you full for hours. And they're also gluten-free.
• If you like to meal-prep, these protein pancakes are such a great option. You can easily make a double batch, and keep them refrigerated to use each morning for a quick breakfast as they reheat beautifully. My chocolate chip bakes oats, raspberry baked oats and Biscoff protein overnight oats are also such great meal-prep breakfasts.

Key Ingredients

• Rolled Oats: I used old-fashioned rolled oats for this recipe. I don't recommend using steel-cut oats for this recipe.
• Cottage cheese: gives the pancakes extra protein and helps with the texture.
• Egg whites: for extra protein.
• Banana: for texture and taste.
• Baking powder: helps the pancakes get fluffy.
• Vanilla extract: for extra flavor.
• Chocolate chips: a little goes a ling way, 6-10 per pancake.
• Salt.
• Spray cooking oil: or butter to make sure the pancakes don't stick to the pan.

How To Make These Chocolate Chip Protein Pancakes

• The pancake batter gets fully blended until smooth in a blender. Combine together the oats, liquid egg whites, banana, cottage cheese, baking powder, vanilla extract and salt, and blend for about 30 seconds.
• Once blended, let the batter sit unbothered for 5 to 10 minutes. This will help the batter set and create fluffier protein oatmeal pancakes.
• Then you'll heat up a non-stick skillet or griddle on medium heat, grease it with oil spray or a little butter, and pour ¼ cup worth of batter per pancake, and add 6 to 8 chocolate chips on top of each. I like to use a ¼ cup measuring cup to make my pancakes so they're all equal size. Make sure the heat isn't too high or your pancakes could quickly burn.
• Cook the pancakes on the first side for about 2 minutes or until they start bubbling before flipping them with a turner spatula, and continue cooking for another 1 to 2 minutes.
• Remove pancakes from griddle, and stack them on a plate before repeating the process until all the batter has been cooked.
• Enjoy with toppings of choice such as maple syrup, fresh fruits, or nut butter.

Tips And Frequently Asked Questions

• Don't skip letting the batter rest for 5 minutes before starting to cook the pancakes. It allows the baking powder to work its magic and will create fluffier protein pancakes.
• Make sure to use a non-stick skillet or griddle, and grease it with butter or oil spray to ensure your pancakes don't stick.
• Keep the heat at medium temperature, if it's too high, the pancakes will burn quickly.
• While oats are gluten-free, they're often cross-contaminated with wheat, so if you're gluten-free, make sure to use certified gluten-free oats.
• Fresh raspberries, strawberries, blueberries or extra sliced banana are great toppings for these pancakes. Nut butter or maple syrup too.
• Once the pancakes have completely cooled down, store leftovers refrigerated in an airtight container or freeze them portioned out (2 pancakes) for up to 3 months.