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  • Writer's pictureSusan Martin

Cottage Cheese Pancake Recipe - A Solid Protein Breakfast

Updated: Aug 30, 2019

Getting a good solid protein breakfast is important. Pregnant and lactating women and growing children have higher protein needs. A bagel or cereal for breakfast is not meeting those needs. This recipe for cottage cheese pancakes is a family favorite that has been a household staple since I was pregnant with my first child.

Cottage Cheese Pancakes

1 16 oz container of whole milk cottage cheese (grass fed if possible)

4 eggs

2 Tbls melted butter, ghee, or expeller/cold pressed vegetable oil

½ cup flour (I used Pamela’s gluten-free flour blend)

pinch of salt

Ghee for pan

Place the cottage cheese, the eggs, the 2 tablespoons of fat and the pinch of salt into a blender. Mix up for a minute or two until smooth. Pour the contents into a mixing bowl (scrape the sides with a spatula to get the mix out of the blender – you want all that goodness!). Add the flour, and whisk together. Heat up a skillet on medium heat – I think a well-seasoned cast iron skillet is great. My cast iron skillet needs a little tlc right now and needs to be resealed, so I often use a non-stick skillet because this is a moist batter that can stick to the pan. Once your skillet is hot, add a generous amount of ghee to the bottom of the pan (we are not frying anything here, just want to keep the cakes from sticking). Add the pancake mixture to hot skillet – I like to keep them about 3 inches in diameter. You may need to turn heat down to medium-low – so they get a nice brown lacey pattern, but don’t burn. Be patient - they cook slowly. When the top of the pancake starts to get little bubbles, they should be ready to flip. They should have a nice golden brown color, not be pale – it’s too early to flip if they are pale. Cook second side to the nice golden brown and – voilà – you did it! I put more ghee each time in before I add the batter to cook the pancakes.

We like to serve ours with whole milk Greek yogurt and a little jam. This is a solid protein breakfast with lots of good nutrition for you and your baby. Fresh fruit in place of jam would be an even better choice. You are checking off two dairy boxes (if you have yogurt, too), two eggs boxes (if you eat half of what’s made), and vitamin C if you choose a fruit like strawberries or any type of berry. This will serve two adults (with maybe a little left over) or an adult and two children. I double the recipe when I make it for our whole family. Enjoy!

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