Made in a blender (yes, really!), these pancakes are packed with wholesome ingredients like oats, cottage cheese, and eggs to give kids the energy and protein they need to power through their school day. Plus, they taste delicious and are customisable with your favourite fruits.
Whether you’re preparing breakfast before school, for a weekend brunch, or as a snack, these pancakes are a family favourite. Let’s get cooking!
Why You’ll Love These High Protein Pancakes:
- High in Protein: With oats, cottage cheese, and eggs, these pancakes are loaded with protein.
- Quick and Easy: Just blend everything together, cook, and serve! It doesn’t get easier than that.
- Kid-Friendly: The pancakes are soft, fluffy, and can be made with any fruit your kids love.
- Customisable: Add bananas, blueberries, apples, or whatever fruit you have on hand.
- Great for Busy Mornings: Make them ahead of time and heat them up when you need them – perfect for those early school mornings!
Tips for Making the Best High Protein Pancakes:
- Make Ahead: If mornings are super busy, you can make a batch of these pancakes ahead of time. Store them in an airtight container in the fridge for up to 3 days, or freeze them for up to 3 months. Just pop them in the microwave or toast them to warm up!
- Add More Protein: Want to add even more protein? Try stirring in a scoop of your favorite protein powder into the batter before blending.
- Vegan Version: Swap out the cottage cheese for a vegan-friendly alternative like silken tofu or a dairy-free yoghurt, and use flax eggs or a chia egg in place of regular eggs.
- Fruit Options: While I love adding blueberries, these pancakes are a blank canvas – try adding chopped bananas, strawberries, or even grated apple for a fun twist.
Why These Pancakes Are Perfect for School Mornings:
- Packed with Protein: Protein helps kids feel full longer and supports their growth and development – making these pancakes a smart choice for fueling their school day.
- No Mess, No Fuss: Blend, cook, and serve – it’s that easy. Plus, cleanup is a breeze!
- Customizable to Taste: Add in any fruits or toppings your kids love, so they’ll always look forward to pancake day.
- Portable: Make these pancakes ahead of time and wrap them in foil or parchment paper for a healthy snack on the go. Perfect for school lunches or after-school energy boosts.
Final Thoughts:
These High Protein Pancakes are a game-changer for busy mornings! They’re quick to make, loaded with protein, and sure to keep your little ones (and you!) energised all day long. Whether you’re making them for breakfast, an after-school snack, or even a weekend treat, these pancakes are versatile, healthy, and kid-approved.
Give them a try and let me know what your favorite topping is – I’m sure your kids will love them as much as mine do! 🥞✨
High Protein Cottage Cheese Pancakes: The Ultimate School Morning Breakfast for Kids!
Mornings can be hectic, especially when you’re trying to get the kids out the door and to school on time. But what if you could make a delicious, high-protein breakfast that not only fuels their day but is also super quick and easy? These High Protein Pancakes are your new best friend!
Ingredients
- 1 cup quick oats or rolled oats both work fine. (100g)
- 1 cup full-fat cottage cheese (125g)
- 2 large eggs
- 1½ tsp baking powder
- 1 tsp vanilla extract
- ½ tsp ground cinnamon (optional, but adds a nice flavour)
- ½ cup frozen blueberries (or any fruit you like: banana, chopped apple, mixed berries)
Instructions
Step 1: Blend the Batter
- Start by adding all the ingredients (except for the blueberries) into a blender or a smoothie maker. This includes the oats, cottage cheese, eggs, baking powder, vanilla, and cinnamon.
- Blend the mixture for about 1 minute, or until it’s smooth and creamy. If your blender is a bit small (like mine!), you might need to stir the mixture halfway through or use a spoon to help it blend evenly.
Step 2: Add the Fruit,
- Once the batter is nice and smooth, throw in the frozen blueberries (or whatever fruit you’ve chosen) and give the batter a gentle stir to incorporate them. The blueberries will give the pancakes little bursts of sweetness and color.
Step 3: Cook the Pancakes
- Heat a non-stick frying pan over medium heat. Add a little bit of oil (coconut oil or butter works great) to coat the bottom of the pan.
- Once the pan is hot, scoop or spoon the pancake batter onto the pan. Depending on the size you want, you can make small or medium-sized pancakes. I usually make about 8 medium pancakes with this recipe.
- Cook the pancakes until bubbles appear on the surface (about 2 minutes), then flip and cook for another minute or so, until golden brown on both sides.
- Once cooked, transfer the pancakes to a wire rack to cool slightly. This prevents them from getting soggy on the bottom while they’re resting.
Step 5: Serve and Enjoy!
- Serve your high-protein pancakes with your favorite toppings! Here are some ideas:
- A dollop of Greek yoghurt for extra protein and creaminess.
- Sliced banana for natural sweetness.
- A drizzle of nut butter (peanut, almond, or cashew butter).
- Or a touch of maple syrup for the classic pancake experience!
Tried this recipe?Let us know how it was!
