Fluffy, high-protein pancakes with 28g protein per serving. A fat-loss breakfast that actually feels indulgent.
Blend cottage cheese, eggs, vanilla, and salt in a blender until completely smooth.
Add blended oat flour and baking powder. Pulse a few times until just combined — do not over-mix.
Heat a non-stick pan over medium-low heat and add a tiny amount of coconut oil.
Pour small rounds of batter (about 3 tbsp each) onto the pan. Cook 2–3 minutes until bubbles form on the surface.
Flip carefully and cook a further 1–2 minutes until golden. They are more delicate than regular pancakes — keep the heat low.
Serve with fresh berries and a small drizzle of honey.
These freeze well. Make a double batch and reheat in the toaster on weekday mornings.
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