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If you think pancakes are just an occasional indulgence, think again—these Fluffy Protein Pancakes with Cottage Cheese & Honey are packed with muscle-building protein, gentle ingredients, and naturally sweetened goodness.
Perfect for those adjusting to Ozempic, Wegovy, or Zepbound, these pancakes are light, easy on digestion, and won’t leave you feeling sluggish or too full.
Cottage cheese makes them extra soft and fluffy while adding a major protein boost, and a drizzle of honey brings just the right amount of natural sweetness.
Whether you’re looking for a gentle yet satisfying breakfast or a protein-packed meal that feels like a treat, these pancakes are a winner.
Why You’ll Love This Cottage Cheese Protein Pancakes Recipe
- Soft, light, and easy to digest – Perfect for sensitive stomachs
- Packed with over 30g of protein per serving – Keeps you full without feeling heavy
- Mild and slightly sweet – No strong flavors or hard-to-digest ingredients
- Made with simple, whole-food ingredients – No protein powder needed
- Quick and easy – Ready in under 15 minutes
Why It’s a Yummy Option for GLP-1 Users
- High in protein (30g+ per serving) – Helps maintain muscle and regulate hunger
- Gentle on digestion – Cottage cheese is mild and easier to tolerate than some dairy products
- Balanced macros – Carbs from oats, protein from eggs and cottage cheese, and healthy fats for satiety
- Won’t spike blood sugar – Slow-digesting carbs and natural sweeteners help maintain steady energy
- Portion-friendly – Easy to make in small batches or freeze for later
Ready to Make Some Cottage Cheese Pancakes?
Ingredients
- ½ cup cottage cheese (full-fat or low-fat)
- ½ cup oat flour (or blend rolled oats into a fine powder)
- 2 eggs
- 1 tbsp honey (plus extra for drizzling)
- ½ tsp baking powder
- ½ tsp vanilla extract
- ¼ tsp cinnamon (optional)
- 1 tbsp unsweetened almond milk (if needed, to thin batter)
- 1 tsp olive oil or butter (for cooking)
Instructions
In a blender, combine cottage cheese, oat flour, eggs, honey, baking powder, vanilla, and cinnamon. Blend until smooth. If the batter is too thick, add a splash of almond milk to thin it out.
Heat a nonstick skillet or griddle over medium heat and lightly grease with olive oil or butter.
Pour small ¼ cup portions of batter onto the skillet. Cook for 2-3 minutes, until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
Stack the pancakes on a plate and drizzle with extra honey, or top with fresh berries and Greek yogurt for an extra protein boost.
Nutrition (Per Serving, Makes 6 Pancakes, Serves 1-2)
- Calories: ~350
- Protein: ~32g
- Carbs: ~30g
- Fat: ~12g
Tips & Swaps for the Pancake Flipper
- Make it gluten-free – Use certified gluten-free oats to ensure it’s GF-friendly.
- For extra fiber – Stir in 1 tbsp ground flaxseed to the batter.
- Want even more protein? – Serve with a dollop of Greek yogurt or a sprinkle of hemp seeds.
- Meal prep friendly – Freeze leftover pancakes between layers of parchment paper and reheat in the toaster or microwave.
- Make them dairy-free – Use coconut yogurt instead of cottage cheese for a dairy-free version
Please note: This website contains affiliate links. As an Amazon Associate, we earn from qualifying purchases at no additional cost to you.
