Lemon Cottage Cheese Pancakes

• portions: makes 2 servings
• temps total: 7 minutes

Ingrédients

made these on a whim the other morning and they ended up being dangerously good.

super fluffy, high-protein, no almond flour — and they low-key taste like lemon cake.

all you need is cottage cheese, eggs, oat flour or protein powder, lemon zest, and a quick blend.

they’re cozy, bright, and surprisingly filling. full recipe’s below if you want to try 💛

LEMON COTTAGE CHEESE PANCAKES

per serving (made with protein powder + oat flour):

197 calories

22 ½ protein

8 ½ carbs

8 ½ fat

½ cup cottage cheese (low-fat or full-fat both work)

2 large eggs

2 tbsp oat flour (or substitute 1.5 tbsp coconut flour if going lower carb)

1 tbsp vanilla or unflavored protein powder (whey or plant-based – optional but boosts protein + texture)

zest of 1 lemon

1–2 tsp fresh lemon juice

½ tsp baking powder

½ tsp vanilla extract

pinch of salt

optional sweetener: 1–2 tsp honey, maple syrup, or a few drops of stevia/monkfruit

butter or coconut oil for the

Instructions

blend all ingredients in a blender or use an immersion blender until smooth and thick (no curds visible).

let the batter sit for 5 minutes to thicken slightly.

heat a nonstick skillet or griddle over medium heat and grease lightly with butter or oil.

pour 2–3 tbsp of batter per pancake into the pan. use the back of a spoon to spread into a circle if needed.

cook for 2–3 minutes per side, flipping gently once bubbles appear and the edges look set.

serve warm with fresh berries, a dollop of greek yogurt or whipped cottage cheese, and a drizzle of sugar-free syrup or lemony yogurt sauce (see below!).

optional yogurt topping:

mix 2 tbsp greek yogurt + ½ tsp lemon juice + 1 tsp honey or monkfruit sweetener for a tangy, creamy drizzle.