Hearty Cottage Cheese Pancakes (High Protein Breakfast)

A family favorite that even our dog Charlie begs for. These fluffy, protein-packed pancakes are easier to digest thanks to einkorn flour, and the cottage cheese gives them a tender, buttermilk-style texture. You’ll want them every weekend.

Prep Time: 10 minutes

Cook Time: 15–20 minutes

Yield: 12 pancakes

Protein: 6–7g per pancake

Ingredients

Dry Ingredients:
1 cup Jovial all-purpose einkorn flour
1/2 cup Jovial whole wheat einkorn flour
1/2 cup King Arthur organic flour
4 teaspoons baking powder
1 tablespoon psyllium husk (or flax meal as a substitute)
Wet Ingredients:
8 oz cottage cheese
3 whole eggs
1/2 cup egg whites
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
Water for thinning (approximately 1 cup total)
For Cooking:
Oil for greasing the pan

Instructions

Add all wet ingredients to a blender: cottage cheese, eggs, egg whites, apple cider vinegar, and vanilla. Blend until smooth.
In a large bowl, whisk together the dry ingredients: both einkorn flours, King Arthur flour, baking powder, and psyllium husk.
Pour the blended wet mixture into the dry ingredients and stir until combined. The batter will be thick.
Add about 1/2 cup of water, stirring to thin. Rinse the blender with the water to capture the leftover mixture.
Add another 1/2 cup of water and stir. The batter should be pourable but still thick. Adjust water as needed.
Heat a cast-iron pan or griddle over medium heat. Lightly grease with oil and wipe excess with a paper towel.
Pour batter onto the hot surface in grapefruit-sized circles.
When bubbles form on top and edges firm up, flip. Cook until golden brown.
Repeat with remaining batter, re-greasing as needed.

Pro Tips

Do not skip the apple cider vinegar—it activates the baking powder for fluffy texture.
Psyllium husk or flax meal both work to improve structure.
Add 1 cup Greek yogurt to the wet ingredients for extra protein.
For a 30g protein breakfast, serve 3 pancakes with 1 fried egg and a slice of turkey bacon.
Make a double batch and freeze for weekday breakfasts.
Reheat frozen pancakes in the toaster for best texture.

Nutritional Information (per pancake)

Calories:	115
Protein:	7g
Carbohydrates:	14g
Fat:	3g
Fiber:	2g

Complete Breakfast Option (3 pancakes + 1 egg + 1 slice turkey bacon)

Calories:	435
Protein:	33g
Carbohydrates:	42g
Fat:	15g
Fiber:	6g

Why We Love This Recipe

These pancakes prove that healthy and delicious can go hand in hand. The einkorn flour makes them easier to digest, while the cottage cheese adds tenderness and impressive protein. Perfect for cozy weekend breakfasts together— and yes, the Charlie stamp of approval matters.