Total Time
Prep 3 mins
Cook 12 mins

This is extremely similar to Cottage Cheese Pancakes, by Fauve, but I modified it a bit and really liked what was produced, so I'm making this copy for my own records. I essentially used wheat gluten instead of flour for an even higher protein content and added baking powder.


  1. Combine all ingredients in blender or food processor. It is imperative that you use a blender or food processor, otherwise it will not be a smooth batter.
  2. Heat a pan over medium heat, spray with oil.
  3. Pour or spoon about 1/4 cup into a pan, shape into a pancake if needed.
  4. These will cook rather slowly, about 2 minutes on each side until slightly browned. Enjoy!
Most Helpful

4 5

This was a delicious recipe. I was a little confused when the instructions said to spoon or shape the batter in a circle. My batter was so thin I could only pour it and it resulted in thin pancakes very crepe-like but still flavorful and moist and tender.
My kids devoured these with fresh blackberries and whipped cream. The addition of vanilla and cinnamon gave these a new kick for breakfast.

5 5

These are REALLY GOOD!! I started making them for my son who is a picky eater and likes pancakes, but needs to eat more protein. Pretty soon he was making them for himself. I now have the dry ingredients mixed up and stored in a canister so they can be made even faster on school mornings. I use the recipe for myself also, as it fits in great with my weight-loss program (Lean for Life) I make half the recipe for myself (I add one packet of Splenda, since I don't use syrup) and mix it in a Pyrex measuring cup with my immersion blender. Very fast, it is ready to go by the time the griddle is heated. I think I'll try some sweetened fat-free ricotta cheese and fruit with them next time I make them. Thanks for a great, healthy recipe.