Cottage Cheese Pancakes
Recipe by: Maggie Shaffer, Black Iron Nutrition Coach
Say hello to your new favorite breakfast: Cottage Cheese Pancakes. These are Coach Maggie’s current go-to for good reason—they’re easy to prep, packed with protein, and toast up perfectly for busy mornings. With just a handful of ingredients and minimal prep time, you’ve got a delicious, macro-friendly breakfast you can enjoy all week long. Bonus: they taste just as good reheated as they do fresh off the skillet.
Ingredients:
300 grams fat free cottage cheese
135 grams quick oats
140 grams egg whites
2 Tbsp maple syrup
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp salt
Instructions:
Blend all ingredients in a high power blender until completely combined.
Spray a large non-stick skillet with cooking oil.
Cook 8 pancakes, in two batches of 4.
Eat while hot or let cool and place in the fridge to toast the following days.
📹 Watch Coach Maggie make it step-by-step
Macros for 1 pancake (makes 8 servings):
8g protein
17g carbohydrates
1g fat
