These cottage cheese pancakes are a scrumptious breakfast treat. They’re light, fluffy and thick with a perfectly tangy yet sweet flavour. They’re also easy to make and packed with protein so will keep you full until lunch.

Cottage cheese pancake ingredients

These pancakes require just a few fresh ingredients and store cupboard staples:

• Buckwheat flour: This is my favourite flour to use for most recipes. It’s naturally gluten-free and buckwheat is one of the few plant sources of complete protein.
• Vanilla protein powder: My favourite protein powder is The Organic Protein Company’s Madagascan Vanilla Organic Whey Protein (see recommended products on the recipe card). Use discount code TMK25 for 25% discount.
• Baking powder: Look for an aluminium-free baking powder.
• Cottage cheese: Cottage cheese is having a moment and I’m here for it! It adds extra protein to this recipe and you won’t be able to taste it.
• Eggs: I use free-range large eggs in this recipe.
• Whole milk: You can also use an alternative milk of your choice.
• Fresh blueberries: I have tried making these with both fresh and frozen blueberries and fresh work best for this recipe.

How to make cottage cheese pancakes

You can make cottage cheese pancakes in just three simple steps:

1. Place the buckwheat flour, protein powder and baking powder in a large bowl and mix to combine.
2. Place the cottage cheese, eggs and milk in a blender and blend until smooth. Make a well in the dry ingredients, pour in the cottage cheese mixture and whisk until smooth. Stir in the blueberries.
3. Heat a little butter in a frying pan over a medium heat. Cook heaped tablespoons of the batter for 2-3 minutes each side, until golden (you can cook 3 pancakes at a time, just leave yourself enough space for flipping). Repeat with the oil and remaining batter.

That’s it! Serve three pancakes topped with a spoonful of Greek yoghurt and a drizzle of honey.

How to freeze cottage cheese pancakes for meal prep

Leftover cottage cheese pancakes can be frozen for a quick weekday breakfast. Here’s how to properly freeze them.

• Freeze in a single layer on a baking tray. Place your cooled pancakes in an even layer on a baking tray lined with plastic-free baking parchment and place in the freezer for an hour.
• Transfer the frozen pancakes to a glass storage container. Layer the pancakes between small pieces of parchment paper to prevent sticking.
• Cottage cheese pancakes will keep in the freezer for up to two months.
• To reheat from frozen, preheat the oven to 180ºC and line a baking tray with plastic-free baking parchment. Place the pancakes on the prepared tray and warm the pancakes for 10 minutes.