Get out of your boring breakfast rut with these quick, easy, and protein-packed cottage cheese pancakes.

Recipe excerpted from High Protein Pancakes, by Pamela Braun. Copyright 2017. Used with permission of the publisher, Countryman Press. All rights reserved.


  • ¼ cup spelt flour
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ⅛ tsp cinnamon
  • ⅛ tsp salt
  • 2 large eggs, beaten
  • ½ cup 2% low-fat cottage cheese
  • 1 tbsp honey
  • ½ tsp vanilla extract
  • Strawberries, for serving (optional)


  1. Add all dry ingredients to a bowl, and mix until well-combined.
  2. In a separate bowl, whisk together wet ingredients.
  3. Add wet ingredients to dry ingredients, and whisk until thoroughly combined. Let batter rest for 5 to 10 minutes. Note: This batter will be a little bit thinner than your typical pancake batter.
  4. Spray a non-stick skillet or griddle generously with vegetable oil, and heat over medium heat.
  5. Pour batter into skillet using a ¼-cup measuring cup. Cook pancake until sides are set and bubbles form in middle (about 2 to 3 minutes), then flip and cook for another 1 to 2 minutes. Remove pancake, and repeat steps with remaining batter.
  6. Serve pancakes with strawberries, if desired.
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