Quick, Healthy & High-Protein Breakfast

Ingredients (Makes 4–6 Small Pancakes)

• 1 cup cottage cheese
• 2 large eggs
• 1 tsp vanilla extract (optional)
• ½ tsp cinnamon (optional)
• Butter or cooking spray for the pan

Optional Toppings

• Fresh berries (strawberries, blueberries, raspberries)
• Banana slices
• Maple syrup or honey
• Greek yogurt
• Powdered sugar
• Chopped nuts
• Peanut butter or almond butter

Instructions

1. In a medium mixing bowl, add the cottage cheese and eggs.
2. Whisk until smooth and well combined. For an extra smooth batter, blend the mixture in a blender for 20–30 seconds.
3. If desired, stir in the vanilla extract and cinnamon.
4. Heat a non-stick skillet or griddle over medium-low heat and lightly grease with butter or cooking spray.
5. Pour about ¼ cup of batter onto the skillet for each pancake.
6. Cook for 2–3 minutes, or until bubbles appear on the surface and the edges begin to set.
7. Carefully flip the pancakes and cook for another 2–3 minutes until golden brown and cooked through.
8. Transfer to a plate and repeat with the remaining batter.

Serving Suggestions

Serve warm with fresh fruit, a drizzle of maple syrup or honey, a dollop of Greek yogurt, or your favorite nut butter for an extra protein boost.

Nutrition (Per Serving, Approximate)

• Calories: 170
• Protein: 17g
• Carbohydrates: 5g
• Fat: 9g
• Fiber: 0g

Tip: For fluffier pancakes, blend the batter until completely smooth and cook over medium-low heat to prevent burning while allowing the pancakes to cook through.