Cottage Cheese Pancakes
Cottage Cheese Pancakes
Breakfast Options
Consider for:
- Pre- & Post-Op Diet, Stage 6 Solid Foods (4 months post op)
These light, fluffy cottage cheese pancakes are packed with protein to help support healing and preserve lean muscle after bariatric surgery. Made with simple ingredients, they’re naturally satisfying and perfect for breakfast or a high-protein snack.
Servings: 2
245 Cals per serving: 27%–35% of your daily caloric intake (based on 700–900 Cals per day)
Ingredients:
- ½ cup low-fat cottage cheese
- 2 large eggs
- ¼ cup oat flour (or blended rolled oats)
- 1 scoop (about 30 g) unflavored or vanilla whey protein powder
- ½ teaspoon baking powder
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon (optional)
- Non-stick cooking spray
Directions:
- Add the cottage cheese, eggs, oat flour, protein powder, baking powder, vanilla, and cinnamon to a blender.
- Blend until smooth and let the batter rest for 2–3 minutes.
- Heat a non-stick skillet over medium-low heat and lightly coat with cooking spray.
- Pour about 2 tablespoons of batter per pancake into the skillet.
- Cook for 2–3 minutes, until bubbles begin to form, then carefully flip.
- Cook an additional 1–2 minutes until golden and cooked through.
- Serve warm with fresh berries, sugar-free syrup, or a dollop of Greek yogurt
Macros per serving:
Calories: 245 Cals
Fat: 8 g
Carbs: 12 g
Fiber: 2 g
Protein: 28 g
