Raspberry cottage cheese protein pancakes

Nutrition Information

Amount Per Serving
Calories 410
Calories from Fat 54
% Daily Value*
Total Fat 6g
Saturated Fat 1.5g
Cholesterol 100mg
Sodium 500mg
Total Carbohydrate 58g
Dietary Fiber 6g
Protein 31g
Nutrition figures based on using fat free milk, and include an 8-ounce glass of milk.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


  • 1 cup – whole fresh raspberries
  • 1 1/2 cups – small curd lowfat cottage cheese
  • 2 cups – old fashioned rolled oats
  • 2 – large eggs
  • 3 tablespoons – granulated sugar
  • 1 teaspoon – ground cinnamon
  • 1 teaspoon – vanilla extract
  • 3/4 cup – milk
  • Powdered sugar, honey, additional raspberries (optional)

Pair each serving with:
8-ounce glass of milk


In a small bowl, slightly mash raspberries with a fork. Preheat a large skillet or griddle to medium heat (275 degrees). In a large bowl combine cottage cheese, oats, eggs, sugar, cinnamon, and vanilla and mix to combine.

Transfer mixture to a blender along with 3/4 cup milk, blend until smooth. Gently stir in mashed raspberries. Lightly grease preheated skillet. Pour 1/3 cup of the pancake batter onto the skillet. Allow to cook for 2-3 minutes until bubbles begin to form around the edges. Flip and allow to cook 1-2 more minutes until cooked through. Repeat with remaining batter.

Serve pancakes warm along with remaining 8-ounce glass of milk. Top with additional berries, powdered sugar, and honey if desired.