MACRO-VERIFIED 24G PROTEIN

COTTAGE CHEESE GINGERBREAD PANCAKES
(MACRO-VERIFIED)

Protein

24G

Calories

290

Prep Time

Bake Time

15M

Yield

These cottage cheese gingerbread pancakes bring the warm, spicy flavors of the holiday season to your breakfast table. Infused with molasses, ginger, cinnamon, and cloves, these fluffy pancakes taste like gingerbread cookies in pancake form — but with 24g of protein per serving. The cottage cheese keeps them incredibly moist and tender, while the blend of warm spices fills your kitchen with the most amazing holiday aroma. Perfect for Christmas morning breakfast or any cozy winter day. All nutrition data is verified using USDA FoodData Central for accuracy.

JUMP TO RECIPE

Free Resource

GET THE PRINTABLE PACK

Includes shopping list (grams), freezer guide, and the substitution matrix PDF.

DOWNLOAD PDF PACK

INGREDIENTS

ingredient(s) swapped

Nutrition Facts

Updated with substitutions

12 servings per recipe

Serving size

1 cottage cheese recipes

Amount per serving

Calories

290

% Daily Value*

Total Fat 8g

10%

Total Carbohydrate 34g

12%

Dietary Fiber 3g

11%

Total Sugars 12g

Protein 24g

48%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Verified using USDA FoodData Central

INSTRUCTIONS

Add cottage cheese, eggs, and molasses to a blender. Blend until completely smooth, about 30 seconds.

Add oat flour, ginger, cinnamon, cloves, nutmeg, baking powder, and salt. Pulse until just combined.

Heat a non-stick pan over medium heat and lightly grease. Pour about 60ml of batter per pancake. Cook for 2-3 minutes until edges are set and bubbles form.

Carefully flip and cook for another 1-2 minutes until golden brown.

Serve warm with a drizzle of maple syrup, a dollop of whipped cream, and a sprinkle of cinnamon. For extra holiday vibes, add a cream cheese glaze drizzle.

TROUBLESHOOTING

My cottage cheese recipes are too dry

Try adding 1-2 tablespoons more liquid (milk, yogurt, or egg whites). Also ensure you're not over-measuring the protein powder - use the scoop and level method.

They didn't rise properly

Check your baking powder is fresh (test by adding to hot water - it should bubble vigorously). Also, don't overmix the batter as this can deflate the air bubbles.

The texture is rubbery

This usually means too much protein powder or overbaking. Reduce baking time by 2-3 minutes and check doneness with a toothpick.

SUBSTITUTIONS

Original	Substitute	Notes
Whey Protein	Casein, Plant Blend	May need +10ml liquid
Greek Yogurt	Cottage Cheese, Skyr	Blend smooth first
Egg Whites	Flax Egg, Aquafaba	For vegan option
Oat Flour	Almond Flour, Coconut Flour	Coconut: use 1/3 amount