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Lemon Cottage Cheese Protein Pancakes

By Tyler Bloomingdale · Built to Prep

Generated food illustration of Lemon Cottage Cheese Protein Pancakes

Generated illustration; appearance and pictured props may differ from the prepared recipe.

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Estimated nutrition per portion

408.8calories
51.5g protein
38.6g carbs
3.9g fat

Sodium: Not calculated

1 meal. Estimates change with brands, ingredient ratios, cooking yield and portion size. Unknown sodium is not zero.

Ingredients and shopping list

Full batch: 4 listed servings.

Cooking instructions

Blend oats, cottage cheese, egg whites, whey, lemon and baking powder into a batter. Rest the batter 10 minutes to hydrate the oats. Make 12 small pancakes in batches on a nonstick skillet over medium-low heat, spreading rather than piling the batter; cook until centers reach 160 F and the underside releases before flipping; divide into four servings. Cool promptly; reheat to 165 F. Cool cooked food promptly in shallow portions; refrigerate within 2 hours at 40 F or below and use within 3-4 days, unless the recipe specifically requires frozen storage. Reheat leftovers to 165 F where served hot. Development recipe: texture and yield still need kitchen testing.

Meal-prep storage

Refrigerate perishable prepared portions promptly in shallow containers within 2 hours (1 hour above 90 F), at 40 F or below. Use within 3-4 days or the shorter ingredient/card limit. Reheat hot leftovers to 165 F. Freeze suitable portions for later days; check texture after thawing.

Ingredient and allergy checks

Listed allergens: Milk, Egg. GF-eligible*. Ingredient badges are not a guarantee of safety. Check all packaged products and cross-contact.

Recipe notes

A protein-forward meal-prep recipe from the Built to Prep collection.

Desk review only; kitchen testing and brand-label nutrition verification pending.

Inspiration: Madelaine Rascan · Original source. No endorsement is implied.

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