Creamy Cheese, Whole Grains Make Flapjacks Both Ultrasatisfying and More Complex

These pancakes are rich in protein and fiber.

These pancakes are full of flavor and protein. Beth Fuller/TCA

We wanted pancakes that were just as flavorful and complex as they were filling. We started off by replacing the typical milk or buttermilk with protein-rich cottage cheese and then added more eggs to the formula to contribute even more protein and give the cakes structure. Whipping the batter together in the blender gave the cakes more loft and also broke down the curds in the cheese so that they weren’t visible in the pancakes.

The blender also allowed us to pulverize oats and incorporate them into the formula: Replacing white flour with a mixture of the oats and whole-wheat flour both amped up the fiber content of the cakes and added subtle nuttiness. Combining Greek yogurt with fruit, jam, or nuts creates a sweet, protein-rich topping.

Cottage Cheese Pancakes

Makes 12 4.5-inch pancakes

• 2/3 cup (3 2/3 ounces/104 grams) whole-wheat flour
• 1 tablespoon baking powder
• 12 ounces (1 1/2 cups) cottage cheese
• 1 cup (3 ounces/85 grams) old-fashioned rolled oats
• 4 large eggs
• 6 tablespoons unsalted butter, melted
• 3 tablespoons sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon table salt
• 2 teaspoons vegetable oil, divided

1. Whisk flour and baking powder in a medium bowl until no lumps of baking powder remain. Process cottage cheese, oats, eggs, melted butter, sugar, vanilla, and salt in blender on high speed until smooth, about 1 minute, scraping down sides of blender jar halfway through processing.