Lemon Protein Pancakes

Lemon Protein Pancakes Recipe – a light, zesty, high‑protein breakfast made with oats, cottage cheese and fresh lemon for a bright, fluffy finish.

These gluten‑free pancakes are packed with protein and flavour, combining cottage cheese, oats and egg whites with fresh lemon zest for a refreshing twist. They’re quick to make, incredibly filling, and taste like a weekend treat while fitting your macros. Perfect for breakfast, post‑training fuel or meal prep for the week ahead.

Prep time: 5 mins Cooking time: 10 mins Serves: 1

Ingredients

40 g rolled oats
150 g 1% cottage cheese
1 whole egg
40 g egg whites
1½ tsp baking powder
Zest of ½–1 lemon (save a little for topping)
Juice from a lemon wedge (or more)
1 tsp vanilla extract
Sweetener of choice (monkfruit recommended)
Pinch of salt

Topping

125 g 0% Greek yogurt
Zest of ½ lemon
Splash vanilla
Sweetener to taste

Method

Blend oats into a fine flour.
Add cottage cheese, eggs, vanilla, lemon zest, juice, sweetener and salt. Blend until smooth.
Add baking powder and pulse briefly to combine.
Let batter rest 5 minutes to thicken.
Cook in a lightly greased pan over medium‑low heat with lid on.
Flip when tops are set and cook until golden.
Mix Greek yogurt with remaining zest, vanilla and sweetener.
Spoon over pancakes and serve.
Optional: drizzle with sugar‑free maple syrup or real maple for extra flavour.

Notes

Cottage cheese makes these pancakes extra fluffy and high‑protein.
Resting the batter helps it thicken and cook evenly.
Great for breakfast, post‑training or meal prep.

CLICK TO DOWNLOAD LEMON PROTEIN PANCAKES RECIPE

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