High Protein Mini Pancakes with Cottage Cheese & Poppy Seeds

When pancakes are this cute and packed with protein, breakfast becomes irresistible. These high-protein mini pancakes are soft, slightly nutty from the poppy seeds, and secretly wholesome thanks to cottage cheese. Top them with your favorite fruit (I love pink kiwi, strawberries, and cherries) for a colorful start to the day.

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Why You’ll Love This Recipe

    •    Protein boost: Cottage cheese + eggs give you a filling, high-protein breakfast.

    •    Mini and fun: Perfect bite-sized stacks that kids and adults love.

    •    Customizable: Swap the fruit toppings or use flavored yogurt for extra flair.

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Ingredients

    •    120 g (½ cup) cottage cheese

    •    2 eggs

    •    60 ml (¼ cup) milk of choice (dairy or non-dairy)

    •    1 tsp melted butter

    •    1 tsp maple syrup

    •    120 g (1 cup) all-purpose flour

    •    6 g (1½ tsp) baking powder

    •    ½ tbsp poppy seeds

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Method

    1.    Blend the base: In a blender or mixing bowl, combine cottage cheese, eggs, milk, melted butter, and maple syrup until smooth.

    2.    Mix dry ingredients: In a separate bowl, whisk together flour, baking powder, and poppy seeds.

    3.    Combine: Add wet mixture to dry ingredients and stir until just combined (don’t overmix).

    4.    Cook pancakes: Heat a lightly oiled skillet or griddle over medium heat. Drop spoonfuls of batter to form small, mini pancakes. Cook until bubbles appear on the surface, then flip and cook another 1–2 minutes until golden.

    5.    Serve: Stack mini pancakes and top with kiwi, strawberries, cherries, or any fruit of your choice.

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Tips & Variations

    •    For extra sweetness, add a splash more maple syrup or vanilla extract to the batter.

    •    Make them gluten-free by swapping the flour with a 1:1 gluten-free blend.

    •    Double the batch and freeze mini pancakes for a grab-and-go protein snack.