These apple and cranberry pancakes are the ultimate cozy, protein-packed breakfast

As soon as the weather cools down, I find myself reaching for ingredients like apples and cranberries anytime I’m baking or mixing up a breakfast recipe. I love the tart pop of cranberries paired with the sweet, crisp bite of apples.

This time of year, I tend to bring the pancake mix and oatmeal out more frequently. So naturally, when I was brainstorming a cozy high-protein breakfast idea, these flavors came together in the most delicious, well-balanced pancakes that will keep you both full and satisfied.

I love that this recipe uses things that you likely already have on hand during the colder months and honestly, it couldn’t be easier to make. Add all ingredients to your blender, give it a quick whirl, pour into a warm pan, and in just a matter of minutes, you’ve got a breakfast that tastes like a treat and fuels your day.

These pancakes are soft, lightly sweet, and bursting with flavor. They feel comforting, but not heavy like many baked goods and breakfasts that are typical of this time of year.

The 22g of protein in each serving comes primarily from the cottage cheese and eggs, and the oats round things out by adding wholegrains that digest slowly and give you longer-lasting energy.

If you want even more protein, perhaps you’ve set yourself the target of eating 30g of protein at breakfast, you can blend in half a scoop of vanilla protein powder (I use Dymatize ISO100 hydrolyzed whey isolate), or top your pancakes with nut butter or Greek yogurt.

I love spooning vanilla yogurt over the warm pancakes and adding crushed pistachios for a little texture. It tastes like something you’d get at a cozy café but with far superior macros.

Apple cranberry cottage cheese pancake recipe

This recipe makes two servings and each serving is about 345 calories, has nearly 23g of protein, and just 8g of fat. I used the recipe creator option in the MyFitnessPal app to calculate the nutritional value of this recipe.

You could also add nuts to these pancakes or easily swap out the cranberries with another dried fruit.

Ingredients

• 1 cup rolled oats
• ½ cup cottage cheese
• 2 large eggs
• 1tbsp maple syrup
• ½tsp cinnamon
• Pinch of salt
• ½tsp baking powder
• ¼ cup finely diced apple
• 2tbsp dried cranberries
• Butter or oil for the pan

Method

1. Add the oats, cottage cheese, eggs, maple syrup, cinnamon, salt and baking powder to a blender.
2. Blend until smooth and thick (the batter may be slightly runny).
3. Fold in the diced apple and dried cranberries (or sprinkle on top once poured into the pan).
4. Heat a lightly greased nonstick skillet over a medium-low heat.
5. Pour your batter into the pan to your desired size (I personally like one that fills my plate),
6. Cook for 2-3 minutes per side, flipping once the edges look dry and bubbles form.
7. Serve warm on their own or add yogurt, maple syrup, and a sprinkle of cinnamon.