Breakfast
Raspberry Protein Pancakes with Lemon Cream Cheese Frosting
Soft, high-protein raspberry pancakes made without protein powder, topped with a tangy lemon cream cheese frosting. Cozy, balanced, and perfect for breakfast or a sweet snack.
Why You’ll Love This Recipe
These pancakes are soft, moist, and actually feel like a treat while still being high in protein. The lemon cream cheese frosting takes them from good to ridiculous.
Simple Ingredients
This comes down to texture.
Blending the oats and cottage cheese properly is what makes these feel like real pancakes instead of something dense or grainy.
Best Ways to Enjoy It
Serve warm with the frosting for a cozy breakfast, or keep them in the fridge and eat them cold as a high-protein snack.
Inspiration
At CraveSmart, we take comforting recipes and rebuild them so they actually turn out right every time.
Tools That Make This Turn Out Right
This is one of those recipes where smoothness matters more than anything.
Most people run into:
- gritty texture
- dense pancakes
- uneven cooking
This is what fixes that.
Blender (this is what makes them soft)
This is what turns oats into flour and smooths out the cottage cheese so the batter is consistent.
-
Premium (best texture)
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Budget / multi-use system
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Once the batter is smooth, everything else becomes easy.
Cookware (this affects how they cook)
If your pan doesn’t heat evenly or sticks, pancakes burn outside before cooking inside.
-
If you need a small → full set
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If you want the best option
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Raspberry Protein Pancakes with Lemon Cream Cheese Frosting
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
1
Calories
450
Protein
39g
Carbs
46g
Fat
12g
Ingredients
Switch between US and metric measurements. Metric conversions are approximate.
Dry Ingredients
- 1/3 cup rolled oats (blended into flour) 80ml rolled oats (blended into flour)
- 1/2 tsp baking powder 3ml baking powder
- Pinch of salt Pinch of salt
- Cinnamon, to taste Cinnamon, to taste
- Sweetener, to taste (monkfruit or similar) Sweetener, to taste (monkfruit or similar)
Wet Ingredients
- 1/3 cup cottage cheese 80ml cottage cheese
- 1 large egg 1 large egg
- 1/3 cup egg whites 80ml egg whites
- Splash of vanilla extract Splash of vanilla extract
Optional
- 1/3 cup raspberries 80ml raspberries
- 1/3 cup 0% Greek yogurt 80ml 0% Greek yogurt
- 1 tbsp light cream cheese 15ml light cream cheese
- Lemon juice, to taste Lemon juice, to taste
Instructions
- Blend the rolled oats into a fine flour using a blender.
- In a bowl, combine the oat flour, baking powder, salt, cinnamon, and sweetener.
- In a blender, mix the cottage cheese, egg, egg whites, and vanilla until completely smooth.
- Pour the wet mixture into the dry ingredients and stir to combine.
- Let the batter sit for 5–10 minutes to thicken.
- Gently fold in the raspberries, lightly mashing some for better distribution.
- Heat a non-stick pan over medium heat.
- Cook pancakes for 2–3 minutes per side until golden and cooked through.
- In a bowl, mix the Greek yogurt, cream cheese, sweetener, and lemon juice until smooth.
- Serve pancakes topped with the lemon cream cheese frosting.
Tips
- Letting the batter rest helps improve texture and thickness.
- Blend the wet ingredients well for a smoother batter.
- Cook on medium heat to avoid burning before the inside cooks.
- A smooth batter is what keeps these soft instead of dense.
Variations
- Swap raspberries for blueberries or strawberries.
- Add lemon zest to the batter for extra brightness.
- Use flavored yogurt for a twist on the frosting.
Storage
- Store in the fridge for up to 3 days.
- These taste great cold or reheated.
FAQ
Do these taste like cottage cheese?
No. Once blended and cooked, the texture is smooth and pancake-like.
Can I skip the frosting?
Yes, but it adds a lot of flavor and makes the recipe feel like a dessert.
Can I make these ahead of time?
Yes. They store well and are great as a grab-and-go snack.
Source Note
Inspired by a cozy high-protein pancake recipe and adapted into a CraveSmart version without protein powder.
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