Berries and Cream Cottage Cheese Pancakes

Author: Bobby Parrish
prep time5 minutes
cook time10 minutes


Pancake Batter

  • 2 cups cottage cheese
  • 1 egg
  • 1 scoop FlavCity Berries & Cream Protein Smoothie
  • .25 cups paleo flour + 2 tablespoons for rolling out the pancakes
  • 1 teaspoon vanilla bean ghee
  • Powdered maple sugar (for dusting)
  • Maple syrup

Whipped Cream Quenelle

  • .25 cups heavy cream
  • .5 scoops Berries & Cream Protein Smoothie


  • Add the cottage cheese to a cheesecloth, then over a bowl squeeze out as much liquid as you can. This ensures the pancakes maintain their form and cook evenly. Discard the liquid.
  • Pour the curds in a separate bowl, then mash the curds with a fork to make them smaller. Add the egg and stir it in. Then add ¼ cup of paleo flour and FlavCity Protein Smoothie, and stir again to combine. If needed, use a potato masher to really incorporate it.
  • Add the additional flour to a board to keep the dough from sticking. Divide the dough into four equal portions and roll each portion into a ball on the floured surface. Then flatten each ball on the top and on the sides to create a hockey puck shape.
  • Heat our FlavCity Ceramic Pan on medium/low heat and add some ghee. Place the pancakes in the pan and cook for a few minutes on each side until they are golden brown. Remember, low and slow is the key to make sure the batter is cooked through!
  • Remove from the pan and set aside to cool for a few minutes.
  • While the pancakes cool, make the whipped cream quenelle by beating the heavy cream and the FlavCity Berries & Cream protein until it’s nice and thick. Take two spoons and gently roll a spoonful of whipped cream back and forth from spoon to spoon until you get a nice oval shaped quenelle.
  • Top the pancakes with a dusting of powdered maple sugar, the quenelle, and a drizzle of maple syrup.
  • Enjoy!
Berries and Cream Cottage Cheese Pancakes