A high protein breakfast recipe ready in under 10 minutes.
Yay for Spring!
With the clocks springing forward our longer days have returned, which means I can take more food photographs and share more recipes! I have a tendency to create and photograph recipes in real time, meaning that these beautiful low fat and high protein cottage cheese crepes were made and photographed at 7:40 this morning.
These crepes have become a staple component of my diet lately, being one of my go-to breakfasts with my fitness and strength training.
In case you haven’t heard yet (I kinda harp on about it a bit, I know!) I’m planning an epic 250 mile mountain bike cycle from my remote North Sea island home south, via 2 ferries, through the Scottish highlands to Fort William this summer, where I’m going to climb Ben Nevis. I’m raising money for the RNLI with this challenge – please do consider sponsoring me! For those of you who prefer to do things in person, if you know where I work there’s a paper sponsor form on the counter. 😉
I want to complete this challenge and I want to enjoy doing it too, which means I’m exercising and cycling nearly every single day to build up strength. I’m eating a lot of protein.
This crepe recipe is made from three simple ingredients whizzed up in my high speed blender – low fat cottage cheese for protein (not everyone’s cup of tea, I know – but these crepes don’t even remotely taste like cottage cheese so it’s ok!), porridge oats for carbs and fuel and egg whites for some more protein (and to bind it all together nice).
My two cats each get an egg yolk when I make these for breakfast, lucky things, eh!?
As for toppings – just top like you would a regular pancake. I quite often go for some simple sugar free jam like St. Dalfour, or top with fruit and maple syrup with a few chopped nuts for added nutrition.
The more I train and cycle the bigger my ambitions become. I’m feeling, when I’m out on the open road, like one of those Actually, I Can! tv advert Liv Cycling women slogging it away. The thing is, no one has once told me I couldn’t. It’s only ever been myself holding myself back.
No more.
Actually, I really can.
My cycling friend recently told me about the North Sea Cycle route. It starts (or ends, depending on which direction you go) on my remote North Sea island. We’re going to cover the Shetland section of the route before we head south in June where we’ll be covering some of the Scottish route. I’ve got my flights booked for Bergen, Norway (where the cycle route ends) – I’m going to hire a bike and see how many miles I can cover on that end in the week I am there.
Life is feeling pretty fantastic right now (except for when I’m flying downhill on my bike, mouth open with the effort exerted, and I eat a fly. I’ve lost count of the number of flies I’ve eaten in the last few weeks.)
Cottage Cheese Crepes
Ingredients
for the cottage cheese crepes
- 125 grams low fat cottage cheese
- 25 grams porridge oats
- 2 egg whites about 70 grams
- 5 grams coconut oil to fry
topping ideas
- sliced banana
- blueberries
- Canadian maple syrup
- sugar free jam
- chopped nuts
Instructions
- Place the cottage cheese, porridge oats and egg whites into the jug of a blender and blend until smooth.
- Heat the coconut oil over a medium heat in a non-stick frying pan.
- Pour the batter from the blender jug into the pan, swirling the pan to move the batter to form a medium sized pancake/crepe.
- Cook for a minute or so until the edges start to brown and carefully turn over with a large spatula.
- Cook on the other side for a minute or so and transfer to a plate.
- Repeat with the remaining batter (there's enough for three crepes). Top with your favourite ingredients and eat immediately.
Click here for the nutritional information for this recipe.
OTHER PROTEIN RECIPES YOU MIGHT LIKE
Jamie Oliver Protein Pancakes by Munchies & Munchkins
Creamy Vanilla Protein Cheesecake – Steampunk Style! by Elizabeth’s Kitchen Diary
Sunshine Smoothie by Elizabeth’s Kitchen Diary
LINKING UP WITH SOME BLOGGING CHALLENGES
Recipe of the Week by A Mummy Too
If you want to be kept up to date on my recipes, occasional craft tutorials, adventure stories and giveaways then please subscribe to my weekly newsletter; it gets sent out every Monday morning if there is new content. Your email address won’t be passed on to anyone, you will never be spammed and you are free to unsubscribe at any time, no questions asked. Make sure you confirm your subscription or you won’t receive the newsletter – if it hasn’t arrived check your junk mail folder.
[wysija_form id=”1″]
Elizabeth’s Kitchen Diary is a Froothie Ambassador and she uses the Froothie Optimum 9400 blender, the Froothie Optimum 600 slow juicer and the Optimum ThermoCook to make many of her recipes. These are affiliate links, meaning if you buy a blender or juicer through them we will earn a small commission. This is not a paid post and all thoughts and opinions are our own.
Mum of three, daydream adventurer, OU Life Sciences graduate, occasional crafter, ex-pat Canadian & quite possibly Britain's most northerly food blogger.
Janet says
Nice food! It looks delicious! Thanks!
Jessica says
Exactly what I need for Spring food inspiration! This one is worth a try.
Alexandra Ashton says
Cottage cheese is so versatile, these looks scrummy!
xx
nicol says
ive never thought of using cottage cheese like that. id definitely try it some time this week
Mudpie Fridays says
I am still super impressed with your 250 mile fund raiser, such a great cause too. These crepes sound delicious and I love the idea of using the cottage cheese I would never have thought about putting that in, x
Kerry Norris says
Oh wow this looks right up my street although I’ve never thought to put cottage cheese in a crepe. I love finding new breakfast recipes so I’m going to have to give this a go x
Chloe says
Wow good luck completing the 250 miles. That is so incredible and for such an amazing cause. I adore the sound of this breakfast. So, so yummy!!! xx
Ana De- Jesus says
Omg yes this is heaven on earth I would love to try this, the crepe arrangement is giving me goals right now. Mmmmm
Sam | Ahead of Thyme says
I love making crepes and this one looks so pretty and delicious! I’ve never made it with cottage cheese though. This is a must try!
Emily Rose says
Your photography in this post is absolutely stunning! I could look at the photos all day xxx
Del's cooking twist says
Oh, they look absolutely wonderful! I love crepes (yes I’m French!) and I would love to try those ones!
Eddie says
I’m going to add the egg yolks and some sugar and cinnamon and make this actually edible.
Amanda {Striped Sptaula} says
What lovely crepes! Love that they’re flourless and have added protein from the cottage cheese. Such a healthy and delicious looking plate!
Emma T says
I’m not a cottage cheese fan but blimey these look good. What I love about pancakes is how you can vary how they’re made.
Mark, Compass & Fork says
I love the look of these crepes and so healthy. I bet they taste as good as they look.
Laura Hartley says
Ooh these look delicious! Much tastier than flies in any case 😉 I don’t eat much of cottage cheese at all so this would be very different for me but I’m all for trying new things!
Katerina says
This is such a delicious crepe dish and I would love to have these crepes on my breakfast table! Good luck on your challenge!
Brian Jones says
What an interesting idea, gotta give this a try… New pancake filings are always a good thing.
WhatLauraLoves says
Wow I’d never have thought of using cottage cheese in crepes, what a great idea! xxx
Sandi (@sandigtweets) says
I love the added protein from the cottage cheese in these crepes.
Diane says
You go girl! So inspiring to read about your upcoming bike event. I love that you’ve made such beautiful crepes out of three healthy ingredients! I will need to give these a try. We like cottage cheese and our kitty could do with a yolk or two 🙂
Linda (Meal Planning Maven) says
Your crepes look absolutely delectable!
Tara says
These instantly are making my mouth water!!
The Food Hunter says
I love everything about these
Debi @ Life Currents says
These look so good! My Grandma used to make Farmer’s Cheese crepes that were delicious. Kinda the same idea as yours. I’m so happy to have found your recipe, now I can make them!
Catherine says
This is a beautiful welcome to Spring. I love cottage cheese and crepes…this is a perfect start to the day. xo, Catherine
Jessica McDonnell says
I’m not usually a fan of cottage cheese but these look so yummy that I’m tempted to try it again.
Life as Mum says
Never thought of cottage cheese with pancakes. But they look so delicious and tasty
Emma White says
oh wow would never have thought of these but they look and sound amazing
Melanie Edjourian says
OMG these look fabulous, I really want to make them for my little ones. Thanks for posting.
KC the Kitchen Chopper says
Good luck on your challenge. I’m an endurance cyclist myself. Only I ride a road bike. I train all year round and have done many Double Centuries. I noticed that you’ve taken the most healthful part of the egg out of this lovely recipe…the yolk. If you are able to eat the yolk, you would get a ton of extra energy if you include it. I’ll be rooting for you from here in the USA.
Janette@CulinaryGinger says
This is my kind of breakfast, or any meal. Can’t wait to give them a try.
Shelley @ Two Healthy Kitchens says
These are just beautiful, and I love that they’re so simple and easy, and so nutritious, too! I’m dying to try this – definitely pinning! And I thought your story about the flies was so cute … all those little hazards of a healthy lifestyle, right!?!? 🙂
Dorothy at Shockingly Delicious says
These look epic for breakfast! I need to add them in for the weekend. Thank you! I look forward to following along on your mountain biking journey.
Angela says
Sounds like a GREAT way to start the morning!! Beautifully done!
Laura @ dearbearandbeany says
I love a crepe, but I’m really boring with what I like on mine. Looking at these, I should be more adventurous they look yummy. X
Madeline says
I’m really intrigued by this recipe! I’m not really a cottage cheese fan, but I do think I might like these! Maybe you’ve just won me over with your lovely photos, they make the pancakes look so tasty! x
Psychic Nest says
Thanks for these details on this recipe Elizabeth! This looks like a delicious recipe for my kids right before they go to school. My daughter, she loves bananas so your creation just might give her a smile.
Rebecca Smith says
Yum, I think I know what I am making this weekend!
Natasha Mairs says
These look nice, I have never thought of using cottage cheese in this kind of recipe
Mary Burris says
Those crepes look really yummy! I love a good crepe with fruit. I don’t think I’ve ever thought to include nuts, but this is a great idea.
Dannii @ Hungry Healthy Happy says
What a great way to use cottage cheese! I really need to get more creative with it, rather than just eating it out of the pot haha.
Sarah | Boo Roo and Tigger Too says
Oh my these sound delicious, and I believe that they would work well on Slimming World
Helen says
The crepes look delicious. I’m always on the hunt for new breakfast ideas (cereals are just so boring!) so I’m pinning this to try out another day, thank you
Dean of Little Steps says
Oh my goodness that looks mouth-watering! When I get my kitchen back, would love to try this recipe out 🙂
Anna says
Low fat and high protein are two great things to know about this cottage cheese crepes. Moreover, blueberries and banana slices would bring the good flavor in our mouth while eating. Thanks Elizabeth for sharing beautiful and delicious crepes.
patsy bertuleit says
what are porridge oats? steel cut or rolled?
Elizabeth says
rolled oats 🙂
Rhian Westbury says
I’ve never thought of using cottage cheese for pancakes so I am definitely going to give this a go because they’ll work well with slimming world x