Five Ingredients, One Blender...

Weekday mornings in my house are simple—eggs, some meat, a little cheese. Done. But weekends? Weekends deserve something that feels like a treat without making you feel like you need a nap afterward.

I’ve been making these protein pancakes for a while now, and they’ve become my go-to Saturday morning ritual. Five ingredients. One blender. More protein than you’d expect from something that tastes this good.

The secret is the cottage cheese or Greek yogurt. It sounds strange—I know. But you don’t taste it. What it does is pack in protein and give the pancakes this subtle richness that regular pancakes don’t have.

Here’s what you need:

• 2 eggs

• ½ cup cottage cheese or Greek yogurt

• 4 tablespoons all-purpose or gluten-free flour

• 1 teaspoon baking powder

• Pinch of salt

• A little butter for the pan

Here’s what you do:

Add everything to a blender. Blend until smooth, scrape down the sides, then blend once more. The batter will be thinner than traditional pancakes—that’s exactly right. Heat a skillet over medium heat until hot, add your butter, then pour your desired pancake size. Cook a few minutes until bubbles form and edges look set, flip, and cook a few minutes more.

That’s it.

Top them with a blueberry compote or a warm cinnamon apple compote and suddenly your kitchen smells incredible and your weekend feels a little more intentional. A drizzle of good maple syrup never hurts either.

This is really what cooking is about for me. Not complicated. Not impressive for the sake of impressive. Just good, simple food that makes you feel good. That’s twenty years of cooking distilled into a Saturday morning.

Give these a try this weekend and let me know what you top yours with.