Savory Spinach Cottage Cheese Pancakes

These savoury spinach cottage cheese pancakes are fluffy and gluten-free, vegetarian high-protein breakfast option. This quick blender breakfast is iron-rich recipe, fiber rich, meal-prep friendly, these freezer-friendly pancakes pack 15g protein per serving and totally adult and kid-approved. Here’s my high protein vegetarian savoury spinach pancake recipe for breakfast or a low-glycemic brunch.

What are spinach cottage cheese pancakes?

A high-protein, gluten-free savory pancake blended from fresh spinach, chickpea flour(besan) and cottage cheese (paneer). These gluten-free spinach pancakes are made without wheat flour.

You can cook this healthy, tasty and quick breakfast in 10 minutes. That makes these high protein spinach cottage cheese pancakes ideal for meal-prep breakfasts or post-workout fuel.

Why you’ll love this recipe

• Freezer & kid-friendly: stack & reheat like toaster waffles.
• 15 g protein, <200 kcal: power your morning without protein powder with vegetarian protein.
• Naturally gluten-free: chickpea (besan) + oat flour; zero wheat. Blender spinach pancakes with oats are naturally gluten-free
• Iron-rich greens: spinach provides ~2.7 mg iron per 100 g, plus vitamin K and folate. Wikipedia
• Blender-easy (variation): This high protein pancake batter whizzes together in 60 seconds.
• Ideal for any meal: Spinach pancakes can be eaten at any time of day, whether for breakfast, lunch, or dinner.

Ingredients for Spinach Cottage Cheese pancakes

1. Want to make itVegan? Replace paneer with ½ cup extra-firm tofu + 2 Tbsp nutritional yeast.
2. Want to make it Lower-carb? Swap oats for almond flour and halve chickpea flour.

How To Make Spinach Cottage Cheese Pancakes

• In a large mixing bowl, combine the gram flour, turmeric powder, red chilli powder (if using), cumin seeds, and salt. Gradually add water while mixing until you achieve a thick, smooth batter. The consistency should be similar to pancake batter, not too runny or too thick.
• Add the chopped spinach, crumbled paneer, onion, cilantro, and green chillies to the batter. Mix well to ensure all ingredients are evenly distributed.
• Allow the batter to rest for 10-15 minutes, giving time for the flavours to meld together.
• Heat a non-stick pan over medium heat. Lightly grease the pan with a small amount of oil using a brush or paper towel.

• Pour about 1/4 cup of batter onto the centre of the pan and gently spread it out using the back of a spoon or a spatula to form a circle. The pancake should be about 1/4-inch thick.
• Cook the pancake for 2-3 minutes on one side or until the edges start to lift and the bottom turns golden brown. Flip the pancake using a spatula and cook for another 2-3 minutes on the other side.
• Remove the pancake from the pan and place it on a plate. Repeat the process with the remaining batter, greasing the pan between each pancake.

• Serve the Spinach and Paneer Gram Flour Pancakes hot with your choice of chutney, yogurt, or ketchup.
• Enjoy these healthy and scrumptious pancakes, perfect for a guilt-free indulgence!

Step-by-step (blender method)

1. Blend greens
   Add spinach, cottage cheese, ¼ cup water, and 1 Tbsp olive oil to a high-speed blender. Purée until silky green.
2. Dry mix
   Whisk chickpea flour, oats, flaxseed, baking powder, cumin, garlic powder(optional) and sea salt in a bowl.
3. Combine
   Pour green liquid into dry mix; stir just until no dry pockets remain. Batter should be thick but pourable add a splash of water if needed.
4. Cook
   Heat a lightly oiled skillet over medium. Ladle ¼-cup portions; cook 2–3 min until bubbles form and edges look set. Flip; cook 1–2 min more.
5. Serve hot with smashed avocado, Greek yogurt raita or sriracha maple drizzle.

Pro tips & tasty variations

• Meal-prep: Cool pancakes on a rack, freeze flat, then store in zip bags up to 2 months. Reheat in toaster or air-fryer 3 min.
• Kid tactic: Pour batter into dinosaur or heart-shaped silicone rings—fun and sneaky greens.
• South-west twist: Stir in ¼ cup corn kernels + 2 Tbsp minced jalapeño, top with salsa fresca.
• Breakfast sandwich: Slide a fried egg and tomato slice between two savory Indian spinach protein pancakes for a handheld 25 g-protein start.

Storage & reheating

FAQs

Serving Suggestions

you can enjoy these savoury spinach pancakes with any of these or all of these.

• Yogurt: Add a dollop of homemade yogurt for a creamy contrast.
• Chutney: Serve with a tangy green chutney, Tomato chutney, Coconut chutney to enhance flavours.
• Salsa: Pair with a zesty salsa for a burst of freshness.

Side Dishes

• Salad: Complement the pancakes with a light and crisp salad.
• Soup: Enjoy the pancakes with a warm, comforting bowl of soup.

More Such Recipes

1. How to make Fluffy Pancakes
2. Potato Pancakes
3. Semolina Pancake
4. Korean Pancakes (Yachaejeon)
5. Green Moong Beans Pancake

DISCLAIMER: This is a post in collaboration with Prestige  You can purchase this Prestige Durastone Hard Anodised 6 Layer Non-Stick Fry Pan by clicking on the link.

Spinach and Paneer Pancakes

Looking for a nutritious and delicious vegetarian pancake recipe? Look no further! These Spinach and Paneer Gram Flour Pancakes are not only packed with healthy ingredients, but they’re also very flavourful. 

5 from 3 votes

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Breakfast

Cuisine Indian, indian cuisine

Servings 4

Calories 294 kcal

Ingredients

  

1x2x3x

• 2 cups gram flour besan
• 1 cup paneer crumbled or finely chopped
• 2 cups spinach
• 1/4 cup cilantro coriander leaves
• 1-2 green chillies finely chopped (adjust according to taste)
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chilli powder optional
• 1/2 teaspoon cumin seeds jeera
• 1/2 teaspoon baking soda
• Salt to taste
• Water as needed

Instructions

 

• In a large mixing bowl, combine the gram flour, turmeric powder, red chilli powder (if using), cumin seeds, and salt. Gradually add water while mixing until you achieve a thick, smooth batter. The consistency should be similar to pancake batter, not too runny or too thick.
• Add the chopped spinach, crumbled paneer, onion, cilantro, and green chillies to the batter. Mix well to ensure all ingredients are evenly distributed.
• Allow the batter to rest for 10-15 minutes, giving time for the flavours to meld together.
• Heat a non-stick pan over medium heat. Lightly grease the pan with a small amount of oil using a brush or paper towel.
• Pour about 1/4 cup of batter onto the centre of the pan and gently spread it out using the back of a spoon or a spatula to form a circle. The pancake should be about 1/4-inch thick.
• Cook the pancake for 2-3 minutes on one side or until the edges start to lift and the bottom turns golden brown. Flip the pancake using a spatula and cook for another 2-3 minutes on the other side.
• Remove the pancake from the pan and place it on a plate. Repeat the process with the remaining batter, greasing the pan between each pancake.
• Serve the Spinach and Paneer Gram Flour Pancakes hot with your choice of chutney, yogurt, or ketchup.
• Enjoy these healthy and scrumptious pancakes, perfect for a guilt-free indulgence!

Nutrition

Calories: 294kcalCarbohydrates: 38gProtein: 20gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gSodium: 232mgPotassium: 612mgFiber: 8gSugar: 7gVitamin A: 1576IUVitamin C: 6mgCalcium: 124mgIron: 4mg

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