Let me tell you something about potato pancakes. Most versions are fried, greasy, and served with sour cream. They're delicious, don't get me wrong. But this? This is a healthier twist that doesn't sacrifice flavor.
These Cottage Cheese Potato Protein Pancakes are crispy on the outside, tender on the inside, and packed with protein. Grated potatoes and zucchini form the base. Egg and cottage cheese add moisture and protein. Spelt flour holds it all together. Fresh dill and shallot bring bright, savory flavor.
Then you top them with a creamy cottage cheese-yogurt mixture with radishes, dill, and shallot.
It's like latkes met a protein bowl and had a delicious baby.
Twenty minutes. One pan. One bowl. And enough protein to fuel your morning or post-workout recovery.
Gluten free option? Use gluten-free flour instead of spelt. Vegetarian? Already is. High protein? You bet.
Let's make some protein pancakes.
Try my Chicken and Zucchini Fritters recipe.
Try my Baked Cottage Cheese Tomato Fritters recipe.
You'll need a box grater or food processor, a mixing bowl, a non-stick pan, a spatula, and a cutting board and knife.
Ingredients (Serves 1 easily doubled or tripled):
For the pancakes:
For the topping:
Try my Harissa Sweet Potato Fritters recipe.
Alright, let's make protein pancakes that are crispy, savory, and so satisfying.
First, grate your vegetables. Peel the potato and grate it using a box grater. Grate the zucchini as well. No need to peel the zucchini.
Squeeze out excess moisture. Wrap the grated potato and zucchini in a clean kitchen towel or paper towels. Squeeze firmly over the sink. This is important too much moisture makes soggy pancakes.
In a mixing bowl, combine the grated potato, grated zucchini, egg, finely chopped shallot, chopped dill, spelt flour, and a pinch of salt and pepper.
Mix well until everything is combined. You should have a thick, scoopable batter.
Heat a non-stick pan over medium heat. No oil needed if your pan is truly non-stick. If not, add a small splash of olive oil or coconut oil.
Spoon small amounts of batter into the pan. Use about 2 tablespoons per pancake. Flatten slightly with the back of the spoon.
Fry for 3 minutes on one side, until golden brown and crispy.
Flip and fry for 1 minute on the other side, until golden brown.
Remove from the pan and set aside. Repeat with the remaining batter. This recipe makes about 4 small pancakes.
While the pancakes cook, make the topping. In a small bowl, combine the cottage cheese, natural yogurt, finely chopped radishes, chopped dill, and finely chopped shallot. Add salt and pepper to taste. Mix well.
Serve the warm pancakes with a generous scoop of the cottage cheese topping on top.
Eat immediately. These are best fresh and warm.
Enjoy with a fork. Or your hands. No judgment.
Try my Carrot and Corn Fritters with Mint Yogurt Dip recipe.
1| No spelt flour? Use all-purpose flour, whole wheat flour, or gluten-free 1:1 flour.
2| No zucchini? Use an extra 1.7 oz grated potato.
3| No shallot? Use 2 tbsp finely chopped red onion or green onion.
4| No fresh dill? Use 1 tsp dried dill or fresh parsley.
5| No cottage cheese? Use ricotta cheese or Greek yogurt.
6| No natural yogurt? Use Greek yogurt or sour cream.
7| No radishes? Use finely chopped cucumber or bell pepper.
8| Gluten free: Use gluten-free flour. Everything else is naturally gluten free.
9| Dairy free: Use dairy-free yogurt and dairy-free cottage cheese (or silken tofu).
Try my Crispy Garlic Parmesan Wings recipe.
1| Garlic version: Add 1 clove minced garlic to the pancake batter.
2| Cheesy version: Add 2 tbsp grated Parmesan to the pancake batter.
3| Spicy version: Add a pinch of cayenne or red pepper flakes to the topping.
4| Herby version: Add fresh parsley, chives, or cilantro to the topping.
5| Smoked salmon version: Top with smoked salmon and capers. Fancy.
6| Avocado version: Serve with sliced avocado on the side.
7| Breakfast bowl version: Crumble the pancakes into a bowl, top with a fried egg and the cottage cheese mixture.
Try my Grilled Chicken Shawarma with Creamy Yogurt Sauce recipe.
1| Squeeze the grated potato and zucchini. This is the most important step. Excess moisture = soggy pancakes. Squeeze until no more liquid drips out.
2| Use a non-stick pan. These pancakes are delicate. A good non-stick pan makes flipping much easier.
3| Don't make the pancakes too big. Smaller pancakes (2 tablespoons of batter) are easier to flip and cook more evenly.
4| Flatten the batter with the back of a spoon. Thicker pancakes won't cook through. Flatten to about ½ inch thickness.
5| Don't overcrowd the pan. Leave space between pancakes. Cook in batches if needed.
6| Serve immediately. These pancakes are best fresh and hot. They lose their crispiness as they cool.
Try my Tuna and White Bean Protein Dip recipe.
1| Potatoes are cheap. One potato costs pennies. Buy a bag.
2| Zucchini is affordable. One zucchini costs a few dollars. Use a quarter here, save the rest for other meals.
3| Cottage cheese in bulk. Large tubs are cheaper than small containers. Use the rest for breakfast bowls or snacks.
4| Eggs are still a bargain. One egg for 25g of protein? Great value.
5| Dill from a garden. One plant costs a few dollars. Endless fresh herbs.
6| Radishes are cheap. A bunch costs a few dollars. Use the greens in salads too.
Try my Sweet Potato and Peanut Stew recipe.
Try my Sweet Potato and Tofu Hash recipe.
Fridge (pancakes only): Store in an airtight container for up to 3 days. The pancakes will lose crispiness but remain delicious.
Fridge (topping only): Store in an airtight container for up to 4 days. Do not freeze.
Fridge (assembled): Not recommended. The pancakes will get soggy. Store separately.
Freezer: Freeze pancakes for up to 2 months. Place on a baking sheet to freeze individually, then transfer to a freezer bag. Separate layers with parchment paper.
Reheating pancakes:
Reheating topping: Do not reheat. Serve cold or at room temperature.
Meal prep strategy: Make the pancakes. Freeze them. Make the topping fresh (takes 2 minutes). Reheat pancakes in the toaster. Top and eat.
Look, I love a classic potato pancake. But most of them are fried in oil and served with sour cream. This version is lighter, healthier, and packed with protein without sacrificing flavor.
Grated potato and zucchini. Egg and cottage cheese. Fresh dill and shallot. Pan-fried until crispy. Topped with a creamy cottage cheese-yogurt-herb-radish mixture.
Twenty minutes. One pan. 25g of protein.
Make it for breakfast. Make it for a light lunch. Make it for a post-workout meal. Make it when you have potatoes and no idea what to do with them.
However you serve it, you're getting a potato pancake that's crispy, savory, and so satisfying.
Now go grate some potatoes.
~ Danny Davis
P.S. If you try the smoked salmon version, let me know. That's my go-to upgrade. Top with smoked salmon and a dollop of the cottage cheese mixture. Fancy brunch at home.
I made potato pancakes that are actually good for you. 😤 Grated potato and zucchini, egg, dill, spelt flour, pan-fried until crispy. Topped with cottage cheese, yogurt, radishes, and dill. 20 minutes. 25g protein. 🥞
Servings 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Approximate Glycemic Index (GI): 50–55 (medium)
Approximate Glycemic Load (GL) per serving: 20–24 (medium)
Note: This recipe has moderate carbohydrate content (42g per serving) with 6-8g of fiber from potato, zucchini, spelt flour, radishes, and dill, resulting in approximately 34-36g of net carbs. The main carb sources are potato (medium to high GI, but cooling potatoes after cooking increases resistant starch and lowers GI), zucchini (low GI), spelt flour (medium GI, higher in fiber than white flour), and radishes (low GI). The high protein (25g) and fat (18g) help lower the overall glycemic response. For a lower GL version, reduce potato to 3 oz, increase zucchini, and use almond flour instead of spelt flour. For context, pure glucose has a GI of 100.
