These easy flourless Cottage Cheese Pancakes are made quickly in 20 minutes with just 6 ingredients. Since the pancake batter is made in a blender, no mixing bowls are needed! This Dietician developed recipe for Cottage Cheese Pancakes are a high protein breakfast and are made with oats for added fiber and nutrition.
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Cottage Cheese Oatmeal Pancakes
I’m coming at you with a new cottage cheese recipe since these Cottage Cheese Taco Bowls, Cottage Cheese Queso, and Cottage Cheese Pizza Bowls have been so popular.
Say hello to a delicious, fluffy stack of protein pancakes!
These pancakes are made without flour and are naturally gluten free. If you follow gluten free diet, use gluten free oats or purity protocol oats to avoid cross contamination.
And thanks to the magical ingredient that cottage cheese is, you get 10 grams of protein per pancake without protein powder!
This Dietitian-developed recipe will help you stay on track of your macros for breakfast or even as a healthy snack without sacrificing flavor or fun.
Cottage Cheese Pancake Ingredients
- Cottage Cheese – I use low-fat cottage cheese but you can use whichever you prefer. Full-fat cottage cheese contains more oil/fat and works great in this recipe but I go with low-fat for lower calories. Just be sure to use a plain cottage cheese and not one that includes flavors or fruit.
- Oatmeal – these cottage cheese pancakes have no flour. Instead, they’re made with oatmeal, making this a simple flourless pancake recipe.
- Eggs – eggs add moisture, healthy fat, and protein to the pancakes. They also help to thicken and bind the batter.
- Pure Maple Syrup and Vanilla Extract – adds a touch of sweetness and flavor to the pancakes. You can use a sugar-free syrup if you prefer.
- Baking Powder – baking powder is activated by moisture so you’ll notice the batter will start to puff soon after blending. This is what creates nice, fluffy pancakes. Be sure to double check that you’re using baking powder and not baking soda.
Be sure to check out the full recipe and ingredient list below
TOOLS YOU’LL NEED
- Blender – a high speed blender is best when blending oats for a smooth texture.
- Griddle – I prefer a double electric griddle for more cooking surface and even cooking. You can also cook the pancakes in a skillet.
- Pancake Turner – this small flexible turner is my favorite for pancakes.
- Digital Kitchen Scale – the most accurate way to measure your ingredients for calorie counting and macros.
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How to Make Cottage Cheese Pancakes with Oats (Visual Instructions)
Serving Suggestions
- The classic combo of maple syrup and butter is always a winner.
- Try topping with vanilla Greek yogurt and fresh berries for even more protein and fiber!
- Fresh jam and peanut butter are tasty and nostalgic.
- Bananas, walnuts, honey and a smear of coconut oil is hard to beat.
Note: Fresh or frozen berries or chocolate chips can be added to the batter right before cooking.
Leftovers and Storage
Once fully cooled, store these pancakes in an airtight container in the fridge for up to 2 days.
Reheat in the microwave for about 30 seconds, or in the toaster or toaster oven. Condensation can make them a little rubbery, so I prefer to freeze leftover pancakes.
You can freeze these cottage cheese oat pancakes by creating a stack of cooled pancakes and separating the layers with pieces of parchment paper for easy removal. Place the stack in a gallon-sized resealable freezer bag and place in the freezer for up to 1 month.
Pancakes can be reheated from frozen in the microwave or toaster oven.
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Cottage Cheese Oat Pancakes
Ingredients
- 1 cup Low Fat Cottage Cheese 245g
- 1 cup Old Fashioned Rolled Oats 125g
- 3 large Eggs
- 2 tablespoons Pure Maple Syrup
- 2 teaspoons Pure Vanilla Extract
- 2 teaspoons Baking Powder
Instructions
- Combine the cottage cheese, oats, eggs, maple syrup and vanilla in a high-powered blender. Cover the blender and blend these ingredients on high for about 30 seconds or until there are no chunks of cottage cheese or oats. If using a Vitamix, start low and slowly increase to full speed. Scrape the sides of the blender with a rubber spatula, if needed.
- Once the batter is a smooth, even consistency, add the baking powder and blend again for several seconds or until the baking powder is fully incorporated. Avoid overmixing.
- Allow the batter to rest for at least 5 minutes before pouring. While batter is resting, heat a lightly oiled medium-sized nonstick skillet over medium heat.
- Pour 1/3 cup of batter (or ¼ cup for smaller pancakes) on the lightly oiled and preheated skillet. Once air bubbles form and pop on the surface of the pancake and the edges become slightly firm, flip the pancake and allow it to cook on the other side.
- Once the pancake is golden brown on both sides, remove from the skillet and set aside. Repeat for the remainder of the batter. Reduce the heat as the pancakes cook, and the pan gets hotter to prevent the pancakes from burning.
Notes
- Calories and nutritional information is approximate and will be determined by the exact ingredients and amounts used. Please use a nutrition calculator and weigh your ingredients for the most accurate nutritional information
- Each pancake is an excellent source of selenium, phosphorus, manganese, and vitamin B2, and a good source of zinc, vitamin B12, and B5.
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Delicious pancakes, filling and healthy! I will send the recipe and site to my friends.
Thank you, Debbie!