Cottage Cheese Pancakes are a healthy, protein packed twist on your breakfast favorite! With crispy edges and a soft, fluffy center, you will never go back to normal pancakes again!
More breakfast recipes right this way! Try my Apple Cinnamon Pancakes, Fluffy Blueberry Pancakes, Skillet Breakfast Potatoes, Easy Banana Pancakes, Easy Healthy Granola Recipe, and Lemon Ricotta Pancakes.
Why This Recipe Works
Healthy & Hearty: These cottage cheese pancakes are a healthy and hearty way to start your day! The cottage cheese adds protein and a slightly tangy flavor while the oats add substance and healthy carbs. You will feel like you are being indulgent with these pancakes, but that is far from the truth! Serve with fresh fruit and honey or maple syrup for some natural sweetness.
Hidden Protein Goodness: I know that some people have strong feelings about cottage cheese, but it is hardly even noticeable in these pancakes! It is blended up so the texture is creamy and smooth. It adds a hint of flavor, but mostly it is just a hidden ingredient that is packed with protein! Even if you have picky eaters, these are definitely worth giving a try.
Easy no flour cottage cheese pancakes use pantry staples to make a delicious breakfast! Here’s what you’ll need:
- Cottage Cheese: Small curd low fat cottage cheese works best in this pancake recipe and is packed with protein!
- Old Fashioned Rolled Oats: This is a naturally gluten-free pancake recipe thanks to the oats! If you are strictly gluten-free, make sure the oats you have a certified gluten-free.
- Eggs: Eggs give the pancakes lift and structure!
- Baking Powder: Baking powder helps them get nice and fluffy in the pan.
- Vanilla: For flavor!
- Salt: A bit of salt just balances the flavors here.
Here’s How to Make It
Step by Step Instructions
- Blend the Ingredients: Measure out the oats and cottage cheese into a bullet blender, and add the eggs, baking powder, vanilla and salt. Blend until smooth.
- Cook the Pancakes: Heat a large non-stick skillet or frying pan over a medium high heat. Prep with cooking spray before cooking, using 2 tbsp of the batter per pancake and flipping once golden. Keep the pancakes warm while you finish the batch.
- Serve: Serve with unsweetened yogurt or syrup and fresh berries. Enjoy!
- Don’t smash the pancakes while they are cooking! Resist the urge to smash the cottage cheese pancakes with your spatula once you flip it for the fluffiest pancakes possible! Smashing them creates flat, dense pancakes.
- Cook on medium to medium high heat! Don’t crank up the heat just to finish cooking these more quickly. You need the heat to be on medium or medium high (depending on your stove), so that the edges get golden brown but the middle still has time to cook!
- To keep the pancakes warm while you finish the batch, place them on a baking sheet in a 200 degree oven.
- For a healthy, balanced breakfast, serve these cottage cheese oatmeal pancakes with your favorite yogurt, honey or maple syrup, and bananas or berries! Or try spreading your favorite nut butter on top for extra protein and nutty flavor!
Frequently Asked Questions
Store your leftover pancakes in an airtight container in the refrigerator for up to 3 days! Reheat them in the microwave or in a skillet for crispy edges.
Definitely! I recommend freezing them with a bit of wax paper or parchment paper in between each one in an airtight container. Freeze for up to 3 months. To reheat from frozen, spray a skillet with cooking spray and heat them up until warm throughout!
More Breakfast Recipes to Try
- Fluffy Buttermilk Pancakes
- Homemade Granola Recipe
- Banana Pancakes
- Egg Breakfast Muffins
- Oatmeal Breakfast Bars
Did you make this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me on social media when you share a photo of your CDLC creation!
Cottage Cheese Pancakes
- ½ cup small curd low fat cottage cheese
- ½ cup old fashioned rolled oats
- 2 large eggs
- 1 tsp baking powder
- 1 tsp vanilla extract
- pinch salt
- cooking spray
- Measure the cottage cheese and the oats into a bullet blender, and add the eggs, baking powder, vanilla and salt. Blend until smooth.
- Heat a large non-stick skillet or frying pan over a medium high heat. Prep with cooking spray before cooking, using 2 tbsp of the batter per pancake and flipping once golden. Keep the pancakes warm while you finish the batch.
- Serve with unsweetened yogurt or syrup, and fresh berries.