This easy Cottage Cheese Pancakes recipe is made in a blender using whole foods, and results in healthier pancakes that still taste amazing! Best of all, they contain 5 grams of protein at just 100 calories each.
Want more pancake recipes? Try Buttermilk Pancakes, Lemon Ricotta Pancakes, German Pancakes, or Strawberry Crepes!
We’ve been making these delicious Cottage Cheese Pancakes for years. In love that they’re protein pancakes with the same great taste and texture of regular pancakes, without flour, canola oil, sugar or butter!
Ingredients Needed:
- Eggs: Adds 12 grams protein.
- Cottage Cheese: Adds 13 grams protein
- Whole Grain Oats: Adds 14 grams protein, 10 grams fiber.
- Baking powder.
- Water.
- Olive Oil. You could substitute coconut oil
- Vanilla extract.
- Cinnamon.
- Protein Powder: Optional to add ½ scoop of protein powder to the batter if you’d like.
How to Make Cottage Cheese Pancakes:
Make Oat Flour: Add oats and baking powder to a blender and blend to make a fine powder.
Blend: Add cottage cheese, eggs, water, vanilla, oil, and cinnamon. Blend until smooth.
Cook: Pour pancakes onto a hot greased griddle then cook until golden on both sides.
Serve warm with fruit and real maple syrup.
Freezing Instructions:
Allow cottage cheese pancakes to cool, then lay them in a single layer on a plate or baking sheet and freeze for 30 minutes (to help keep them from sticking together). Then place them in a freezer safe container and freeze for up to 3 months. Warm from frozen in the microwave.
More Healthy Breakfast Favorites:
- Green Smoothie
- Vanilla Protein Shake
- Chocolate Protein Shake
- 5 Minute Whole Wheat Pancakes
- Breakfast Taquitos
- Skinny Banana Bread Muffins
- Strawberry Overnight Oats
- Easy Healthy Granola
- Instant Pot Yogurt
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Recipe
Cottage Cheese Pancakes
Ingredients
- 1 1/3 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- 1/2 cup cottage cheese
- 2 large eggs (or substitue a flax-egg)
- 1/2 cup water , milk, or dairy-free milk
- 1 teaspoon olive oil
- 1 teaspoon vanilla extract
- dash of cinnamon
Instructions
- Preheat a hot griddle or skillet over medium heat.
- Add oats and baking powder to a food processor or blender and blend until they're as fine as flour.
- Add the cottage cheese, eggs, water, vanilla, oil and cinnamon and blend until smooth.
- Pour about ¼ cup batter onto griddle to form pancake. Cook on one side until bubbles begin to appear on the surface of the pancake. Flip and cook on the other side until golden.
- Serve with fresh fruit and real maple syrup, or a low sugar syrup.
Notes
Nutrition
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*I originally shared this post February 2015. Updated January 2021 and May 2023.
These pancakes are delicious. I added some chopped pecans for texture.
WOW they were delicious loved the texture and the hint of cinnamon was great already passed on the recipe to others. So easy to make no one would ever know they were make with oatmeal and cottage cheese. Will be my go to recipe. Thx so much👍👏
Just wanted to advise, don’t use the Ninja smoothie blender for this- not big enough! Since I could not mix all the ingredients at once my first few pancakes were quite thin, and the remainder quite thick. I can appreciate that these have a nice texture, and with no wheat flour. I found them quite tasteless so I would suggest a lot more seasonings or toppings, either sweet or savory would be great. I put a little maple apple boursin, Saskatoon berry jam, and hemp seeds on top.
A good recipe to adjust to taste.
I made breakfast for dinner tonight with these pancakes and there was no complaining.
I gave this recipe a 5 star but would have given it 10 if I could. I made these over the weekend and they served me all week. They are the pancakes I love, perfect thickness, extremely moist, and full of protein that keeps my hunger at bay until lunch. And the flavor is so good that I can eat them by themselves on the go!
These pancakes are truly 5 ⭐️. made them on the weekend and served me well all week. They are filling, kept me satisfied until lunch and I don’t feel guilty eating them. They are exactly how I love my pancakes, perfect thickness, extremely moist and the flavor is so good that I can eat them by themselves on the go! I no longer need to go to a restaurant for pancakes as I like this recipe so much better!
I love cottage cheese pancakes because my kids love pancakes, so it’s a way of getting a balanced and high protein meal in to start their day! We’ve tried several other recipes and these are about similar in flavor. I did triple it and it was a very thick batter, so I added some extra milk. They were tasty, but still pretty dense compared to others ones I’ve made. But kids gobbled them up so that’s a win!
These are so good. We do breakfast for dinner once a week and are very particular about our pancakes. I saw this recipe with additional protein and was excited to try them. They were a hit with the whole family! While they are denser and thinner than a normal pancake, they are still perfectly sweet and delicious – the dash of cinnamon was chefs kiss! I served them with fresh Strawberries and homemade buttermilk syrup. Next time I am excited to try them with peanut butter and maple syrup. Will be making again SOON!