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cottage cheese protein pancakes
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5 from 1 vote

Oatmeal Cottage Cheese Pancakes

Fluffy, healthy oatmeal cottage cheese pancakes—high protein, gluten-free, and easy to make. Perfect breakfast with oats, spelt, or your favorite flour!
Prep Time15 minutes
Total Time15 minutes
Course: Breakfast
Cuisine: American
Keyword: healthy
Servings: 7 pancakes
Calories: 84kcal

Equipment

Ingredients

  • 1 cup Cottage cheese
  • 2 Eggs large
  • 1 teaspoon Vanilla extract
  • 1-2 teaspoons Maple syrup/honey/sugar optional
  • ½ cup Oat flour read notes
  • Pinch Salt
  • 1 teaspoon Baking powder
  • ½ teaspoon Cinnamon optional
US Customary - Metric

Instructions

  • In a blender place cottage cheese, eggs, vanilla extract and sweetener. Blend for a few seconds, just until smooth.
  • Add flour, salt, baking powder and cinnamon (read recipe notes). Blend just until combined.
  • Heat a large non-stick pan over medium heat. Lightly coat with oil or cooking spray.
  • Pour about 1/4 cup and cook until bubbles form on the surface, and the edges start to look set, about 1-2 minutes. Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.
  • Serve with fresh fruit or maple syrup.

Video

Notes

  • Flour: This recipe uses oat flour, which makes these pancakes gluten-free (as long as you use certified GF oats). You can also use spelt flour, whole wheat flour, almond flour (for a keto version), or any flour of your choice—just adjust the consistency if needed.
  • Cottage Cheese: While you can use unblended cottage cheese, it’s highly recommended to blend it for a smoother, creamier batter. This helps create a uniform texture and ensures your pancakes turn out soft and fluffy—without any curdled bits.
  • Sweeteners: The sweetener is optional. Use maple syrup, honey, coconut sugar, or your favorite sugar-free alternative like stevia or monk fruit. You can also skip it altogether and serve with sweet toppings instead.
  • Blending tip: Don’t over-blend the batter—just blend until smooth. Overmixing can make the pancakes dense.
  • Rest the batter: Let the batter rest for 5 minutes before cooking to thicken slightly and make fluffier pancakes.
  • Storage: Store leftover pancakes in an airtight container in the fridge for up to 3–4 days, or freeze for up to 2 months. Reheat in a skillet, toaster, or microwave.
  • Nutrition Info: The nutritional breakdown is calculated per pancake. This recipe makes approximately 7 medium-sized pancakes.
  • Watch the video: Want to see exactly how it's done? Watch the full step-by-step video in the recipe card or on my YouTube channel.
  • FAQs: Got questions? Scroll down to read the FAQ section below for common substitutions, troubleshooting, and more tips.

Nutrition

Calories: 84kcal | Carbohydrates: 7g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 52mg | Sodium: 175mg | Potassium: 82mg | Fiber: 1g | Sugar: 1g | Vitamin A: 110IU | Vitamin C: 0.01mg | Calcium: 72mg | Iron: 1mg