Cottage Cheese Pancakes

5 from 9 votes

Cottage Cheese Pancakes

These easy Cottage Cheese Pancakes are the perfect high protein breakfast. With crisp edges and a soft melt-in-your-mouth center, you'll never guess they are healthy, flourless and packed with 26 g of protein!

Prep Time5

Cook Time5

Total Time10

Course: Breakfast, Brunch

Cuisine: High Protein, Low calorie, Low carb

Keyword: cottage cheese, oats

Servings: servings

Ingredients

1 cup (220 g) cottage cheese minimum 2% fat, see notes*
2 eggs
¾ cup (70 g) rolled oats or preferred flour, see notes*
1 tbsp maple syrup more to taste
1 ½ tsp baking powder
1 tsp vanilla extract
½ tsp ground cinnamon optional

Instructions

Blender Cottage Cheese Pancakes with Oats

Add to a blender cottage cheese, eggs, rolled oats, maple syrup, baking powder, vanilla and cinnamon. Blend until smooth, but do not over-blend the batter.
Preheat a large nonstick skillet over medium heat. Grease it well with oil or butter to prevent sticking.
Pour one scoop of batter into the hot and greased pan. Cook cottage cheese pancakes over low/ medium heat until the underside is golden and bubbles begin to appear on the surface, then flip with a spatula and cook until golden. Repeat the process until you run out of batter, greasing the pan between each pancake.
Serve immediately with your favorite toppings, or store for later.

Cottage Cheese Pancakes with Flour

In a mixing bowl, add cottage cheese, eggs, maple syrup, vanilla extract and cinnamon. Stir well until smooth.
Add flour and baking powder into the batter, then mix until combined. Do not over-mix.
Preheat a large nonstick skillet over medium heat. Grease it well with oil or butter to prevent sticking.
Pour one scoop of batter into the hot and greased pan. Cook over low/ medium heat until the underside is golden and bubbles begin to appear on the surface, then flip with a spatula and cook until golden. Repeat the process until you run out of batter, greasing the pan between each pancake.
Serve immediately with your favorite toppings, or store for later.

Notes

Ingredient Notes

Cottage cheese: I recommend full fat or minimum 2% fat cottage cheese, it makes pancakes richer and fluffier. If using a blender, small curd or large curd does not matter. If you make them in a bowl, small curd cottage cheese is preferred.
Eggs: Substitute with your favorite egg replacement, such as flaxseed egg.
Rolled oats: Use gluten-free if necessary. Or replace rolled oats with your favorite flour and make this recipe in a bowl.
Maple syrup: Add more to taste, or omit for savory pancakes. Substitute with honey, agave nectar or sugar-free sweetener of choice.

Nutrition