Breakfast, Brunch
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!
10 minTotal
2servings
Balanced
303
kcal
- 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
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.
303
kcal
Per serving, estimated automatically, not a substitute for professional dietary advice.
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.