This Cottage Cheese Oatmeal Pancake will blow your mind! 30 grams of protein with 3 simple ingredients, ready to go in 10 minutes.
Contents
Fluffy, High-Protein Pancakes, Made with Cottage Cheese!
Have you joined the trend of making high-protein cottage cheese recipes?
I am not a huge fan of cottage cheese, so I was resistant to trying them at first.
This pancake uses cottage cheese to add moisture along with a hefty dose of protein. And if you’re like me – don’t worry! You can’t tell that cottage cheese is in it.
The cottage cheese gives these a rich, indulgent texture, but they taste just like regular pancakes -maybe better!
Even my picky 10 year old LOVES these pancakes!
Skip the protein powder pancakes and opt for this one made with 3 whole-food ingredients!
What You’ll Need
- Full-Fat Cottage Cheese (Greek yogurt can also be used as a sub)
- Oats (certified gluten-free oats if needed. I recommend rolled oats, not quick oats.)
- Eggs
- Optional: Sea Salt, Baking Soda, Vanilla Extract
Kitchen Tools:
- Vitamix Blender (any blender will work, but I love this one!)
- Avocado Oil cooking spray (olive oil or butter also work)
How to Make Oatmeal Cottage Cheese Pancakes
Step 1: Add the oats to a blender and process until a coarse oat flour forms.
Step 2: Add the eggs and cottage cheese. It’s optional, but adding 1/8 teaspoon of sea salt and baking soda, and 1/2 teaspoon of vanilla extract, makes these extra special.
Step 3: Heat a skillet over medium-low heat (lower than a regular pancake). Spray the pan with cooking spray or melt butter in the pan. Add the pancake batter (this recipe makes 1 large pancake or 3 smaller ones). For the best results, cover the pan with a lid while the first side cooks. Large pancakes are difficult to flip if not cooked through well.
Step 4: Cook the pancake until bubbles start forming around the edges.
Step 5: Flip the pancake and cook another 2-3 minutes on the other side until golden brown.
Step 6: Serve pancakes hot. Top with your favorite toppings, like butter and maple syrup, or berries, bananas, chocolate chips or nut butter!
How to Serve Cottage Cheese Pancakes
Serve these healthier, high-protein pancakes any way you enjoy regular pancakes. My 10-year old doesn’t even know I am making a healthier option!
These fluffy cottage cheese pancakes make a delicious brunch, served with fresh fruit and bacon!
They are also a quick breakfast for busy weekday mornings.
To Top:
- Fresh Berries
- Bananas
- Raspberry Chia Jam or Strawberry Chia Jam
- Maple Syrup
- Butter
- Chocolate SunButter or other nut butter
Variations
Banana Cottage Cheese Pancakes: After making the batter, thinly slice a ripe banana into the batter. Pour it in to the pan and cook as directed in the recipe.
Chocolate Chip Protein Pancakes: Add the batter to the skillet, then sprinkle 1-2 tablespoons chocolate chips over the top of the pancake. Cook the pancake as directed.
Blueberry Cottage Cheese Oatmeal Pancakes: Add 1/2 cup of fresh or frozen blueberries to the pancake batter. If using frozen blueberries, it’s important to cover the skillet with a lid while the first side cooks so the batter cooks evenly.
Make Smaller Pancakes: If you’d like to make these pancakes for a family or a group, double or triple the ingredients. Triple is 1 1/2 cups of oatmeal, 1 1/2 cups of cottage cheese, and 6 eggs. Pour the pancake batter into a skillet heated over medium heat in 5-6 inch circles. Cook the pancakes for 5-6 minutes until bubbles appear around the edges, then flip the pancakes and continue cooking for another 2-3 minutes. This yields about 10 pancakes.
Increase the Protein: Add extra protein to these by using 1/3 cup oats and adding 1/4 cup of protein powder, like an unsweetened/unflavored whey protein.
Meal Prep Cottage Cheese Oat Pancakes: Make these pancakes and store them in an airtight container. They are delicious cold, but if you can reheat them in a toaster oven, even better. Pack them with raspberries or blueberries.
Other Gluten Free Pancake Recipes
- Almond Flour Pancakes
- Perfect Buckwheat Pancakes
- Healthy Peach Pancakes
- Oven Baked Pancake (Sheet Pan Pancake)
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Oatmeal Cottage Cheese Pancake
Equipment
Ingredients
- 1/2 cup oats
- 1/2 cup cottage cheese full fat recommended
- 2 eggs
- pinch sea salt optional
- pinch baking soda optional
- 1/4 teaspoon vanilla extract optional
Instructions
- Add the oats to a blender and process until a coarse flour forms.
- Add the eggs and cottage cheese. It’s optional, but adding 1/8 teaspoon of sea salt and baking soda, and 1/2 teaspoon of vanilla extract, makes these extra special.
- Heat a skillet over medium-low heat (lower than a regular pancake). Spray the pan with cooking spray or melt butter in the pan. Add the pancake batter (this recipe makes 1 large pancake or 3 smaller ones). For the best results, cover the pan with a lid while the first side cooks. Large pancakes are difficult to flip if not cooked through well.
- Cook the pancake until bubbles start forming around the edges.
- Flip the pancake and cook another 2-3 minutes to brown the other side.
- Serve pancakes hot. Top with your favorite pancake toppings, like butter and maple syrup, or berries, bananas, chocolate chips or nut butter!
Notes
How to Serve Cottage Cheese Pancakes
Serve these healthier, high-protein pancakes any way you enjoy regular pancakes. My 10-year old doesn’t even know I am making a healthier option! To Top:- Berries
- Bananas
- Raspberry Chia Jam or Strawberry Chia Jam
- Maple Syrup
- Butter
- Chocolate SunButter or other nut butter
My son loves these and I love giving him a sneaky high protein breakfast.