These cottage cheese pancakes are made with only 4 ingredients, and the batter is made completely in a blender! Make a big batch of these fluffy pancakes on the weekend and enjoy these high protein pancakes throughout the week!
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There's nothing better than a filling, healthy breakfast before school or work in the morning. These healthy pancakes are full of protein, fiber, and so delicious! You won't believe how easy they are to make!
A filling breakfast is so important when starting your day! These are great pancakes to serve the kids too because they are full of protein, but they taste delicious!
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Ingredients You'll Need
You only need a few simple ingredients for these healthy cottage cheese pancakes!
- Oats. You can use oat flour if you have it around, or you can use rolled oats like I am using here.
- Cottage Cheese. Your favorite variety of cottage cheese.
- Large eggs. Three eggs or four egg whites for a low fat pancake
- Baking powder. This will make the pancakes light and fluffy.
What Type of Cottage Cheese is Best?
You'll want cottage cheese with small curds for this recipe. Low fat cottage cheese or fat free cottage cheese can will all work. The great thing about cottage cheese is there are 14 grams of protein per cup. That's a lot of protein to have and these pancakes will keep you full for a while!
If you don't have cottage cheese you can use sour cream or you can make these Greek yogurt pancakes by using Greek yogurt instead.
Equipment To Gather
Let's Make Cottage Cheese Pancakes!
In a blender, add the cup cottage cheese, cup of oats, baking powder, and eggs. Blend them for 2-3 minutes or until the batter is smooth and the wet ingredients have fully blender with the dry ingredients and there are no more chunky pieces.
Pour the batter into a medium bowl to make it easier to scoop into the pan. The consistency of the batter should be of traditional pancake batter.
Add butter or coconut oil to a non-stick pan or a large nonstick griddle over medium heat. Place a scoop of batter into the pan and let it cook for 2-3 minutes or until bubbles come up the center of the pancakes and the edges are dry.
Flip the pancakes on the second side and cook until they are lightly browned.
Pro Tip! Add more butter or oil to the pan after each batch of pancakes. This will make sure the pancakes do not stick to the pan.
The Secret to Perfect Pancakes
- Do not push down on the pancakes when you flip them. Though it might be tempting to push down on the pancakes, that stops the pancakes from being as fluffy as they can be.
- The pancakes are ready to flip when the middle bubbles. Small bubbles will start to come through the batter. The edges of the pancakes will also start to dry out. When you see these two signs, it's time to flip the pancakes.
- Use an ice cream scoop or a measuring cup to measure the batter. This ensures the pancakes are all the same size will cook evenly.
- Do not cook the pancakes too high. Medium heat is the best for cooking pancakes. Too high and the outside will be too cooked and the inside will be raw. Too low and the pancakes will take a long time to cook.
Variations
- Serve this oatmeal cottage cheese pancake recipe with maple syrup and lots of fresh fruit!
- Add delicious ingredients into the batter! Think of this batter as the base batter. You can add peanut butter, vanilla extract, cinnamon, chocolate chips, or blueberries to these delicious pancakes!
- Change up the dry ingredients! You can use oat flour, instant oats, or whole wheat flour in these pancakes. You would use the same amount of flour as you would oats.
Storage Tips
How to store the batter. Once the pancake batter is mixed together, cover the batter with plastic wrap or place it in an airtight container. The batter will stay fresh in the refrigerator up to 24 hours.
How to store leftover pancakes. Let the pancakes cool to room temperature and store leftovers in an airtight container in the refrigerator. To reheat the leftover pancakes, place them in the toaster oven for 1 minute or until the pancakes are warm. You can also reheat the pancakes on the stovetop in a dry pan.
To keep the pancakes warm, after they are cooked place them on a parchment lined baking tray or baking sheet and keep them warm in a 200 degree oven. This will keep them warm so you can serve them all at once.
To freeze the pancakes, place the leftover pancakes into a freezer bag and freeze them for up to 3 months. Heat the pancakes up in a toaster oven when you are ready to enjoy them.
Frequently Asked Questions
If you don't have a blender, you can use a food processor or a hand blender. Both would work to blend the oats and cottage cheese together.
To make these silver dollar pancakes, spoon out 2-tablespoon portions into the hot skillet. To make the pancakes bigger, use an ice cream scoop or a ¼ cup measuring cup to ensure the pancakes are all the same size.
More Pancake Recipes
- More Delicious Recipes For Breakfast
- Applesauce Pancakes
- Pumpkin Pancakes with Pancake Mix
- Nutella Pancakes
- Kefir Pancakes
- Strawberry Banana Pancakes
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📖 Recipe
Cottage Cheese Pancakes
Ingredients
- 1 cup Rolled Oats
- 1 cup Small Curd Cottage Cheese
- 3 large Eggs
- ½ teaspoon Baking Powder
Instructions
- Add all the ingredients to a blender. Blend for 2-3 minutes. The batter should be smooth and have no chunks left in it.
- Heat a skillet over medium heat. Add a tablespoon of butter or oil to the pan.
- Scoop the pancake batter into the pan. Cook for 2-3 minutes on the first side. When the pancake edges are dry and there are bubbles coming up the pancakes, flip the pancake onto the other side.
- Cook for another 2-3 minutes or until the pancakes are golden brown. Remove the pancakes from the pan and serve!
Video
Notes
- Do not cook the pancakes too high. Medium heat is the best for cooking pancakes. Too high and the outside will be too cooked and the inside will be raw. Too low and the pancakes will take a long time to cook.
- Depending on how big you make your pancakes will depend how many pancakes you make.
- Store leftover pancakes in the refrigerator in an airtight container for up to 4 days.
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