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Fluffy Cottage Cheese Pancakes

These Cottage Cheese Pancakes are a protein-packed breakfast idea made with rolled oats instead of flour. The batter comes together in just minutes!

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 2
Calories: 541 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 2 large eggs
  • ½ cup cottage cheese (see notes)
  • 1 ½ cups old fashioned rolled oats
  • 2 tablespoons maple syrup
  • 2 tablespoons olive oil
  • 2 teaspoons baking powder
  • ¼ teaspoon fine sea salt
  • ¼ cup water

Instructions

    Cup of Yum
  1. In a high-speed blender, combine the eggs, cottage cheese, oats, oil, maple syrup, baking powder, salt, and water. Blend until smooth, stopping to scrape down the blender to make sure all of the oats are evenly blended.
  2. Heat a large skillet over medium heat. When a drop of water instantly sizzles when dropped on the pan, you'll know it's ready to cook the pancakes. Spray the pan with cooking oil to prevent sticking, then pour some of the pancake batter into the center of the pan. (I use a ¼ cup per pancake.) Spread the batter out with the back of a spoon. The batter will thicken while it rests, but don't be tempted to add more water. Extra liquid added = gummy pancakes.
  3. Let the pancake cook for roughly 2 minutes, then slide a spatula under the pancake and flip it over. If the spatula doesn't easily slide under the pancake, wait another minute, then try again. After flipping the pancake, watch to see if the center puffs up. That's how you'll know it's cooked through to the center. On average, it takes 2 to 3 minutes for the first side to cook, and a little over 1 minute for the second side.
  4. Remove the cooked pancake, then repeat the cooking process with the remaining batter. Don't be surprised if the batter has thickened even more while waiting in the blender. Just spread it out with the back of a spoon in this case; the thicker batter will result in fluffier pancakes!
  5. Depending on the size of your pancakes, you should get about 7 to 8 pancakes from this recipe. Serve them warm with your favorite toppings.
  6. Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months. They reheat easily in the toaster for a fast morning.

Notes

  • Nutrition information is for half the batch. This information is automatically calculated and is just an estimate, not a guarantee.
  • Cottage Cheese Note: This recipe was tested with 4% cottage cheese (full fat/whole milk). I originally tried doubling the amount of cottage cheese in this recipe, but that results in very dense and rubbery pancakes. If you don't mind the difference in texture, feel free to experiment with using more.
  • Flavor Variations: Feel free to add in any flavorings you love, like fresh blueberries or a few chocolate chips. The easiest way to add these is by pressing them into the top of your pancake batter after it's on the pan. When you flip the pancake, the toppings will bake right in.

Nutrition Information

Calories 541kcal (27%) Carbohydrates 59g (20%) Protein 20g (40%) Fat 26g (40%) Saturated Fat 5g (25%) Polyunsaturated Fat 4g Monounsaturated Fat 14g Cholesterol 195mg (65%) Sodium 529mg (22%) Potassium 787mg (22%) Fiber 6g (24%) Sugar 15g (30%) Vitamin A 334IU (7%) Calcium 296mg (30%) Iron 4mg (22%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 541

% Daily Value*

Calories 541kcal 27%
Carbohydrates 59g 20%
Protein 20g 40%
Fat 26g 40%
Saturated Fat 5g 25%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 14g 70%
Cholesterol 195mg 65%
Sodium 529mg 22%
Potassium 787mg 17%
Fiber 6g 24%
Sugar 15g 30%
Vitamin A 334IU 7%
Calcium 296mg 30%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.