Oatmeal Cottage Cheese Pancakes
Oatmeal cottage cheese pancakes are fluffy, healthy, full of protein and fiber, and are an easy breakfast the whole family will enjoy!
Cottage cheese is a secret ingredient for more protein and can be used for many different dairy swaps. While I can eat regular cottage cheese right on toast, some still want to turn their noses up.
So today we are making pancakes using cottage cheese and oats for the base that are going to knock your socks off! These are also naturally flourless and gluten free, which is great for those with sensitivities.
Don’t forget to use cottage cheese for this delicious dip that is very similar to ranch, a garlic herb spread that is great for veggies and pretzels, or my famous buffalo chicken dip –again secret ingredient is whipped cottage cheese!
Ingredients
- Oats – I am using old fashioned. They have the best texture and consistency for this recipe.
- cottage cheese – we always buy full fat.
- eggs
- salt
- vanilla
- baking powder – helps to make the flapjacks fluffy!
- cinnamon
- Honey – could also use maple syrup
How to Make Oatmeal Cottage Cheese Pancakes
Combine all of the ingredients into a high speed blender or food processor. Blend until smooth.
Over medium heat, grease a large skillet with cooking spray.
Pour the pancake batter into the pan, leaving room between each.
Once the edges are golden brown and the batter bubbles, flip and cook for another 2 minutes.
Transfer to a plate and repeat for the remaining pancake batter.
Serve with your favorite toppings and enjoy!
Tips for Making
- To save time, you can make your pancakes using a griddle since it can hold more.
- If you need these to be gluten-free, don’t forget to check the oat label.
- Be sure to use a high blender or processor in order to mix all of the ingredients well.
- Check the expiration date of the baking powder before starting. If it has expired, the pancakes will not be fluffy.
- Keep the pancakes warm while you are making the other batches by placing them on a pan and setting them in the oven at the lowest temperature.
Pancake Topping Ideas
- Maple syrup or honey
- Fresh fruits (strawberries, blueberries, raspberries, bananas, etc.)
- Chocolate chips
- Whipped cream
- Nutella
- Fruit preserves (strawberry, raspberry, apricot, etc.)
- Powdered sugar
- Chopped nuts (walnuts, almonds, pecans, etc.)
- Shredded coconut
- Yogurt
- Warm butter
- Sprinkles (colored sugar or chocolate)
- Nut butter (peanut, almond butter, cashew butter, etc.)
These are just a few ideas to get you started. Feel free to mix and match or get creative with your pancake toppings to suit your taste preferences!
How to Store
Keep leftover pancakes in the refrigerator for 2-3 days. Reheat in the pan or microwave.
To freeze, allow them to cool completely. Transfer to a freezer bag, separating the layers using parchment paper.
Freeze for up to 1 month.
To reheat, place in the microwave or toaster directly from the freezer.
More Delicious and Healthy Breakfast Recipes:
- Strawberry Banana Muffins
- High Protein French Toast
- Carrot Cake Baked Oatmeal
- Protein Overnight Oats
- Oatmeal Date Bars (No Sugar Added, Dairy Free, Gluten Free)
Oatmeal Cottage Cheese Pancakes
Ingredients
- 3/4 cup old-fashioned oats
- 3/4 cup cottage cheese
- 3 large eggs
- 1/4 teaspoon salt
- 1 tsp vanilla
- 1 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 3 tbsp honey
Instructions
- Add all ingredients to a high speed blender and blend until smooth.
- Heat a large nonstick skillet over medium heat. Spray with cooking spray. Working in batches, add the batter to your pan, spacing pancakes evenly apart.
- Cook until the pancakes are set around the edges and golden-brown on the bottom. About 2 to 3 minutes.
- Gently flip the pancakes with a spatula and cook until the second side is golden-brown, 1 to 2 minutes more. Transfer to a plate.
- Repeat cooking the remaining batter.
- Serve warm with maple syrup, honey, butter, or jam.
- Makes 10 pancakes.
I’d lost my recipe for oatmeal cottage cheese pancakes. This recipe is great. My other didn’t use baking powder but I think it made the pancakes more fluffy My honey was crystallized so after the 1st tablespoon I used pure maple syrup and the taste was great!
Thanks for putting this recipe back into my hands
(In the past when my roommate couldn’t have dairy I used tofu and it worked great)