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–+ servings
a large cottage cheese pancake with blueberries scattered on top, on a blue and white striped linen towel
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High Protein Cottage Cheese Pancakes

This is such a magical pancake recipe, totally guilt free made with just oats, cottage cheese, and eggs, and somehow still so fluffy and delicious.
Course Breakfast
Cuisine American
Diet Gluten Free, Halal, Vegetarian
Prep Time 5 minutes
Cook Time 10 minutes
Servings 2 people
Author Farah Abumaizar

Ingredients

  • 1/2 cup old fashioned oats 56 g
  • 1/2 cup cottage cheese 120 g
  • 2 eggs eggs, room temperature
  • 1/4 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 2 tablespoon butter for cooking
  • handful chocolate chips or blueberries for topping, optional

Instructions

  • In a high powered blender, add the oats, cottage cheese, eggs, vanilla and baking powder and blend until smooth and creamy and combined and no oat flakes remain.
  • Heat the butter in a non-stick skillet over medium heat. Once the butter has melted and the skillet is hot, pour in the pancake batter (1/4 cup for smaller pancakes and 1/2 cup for a extra large pancake).
  • If using any toppings, now is when you dot the surface of the pancake batter with them (blueberries or chocolate chips). Let the pancake cook for 2-3 minutes and once the bottom is golde brown, flip over and let the second side cook for the same amount of time, until totally cooked through.
  • Enjoy with maple syrup, and more toppings if desired.

Video

Notes

Ingredient Notes:
  • You can swap the cottage cheese for Greek yogurt if that's what you have on hand.
  • Use gluten-free oats if you want to guarantee this recipe is gluten-free. Regular quick-cooking oats can also be substituted for the old-fashioned oats.
Recipe Tips:
  • Blend until fully smooth — leftover oat texture or cottage cheese curds will make for an uneven pancake.
  • Keep the heat medium-low and flip gently; this batter has no flour to protect it from scorching or falling apart.
  • To keep the pancakes warm while you are finishing up the flipping turn the oven to avreally low heat, 200 F (100C), and place a baking sheet in the oven. As soon as a pancake is done, transfer it to the baking sheet.
Storing Leftovers:
  • Fridge: airtight container, up to 3 days. Reheat in the toaster or microwave or even an air fryer briefly.
  • Freezer: up to 1 month, freeze a batch in a single layer on a baking sheet until frozen solid, then you can stack them in a freezer bag together without them sticking.