Go Back
–+ servings
Stack of cottage cheese pancakes on a plate topped with syrup.
Print Recipe
5 from 1 vote

Cottage Cheese Pancakes

These high protein cottage cheese pancakes are easy and delicious. Made with cottage cheese, almond milk, eggs, and more. It's a high protein breakfast that will keep you full and fulfilled until lunch.
Prep Time7 minutes
Cook Time8 minutes
Total Time15 minutes
Course: Breakfast
Cuisine: American
Servings: 4
Author: JENNIFER GAMBLE

Equipment

  • 1 High Powered blender or Food Processor

Ingredients

  • 1/4 cup cottage cheese 4%
  • 2 eggs
  • 1 cup rolled oats blended down into oat flour
  • 1/4 cup almond milk
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon

Instructions

  • If using rolled oats, place them into a food processor and blend until they are fine and smooth and have a flour-like consistency.
  • Add 1 cup rolled oats blended down into oat flour, 1/4 cup cottage cheese, 2 eggs, 1/4 cup almond milk, 1 1/2 teaspoons baking powder, 1 teaspoon vanilla extract, and 1 teaspoon cinnamon to a food processor or a high-powered blender and blend until smooth, about 30-45 seconds. Allow the pancake mixture to rest for about 5 minutes, and it will thicken up.
    Ingredients blended together to make cottage cheese pancakes.
  • Heat a griddle or skillet over low/medium heat. Add a pat of butter to the skillet and then carefully pour the pancake mixture onto the hot surface using a 1/4 cup scoop for small pancakes and 1/3 cup scoop for larger pancakes.
    pancakes being poured into a skillet.
  • Cook for 2-3 minutes on one side, then carefully flip and cook for an additional 2 minutes on the other.
  • Serve warm with your favorite toppings and maple syrup.
    pancakes being served on a dish with fresh fruit.

Notes

Gluten Free: Make sure to use gluten-free oats or oat flour to keep this recipe gluten-free.
Use low/medium heat: This ensures even cooking without burning.
Don’t overmix the batter: Stir just until the ingredients are combined to keep the pancakes fluffy.
Let batter rest: Letting the batter rest for 5 minutes results in lighter pancakes.
Sizes: Use 1/4 cup scoop for smaller pancakes and 1/3 cup scoop for larger pancakes.

Nutrition

Calories: 276kcal | Carbohydrates: 42g | Protein: 12g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 84mg | Sodium: 256mg | Potassium: 262mg | Fiber: 6g | Sugar: 1g | Vitamin A: 139IU | Vitamin C: 0.02mg | Calcium: 166mg | Iron: 3mg