Cottage Cheese Pancakes made with four healthy ingredients and crazy delicious. They’re low calorie, gluten free and super simple to make. These protein pancakes are soon to be your new everyday breakfast favorite! Gluten Free + Low Calorie
It’s Monday peeps and I’ve got some delicious Cottage Cheese Pancakes for you! I know what you’re thinking. Cottage cheese in a pancake? Yes! They’re thick, chewy and OMG mysteriously good. Guys, think of it this way. It’s no different than putting Greek yogurt in pancakes. Just as creamy and just as good. You gotta trust me on this one!
A few weeks ago a friend tells me about this amazing protein pancake she’s been making every weekend and how I should put it on the blog. I had to laugh when she told me the ingredients because it was the exact same protein pancake recipe aka cottage cheese pancakes I’ve been making for years.
It was then that it dawned on me that I should make it official on the blog. Truthfully I attempted to post these once last year but the pictures were yuck and well, I guess I sort of forgot about them. BUT I know you’ll forgive me once you try them because you will fall in love with them!
Not a cottage cheese fan? Not to worry! I can’t stand cottage cheese on its own, but in these Cottage Cheese Pancakes I don’t even know it’s in there. They taste like cinnamon-y oats. So before you snub your nose, you need to trust me and give this protein packed stack a try.
Now I wanna tell you something important so before you run to the kitchen listen up! I am lactose intolerant which means I lack the enzyme in my body to convert lactose to glucose. This means I get really sick when I eat dairy. YUCK YUCK! But I can still eat cottage cheese because I buy one that’s lactose free. Holly lifesaver because these are my post workout pancakes I don’t know what I’d do without them!
These Cottage cheese Pancakes are made with just four ingredients so all you have to do is toss them in a blender and cook. Pancake making could not be easier or better for you so NO EXCUSES peeps.
These Cottage cheese Pancakes are made with just four ingredients so all you have to do is toss them in a blender and cook. Pancake making could not be easier or better for you so NO EXCUSES peeps. I will warn you though. This recipe makes a lot of pancakes. I usually freeze half the batch and they last me two weeks. I hope you love them as much as I do because I have a lot more cottage cheese recipes coming your way!
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Cottage Cheese Pancakes
Ingredients
- 2 cups Gluten Free rolled oats
- 12 large egg whites or 6 whole eggs
- 2 cups low fat cottage cheese
- 2 tsp cinnamon
Instructions
Heat a skillet to medium high heat and spray with nonstick cooking spray. Add all ingredients to a food processor or blender and blend until mixed thoroughly.
- Scoop 1/4 cup of the batter onto the skillet to form a pancake.
- Cook until small bubbles begin to appear then using a spatula flip and cook another 2-3 minutes.
- Remove promptly from the skillet and place on a cooling rack while you repeat the process for remaining batter.
- Store in the refrigerator up to a week or freeze up to a month.
Recipe Notes
- Freeze pancakes up to 1 month or keep in the refrigerator up to 1 week.
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Custom Meal Plans
Work with Megan to develop a custom macro or standard meal plan to reach your goals.
What I Used To Make The Recipe
I love baking and cooking with cottage cheese! I can have yogurt and ice cream, but I’m not great with cheese and butter and straight up dairy. It is because of the lactose. Good old bodies.
I can do yogurt and some cheese. Other than that, forget about it!
Hi there…I made half this recipe and added a very very ripe medium banana and a tad more oatmeal…DELISH!
Girl why you up at 336 am??
I wasn’t. I was up at 4:30.
That’s still super early lol
So perfect! Cottage cheese is like Greek yogurt — you can use it in SO many different ways — not just straight-up! I bet these pancakes taste amazing, and your photos are so pretty!
YES! I am obsessed with it. I’m calling it the new Greek yogurt even though technically it’s old.
There was a time when I was downright obsessed with cottage cheese! But yes, lactose intolerant, so some cheeses are fine and others not so much. These are genius!
I would have never guessed you used to eat cottage cheese. I’ve accidentally bought the non lactose before and gotten really sick. I’m very careful about the now!
I used to be so anti cottage cheese, but it really is delicious mixed in with things – gives a great cheesecake flavor!
It really does mimic a cheesecake flavor. Thanks Sarah!
These pancakes almost look too good to be true–I already have cottage cheese on the grocery list so I can make these soon. Thanks!
–G
http://gingerwroot.com
You will love them!
As long as your pinky promise I won’t taste the cottage cheese I’m totally down for pancakes!! YUM
Promise! I am not a cottage cheese fan and they’re totally in disguise.
I love cottage cheese on its own with a little pepper but I love your idea of having these post workout. A little carb with some protein to help recover! Adding to the list to make next week!
Guaranteed you will love it then!
Can I use regular rolled oats and regular cottage cheese?
I would image yes.
It says they are 71 calories each and in the notes it says 95 calories each haha.. Either way there super healthy and sound amazing with maybe some chia jam on top! holy yum i must try these
The notes are correct at 95. The recipe cards were switched over last month so all the old ones are messed up. I’m slowly fixing them but it’s a lot of work.
These look really good! What brand of lactose free cottage cheese do you use?
Breakstones maybe? I can’t remember off hand. I get it at Walmart. It’s the only cottage cheese I found there that’s lactose free.
Thanks! None of my local groceriy stores carry lactose free cottage cheese. Maybe I’ll head on over to a Walmart or Target and see what they have.
When you say they can be frozen do you mean the leftover batter or the pancakes themselves?
You freeze them as pancakes.
Love these pancakes!! Do you notice a difference when you use eggs white compared to whole eggs?? Thanks for sharing!
I never use whole eggs so I’m not sure.
Ok. Thanks. I make these almost every day! My kids devour them! We like to add semi sweet chocolate chips to ours!
I have always loved pancakes, but haven’t eaten them much for nutritional reasons. But now, I can eat pancakes as often as I want to! Thanks for the easy, healthy and delicious recipe!
Hi Megan, thanks for the delicious recipe. Your preface mentions it will make a lot of pancakes so I went ahead & quartered the recipe it so we would only have 4 pancakes it turned out great. My only question refers to the quantity being 16 pancakes. In your directions it calls for pouring in 1/4 of batter to make 1 pancake wouldn’t it be 1/16? Thanks again for sharing this!
Hi Tiffany, it’s only 1/4 CUP of the batter to be used per serving so 1/4 cup equals 1 pancake. It definitely makes 16 pancakes when you measure this way. Glad you liked the recipe!
Fantastic recipe! Thank you 🙂