Cottage Cheese Protein Pancakes are made with four healthy ingredients and crazy delicious. They're low-calorie, gluten-free and super simple to make. These cottage cheese pancakes are soon to be your new everyday breakfast favorite! Gluten Free + Low Calorie
Have you tried Cottage Cheese Oatmeal Pancakes? I know what you're thinking, pancakes with cottage cheese?? But, yes it actually works. They're thick, chewy, and OMG mysteriously good.
Not a cottage cheese fan? Not to worry! I can't stand cottage cheese on its own, but this healthy Cottage Cheese Pancake recipe makes you realize you can eat it because you can't taste it when it's blended into fluffy pancakes. 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! They're on my meal plan every week.
Want to explore more ways to add more protein by cooking more recipes with cottage cheese? Try my cottage cheese waffles for breakfast, this cottage cheese mac and cheese for dinner, and chocolate cottage cheese cookies for a sweet treat!
Why You Will Love These Cottage Cheese Pancakes
- Simple Ingredients. These protein pancakes with cottage cheese are made with just four ingredients!
- Make the Batter in the Blender. 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.
- Perfect Pancakes. These cook up nice and fluffy and have the best flavor thanks to a touch of cinnamon! No one is going to know these are a healthier pancake option unless you tell them.
- Healthier Pancakes. We're adding protein and making these cottage cheese pancakes gluten-free with just a few simple ingredients!
Here's a quick look at the simple ingredients you need to make a batch of healthy cottage cheese pancakes.
- Oatmeal: We're blending these up so you can use old-fashioned oats or quick oats. Just make sure your oats are labeled gluten-free if you need to keep this recipe gluten-free.
- Cottage Cheese: Choose your favorite brand of cottage cheese. It will be blended up until smooth to disappear into your pancake batter.
- Egg Whites: For added protein and lower cholesterol. You can also use six whole eggs if you prefer but this will change the nutritional profile of your pancakes a bit.
- Cinnamon: Adds warmth and natural sweetness to these gluten-free cottage cheese pancakes.
Be sure to scroll down to the recipe card for the quantities of each ingredient you will be using.
- Lemon Cottage Cheese Pancakes: Skip the cinnamon and add a bit of lemon extract or freshly grated lemon zest to give your pancakes a bit of brightness.
- Cottage Cheese Blueberry Pancakes: Add a few blueberries to the pancake right after it's poured into the skillet.
- Chocolate Chip Pancakes: Add chocolate chips or cacao nibs!
- More Protein and Healthy Omega 3 Fatty Acids: Add hemp seeds or chia seeds to your pancake batter.
How to Make Cottage Cheese Pancakes
Step 2: Blend until everything is mixed thoroughly.
- Step 3: Scoop a quarter cup of the batter onto the heated skillet (I used an electric skillet) to form a pancake. Cook until small bubbles begin to appear and then flip them over with a spatula and cook another 2-3 minutes.
- Step 4: Serve and Enjoy!
How to Store
This cottage cheese pancake recipe makes a lot of pancakes. I usually freeze half the batch and they last me two weeks.
- Storing: Place the pancakes in an airtight container once they're fully cooled. Freeze the pancakes for up to 1 month or keep them in the refrigerator for up to 1 week.
- Freezing: You can freeze them individually by laying them out on a parchment-lined baking tray and flash-freeze for an hour. Once frozen you can transfer them to a container for storage. This method makes it super easy to remove exactly the number of pancakes you need.
- Reheating: You can reheat your oatmeal cottage cheese pancakes in the toaster oven, microwave, or in the oven on a baking tray. I find it's best to reheat them once they're thawed rather than reheating them frozen.
These make a quick and easy breakfast when made ahead of time but you can also serve them up as a healthy weekend or holiday breakfast or brunch.
- Brunch Serving Ideas: Combine them with this Denver Omelette Casserole or Greek Yogurt Eggs for something sweet and savory!
- Top your Pancakes: For a boost of protein top your pancakes with your favorite Greek yogurt and fresh berries! You can also choose your favorite low-sugar syrup or fruit sauce as well! Nut butters also make a delicious option for topping your healthy pancakes.
- Flipping Your Pancakes: Don't flip too early! Wait until the bubbles begin to pop and don't fill in and the edges look slightly dry.
- Use an Electric Skillet: It's not required but I do find you get much more control over the heat using an electric skillet.
- Keep the Pancakes Warm: Likely you will need to cook in batches so in order to keep your pancakes warm, transfer them to a baking sheet pan and hold them on warm in the oven until you're ready to serve.
For this recipe, you can't swap the oats for regular flour because we are making them in the blender. This method will overact the gluten in the flour and result in tough pancakes.
Not at all! The cottage cheese is blended until smooth and basically replaces the milk commonly added to pancakes. It does add richness which you commonly get from dairy added to baked goods.
More Pancake Recipes
If you tried this cottage cheese protein pancakes recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below.
Cottage Cheese Protein Pancakes (No Flour)
- Food Processor
- Electric Skillet
- 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.
- Freeze pancakes up to 1 month or keep in the refrigerator up to 1 week.
- If using whole yolks, divide the egg whites in half. Note, using whole eggs will increase the amount of fat grams per pancake.
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my weight loss clients.
- If you love this recipe, check out my low calorie cookbook for more delicious recipes and weight loss tips!