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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!
Jump to:
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!
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.
Variations
- 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
We're using a blender to make these easy cottage cheese egg white pancakes so it's quick and easy! You can also use a food processor. Here's what to do:
Step 1: Place all of the ingredients in a food processor or blender.
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.
Serving Suggestions
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.
Expert Tips
- 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.
Recipe FAQs
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)
Equipment
- Food Processor
- Electric Skillet
Ingredients
- 2 cups Gluten Free rolled oats
- 12 large egg whites or 6 whole eggs
- 2 cups low fat cottage cheese
- 2 teaspoons cinnamon
Instructions
- Heat an electric skillet to medium high heat. Place the 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.
Video
Notes
- 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!
Tiffany says
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!
Megan says
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!
Barry says
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!
Ashley Schapper says
Love these pancakes!! Do you notice a difference when you use eggs white compared to whole eggs?? Thanks for sharing!
Megan says
I never use whole eggs so I'm not sure.
Ashley Schapper says
Ok. Thanks. I make these almost every day! My kids devour them! We like to add semi sweet chocolate chips to ours!
Sheila says
When you say they can be frozen do you mean the leftover batter or the pancakes themselves?
Megan says
You freeze them as pancakes.
Allie says
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.
Allie says
These look really good! What brand of lactose free cottage cheese do you use?
Megan says
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.
Heather J says
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
Megan says
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.
Barbara Klapper says
Can I use regular rolled oats and regular cottage cheese?
Megan says
I would image yes.
Ashley says
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!
Megan says
Guaranteed you will love it then!
Sam @ PancakeWarriors says
As long as your pinky promise I won't taste the cottage cheese I'm totally down for pancakes!! YUM
Megan says
Promise! I am not a cottage cheese fan and they're totally in disguise.
Ginger Wroot says
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
Megan says
You will love them!
Sarah @ BucketListTummy says
I used to be so anti cottage cheese, but it really is delicious mixed in with things - gives a great cheesecake flavor!
Megan says
It really does mimic a cheesecake flavor. Thanks Sarah!
Michele @ Paleo Running Mommai says
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!
Megan says
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!
Blair says
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!
Megan says
YES! I am obsessed with it. I'm calling it the new Greek yogurt even though technically it's old.
Susie @ SuzLyfe says
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.
Megan says
I can do yogurt and some cheese. Other than that, forget about it!
Sandra says
Hi there...I made half this recipe and added a very very ripe medium banana and a tad more oatmeal...DELISH!
Erin @ Erin's Inside Job says
Girl why you up at 336 am??
Megan says
I wasn't. I was up at 4:30.
Brenda says
That's still super early lol