These cottage cheese oat pancakes are light, soft and fluffy. The perfect breakfast to start your day. Quick and easy to make using no white flour or sugar. They pack about 20g of protein per serving.
Have leftover cottage cheese? make this pizza for lunch, this egg salad for a snack and this cottage cheese treat for dessert. Stuck on what to cook for dinner? make these hidden liver meatballs or this chicken liver recipe.
I usually have eggs for breakfast but I always like to switch things up while keeping my protein intake higher. Thanks to cottage cheese which is is a high-protein, low-calorie food packed with essential vitamins and minerals like B vitamins, calcium, phosphorus, and selenium.
These oatmeal pancakes are packed with fiber, making them a gut-friendly choice. They're also kid-friendly, saving me the hassle of figuring out what else to cook for my little ones. I like to serve them with berries, bananas, and a drizzle of maple syrup.
Jump to:
Why I love this recipe
High protein: thanks to the cottage cheese and eggs in this recipe it's packed with protein to get a head start on the day. And keep you full of protein and energy.
Great for meal prep: Prep these pancakes on Sunday and enjoy protein-packed breakfasts throughout the week.
Serves everyone in the family: especially if you have kids, these are my family favorite.
Ingredients needed
Cottage cheese: You can use full fat, low fat or fat free cottage cheese. Full fat taste the best and enhances pancake fluffiness. I like to blend it for my pancakes but when I'm in a rush I just use the small curd type because I don't mind small pockets of cottage cheese.
Oat flour: If you want to keep it gluten free make sure to use certified gluten free oats/ oat flour. Rolled oats can work well if you blend them with the wet ingredients.
Eggs: Use good quality large eggs. Keep at room temperature for fluffier pancakes.
Maple syrup: I only use 1 tablespoon because I use it as a sauce. you can omit using it.
Baking powder: It's the leavening agent in this recipe that'll give it the air and fluffiness
Vanilla extract: You can replace it with vanilla paste or vanilla bean if you're feeling indulgent.
Cinnamon: A hint of cinnamon really complements the maple syrup and vanilla in this recipe. It also disguises sulfurous odor of eggs.
Butter: Used to grease the pan not in the batter. You can also use coconut oil or avocado oil instead.
How to make cottage cheese oat pancakes
In a blender mix the wet ingredients until combined- Eggs, cottage cheese, maple syrup, vanilla extract-.
Combine wet and dry ingredients in a bowl but do not overmix. Let the mixture sit for 5 minutes.
Scoop ¼ cup of the pancake batter onto a butter greased pan and cook covered on medium heat for 2 minutes or until bubbles appear then flip and cook on the other side until golden brown.
And enjoy!
Hanaa's recipe tips
- If you're short on time, cook the pancakes on two pans at once.
- Keep eggs at room temperature to help the pancake batter be lighter, fluffier and less dense.
- Leave the batter rest for 2-5 minutes while the oatmeal flour absorbs the moisture. If the batter is still too thick adjust the consistency by adding a tablespoon of milk.
- Use a non stick pan and use a small square of butter to grease the pan to cook each pancake.
- Keep the pancakes small to make flipping them easy.
- Cover the pan with a lid to trap heat, helping the pancakes rise and become extra fluffy.
- Once you see bubbles forming on the surface of the pancake, it's time to flip!
- Don't overmix the batter otherwise it will become dense and tough.
Recipe variations
This recipe is a basic version using vanilla and cinnamon but you can change it up with different combinations:
- Chocolate pancakes: Add a tablespoon of cocoa powder and a tablespoon of milk of choice to your pancake batter for a chocolatey pancake fix. You can also add semi-sweet or dark chocolate chips to the batter.
- Blueberry pancakes: Omit the vanilla and cinnamon from the base recipe. add lemon zest and fresh or frozen blueberries folded into the batter just before cooking.
- Banana Pancakes: Mash a ripe banana and mix it into the batter, which will add natural sweetness and a moist, fluffy texture.
Storage instructions
Fridge: Once cooled, store any leftover pancakes in an airtight container for up to 4 days.
Freezer: Once cooled, freeze any leftover pancakes in a freezer safe container or bag for up to two months.
Frequently asked questions
You can make them by checking the oat flour you use is certified gluten free. Alternatively, you can use almond flour.
You can replace cottage cheese with Greek yogurt or use a 50-50 mix.
Recipe card
Cottage Cheese Oat Pancakes
Ingredients
- 3 eggs
- ⅔ cup cottage cheese
- 1 cup oat flour
- 1 tablespoon maple syrup and more for drizzling
- 1 ½ teaspoon baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon powder
- 1 tablespoon butter to grease the pan
Instructions
- In a blender mix the wet ingredients until combined- Eggs, cottage cheese, maple syrup, vanilla extract-.
- Combine wet and dry ingredients in a bowl. Let the mixture sit for 5 minutes.
- Scoop ¼ cup of the pancake batter onto the buttered pan and cook covered on medium heat for 2 minutes or until bubbles appear then flip and cook on the other side until golden brown.
Coach Amal says
Mrs. Hanaa, thank you for everything you provide on your beautiful and elegant website. I wish you success and more brilliance. Keep up your work. We are eagerly awaiting what you offer.
Suad says
Love it 😍thank you
Bouchra says
Thank you Hanaa for this great pancake recipe. I really enjoyed making it!
Meryem says
Look delicious
Meryem says
I tried this recipe it’s turned out
Maryam says
I have tried these pancakes for breakfast and they tasted great. My teens loved them and didn’t taste the cottage cheese. I also used oatmeal and blended it with the wet ingredients as you mentioned
Ginger says
You had me at pancakes!! Thanks for the detailed recipe and tips. They look delicious!
Chloe says
Great recipe. Thanks for sharing.
Laurie Griggs says
Love it!