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Mix these cottage cheese oat pancakes in a blender and have a high-protein, low-carb breakfast on the table in 20 minutes. This recipe has no banana, flour, or protein powder, relying on cottage cheese and eggs for the protein boost. It’s an easy, healthy pancake recipe that works for busy mornings and meal prep.
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We took the viral 3-ingredient cottage cheese oatmeal pancake recipe and experimented with various additions to create winning cottage cheese pancakes my whole family devoured.
They have a fluffy, satisfying texture that resembles a traditional pancake.
The flavor is tasty, but it favors egg a little bit more than a classic pancake. Until you add toppings, that is. Once you add your favorite toppings, like sugar-free blueberry compote, you're convinced that they are indeed magical.
While pancakes made with cottage cheese and oats aren’t keto, they’re lower in carbs than traditional pancakes and higher in protein, which makes them very filling.
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Ingredients
Here's what you'll need to make this cottage cheese oatmeal pancake recipe:
Of special note:
- Cottage cheese - I use low-sodium cottage cheese to keep sodium content to a minimum. But I tested it with large curd cottage cheese without any problems. Be sure to stir it well before measuring. If it's extremely runny, pour off the excess liquid before measuring. I did not have to do that with mine.
- Old fashioned oats - I only tested with this type of oats. However, quick oats should work. Don't process the oats separately. It makes the pancakes flatter.
- Baking powder - Baking powder creates tiny air bubbles as pancakes cook, helping them rise slightly rather than staying flat. The recipe worked without this ingredient, but the texture was definitely better with it.
- Optional ingredients - I did not notice a significant difference when I added any of the optional ingredients. Salt may need to be added if the cottage you're using is very low in sodium.
We used a personal-size NutriBullet-style blender to make these. A small food processor will also work.
Please refer to the recipe card below for the full ingredient list and detailed instructions.
How to make cottage cheese oat pancakes
Use these pictures as a guide when you make them:
Step 1
Add oats, cottage cheese, eggs, baking powder, cinnamon, and any optional ingredients such as salt or stevia, to a blender or food processor. Adjust the order of ingredient additions based on the type of blender used. For personal blenders, wet ingredients are usually closest to the blade.
Step 2
Blend the batter for about 30 seconds. Scrape the sides and mix for an additional 10 seconds. Don't overmix.
Step 3
Lightly spritz a large non-stick skillet with oil, then heat to medium-low. When a few drops of water sprinkled in the pan sizzle, it's ready to go. Pour a quarter cup of the mixture to make each pancake.
Step 4
Allow the pancakes to cook for about 2-3 minutes or until the edges set and the bottoms turn golden brown. They will not bubble like a traditional pancake. Flip to the other side and cook for 2-3 minutes more.
Step 5
The inside should be fully cooked through and fluffy. Serve with your favorite toppings and enjoy!
Yield: 8-10 sand dollar-sized pancakes, each about 3-4 inches in diameter. (Serves 2)
Serving Ideas
It’s all about the toppings at my house. This is also where low-carb can quietly drift if I’m not paying attention.
I like to slather the pancakes with warm almond butter so it’s nice and spreadable, then add strawberries, blueberries, a few dark chocolate chips, or walnuts. Chia seed pudding with yogurt is another favorite pairing and adds even more protein and texture.
If I do reach for real maple syrup, it’s just a teaspoon or two on the side for dipping.
Storage
Store pancakes in an airtight container in the refrigerator for up to 3 days. Or, layer pancakes, separated by parchment paper, and store in the freezer up to 2 months. Reheat from frozen in an air fryer, microwave, or stovetop.
Would you like more easy, healthy, carb-conscious recipes?
📋 Recipe
Cottage Cheese Oat Pancakes
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I’ll email the recipe link to you, so you can come back to it later. Plus receive new recipes each week!
Equipment
Ingredients
- ½ cup Old fashioned oats
- ½ cup cottage cheese, low-fat stir before measuring; see note (1) below
- 2 large eggs
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- ⅛ teaspoon salt (optional)
- 1 teaspoon Stevia blend (optional)
Instructions
- Add oats, cottage cheese, eggs, baking powder, cinnamon, and any optional ingredients such as salt or stevia, to a blender or food processor. Adjust the order of ingredient additions based on the type of blender used. For personal blenders, wet ingredients are usually closest to the blade.
- Blend the batter for about 30 seconds. Scrape the sides and mix for an additional 10 seconds. Don't overmix.
- Lightly spritz a large non-stick skillet with oil, then heat to medium-low. When a few drops of water sprinkled in the pan sizzle, it's ready to go. Pour a quarter cup of the mixture to make each pancake.
- Allow the pancakes to cook for about 2-3 minutes or until the edges set and the bottoms turn golden brown. They will not bubble like a traditional pancake. Flip to the other side and cook for 2-3 minutes more.
- The inside should be fully cooked through and fluffy. Serve with your favorite toppings and enjoy! Yield: 8-10 pancakes, each about 3-4 inches in diameter. (Serves 2)
Notes
- The nutrition estimate is based on Breakstone's 2% milkfat, 45% less sodium cottage cheese.
Nutrition
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