Name: Cottage Cheese Oat Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1/2 cup Old fashioned oats; 1/2 cup cottage cheese, low-fat (stir before measuring; see note (1) below); 2 large eggs; 1/2 teaspoon baking powder; 1/2 teaspoon cinnamon; 1/8 teaspoon salt (optional); 1 teaspoon Stevia blend (optional)

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.

Stack of four cottage cheese oat pancakes topped with diced strawberries on a white plate.

Notes from my kitchen

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.

Marjory

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.

The recipe card below includes ingredient amounts, step-by-step instructions, and nutritional information.

How to make cottage cheese oat pancakes

Use these pictures as a guide when you make them:

Oats, cottage cheese, eggs, baking powder, and cinnamon in the base of small blender.

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.

Batter for cottage cheese and oatmeal pancakes after blending in the base of the blender.

Step 2

Blend the batter for about 30 seconds. Scrape the sides and mix for an additional 10 seconds. Don't overmix.

Four partially cooked cottage cheese and oat pancakes in a dark non-stick pan.

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.

Four cooked cottage cheese oat pancakes in a non-stick skillet.

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.

Fingers holding half of a cottage cheese oat pancake exposing the fluffy center.

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)

Stack of ten cottage cheese and oat pancakes on a plate.

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.

Five oat cottage cheese pancakes slathered with almond butter and topped with diced strawberries on a white plate with a blender and bowl of strawberries behind it.

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📋 Recipe

Cottage Cheese Oat Pancakes

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 skips banana, flour, and protein powder, relying on cottage cheese and eggs for the protein boost. It’s an easy, healthy pancake recipe that works just as well for weekend mornings as it does for meal prep.

5 from 1 vote

Print Pin Save

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: servings

Author: Marjory Pilley

As an Amazon Associate, I earn from qualifying purchases.

Equipment

NutriBullet High Speed Blender/Mixer

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

Yield: 8-10 sand dollar-sized pancakes, each about 3-4 inches in diameter. (Serves 2)

Storagea;

Store cottage cheese oat 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.

Note:

The nutrition estimate is based on Breakstone's 2% milkfat, 45% less sodium cottage cheese.

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