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.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 191kcal

Author Marjory Pilley

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

See step-by-step photos above.

Storage

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.

Nutrition