A healthy and delicious recipe for Oatmeal Cottage Cheese Pancakes. These simple cottage cheese pancakes are fluffy and light, and the perfect breakfast for the entire family. The recipe contains oatmeal, cottage cheese, and eggs for a protein rich and filling breakfast. This pancake recipe is also gluten free.
Pop quiz. How do you make healthy pancakes and keep them yummy? There are probably a million answers. But one delicious (and easy) way to make pancakes that are healthy is to follow this simple Cottage Cheese Pancake recipe.
Use cottage cheese in pancakes for added calcium, protein and vitamins
Cottage cheese is a great ingredient that is rich in calcium, protein, and various vitamins. If you are looking for cottage cheese recipes that are healthy, you’ve come to the right place.
This Oatmeal Cottage Cheese Pancake recipe is nutritious, filling and will give you a great start to the day. And if you would like another healthy cottage cheese recipe to make after this recipe, I highly recommend Healthy Cottage Cheese Cheesecake.
The texture of these simple Cottage Cheese Pancakes is simply perfect, and you would never be able to guess that this is a gluten-free pancake recipe. They cook light and have the trademark fluffiness of any good pancake recipe.
Follow this recipe for Cottage Cheese Pancakes that are springy, light, fluffy and gluten free
These pancakes keep their springy quality with the help of the eggs. (You’ll also notice that the pancakes in my photos are yellow; I used a really good egg with a rich yolk to give it that hint of color.) But the springiness also comes from whizzing the mixture together in your blender (or stick blender), whichs adds a bit of air to the batter.
An Oatmeal Cottage Cheese Pancake Recipe that is extremely versatile for any occasion or meal
The quick cooking time and flexibility of this Oatmeal Cottage Cheese Pancake recipe makes it suitable for breakfast, lunch, snack or dinner during any day of the week.
Pairing these cottage cheese pancakes with maple syrup and strawberries (and whipped cream!) will make for a delicious indulgent weekend brunch.
Or make the recipe more utilitarian and savoury for a weekday breakfast by not adding toppings. As all the main ingredients (egg, cottage cheese, and oats) are hearty, these cottage cheese pancakes are filling and can also be served as a side at dinner.
This is a true family friendly cottage cheese pancake recipe – healthy, delicious, easy to make, and versatile.
This Oatmeal Cottage Cheese Pancake recipes makes 15 small pancakes, which will serve two hungry people, plus a toddler. Or this recipe can feed two very hungry people. Or FOUR people if you add on a side of Maple Glazed Bacon or a healthy green smoothie.
For parents with babies or toddlers, the firmness of these Oatmeal Cottage Cheese Pancakes make them ideal finger foods.
There is also no sugar added in this pancake recipe, and it’s made with protein rich ingredients. So you can be sure your baby or toddler is getting a healthy breakfast.
Quick tips for making oatmeal cottage cheese pancakes
I can’t end this without giving you a few tips and notes on making this pancake recipe:
- You may notice the batter thickens as you get to the end of the batch (this all depends on how long it takes you to cook them). That’s because the oats soak in some of the liquid, so you shouldn’t need to worry. But if you prefer, you can add a teaspoon of milk or water to loose up the batter if it becomes too thick.
- Give the batter a quick spread with the back of the spoon if it becomes too thick on the pan when you drop the batter on.
- Flip the pancake when the top has several bubbles and starts to look dry and shiny, and the bottom is a golden brown color.
If you have any questions, feel free to ask below. Hope you enjoy!
Oatmeal Cottage Cheese Pancakes (GF)
Print RecipeIngredients
- 2 medium eggs
- 1/2 cup quick cook oatmeal (use gluten free oats for gf)
- 1/2 cup cottage cheese
- 1 teaspoon baking powder
- 1 tablespoon oil (use a neutral oil such as sunflower, canola, or rice bran oil)
- 1 pinch salt
Instructions
- Add all the ingredients into a blender and blend until smooth. Alternatively, add everything into a bowl and use an immersion blender and blend until smooth. If you do not have a blender you can mix it by hand, however the pancakes will not be smooth.
- Lightly coat a large non-stick skillet or griddle with a bit of oil, then heat over medium to medium-high heat. Working in batches, spoon about 2 tablespoons of pancake batter onto the pan for each pancake. Gently and lightly use the back of the spoon to guide the pancake batter so it spreads out into a 3-inch diameter round. Make sure to leave room between pancakes so you can easily flip the pancakes.
- Cook on one side, until the top begins to look set with some bubbles, and the bottom is golden brown, about 2-3 minutes. Flip the pancakes, and cook until golden brown on the bottom, about 2 more minutes.
- Transfer to plates, top with desired toppings, and serve.
Notes
Sweet topping suggestions: berries and maple syrup, yogurt and nuts
Savory topping suggestions: cream cheese and smoked salmon
Marilynn says
THANKS, for the fabulous recipe. I love cottage cheese- but not regular pancakes or even oatmeal. THESE ARE FABULOUS. I will be passing this recipe on everywhere. I had them with Merlot jam but cannot wait to try the bananas foster version. SO satisfying.
Pastor Cindy says
Can you please point me to the nutrition information for this recipe? Net carbs?
Danielle says
These were some of the best healthy pancakes I’ve made! Usually healthier ones are runny in batter but these were the same texture as the real deal. Also healthier ones I’ve had trouble flipping bc the fall apart and also they over cook quickly or don’t cook evenly and these were a deeam to flip and perfectly even brown. The only thing was the recipe for us didn’t feed two adults so next time we will have to double it. But 30 grams of protien in a serving and they actually taste good impressive! Thanks for the recipe. I also added a shake or vanilla extract and a few drops of monkfruit sweetener to the batter.
Sudeshna says
I made it today! Omg, turned out so well! Thank you for sharing your recipe! I love the fact that it’s healthy and protein rich!
I omitted the oil. And added some homemade blueberry compote on top!
This is my new favourite pancake recipe!
June says
I LOVE pancakes and with the meal plan I am on I am trying to stay away from bread. This recipe, let me tell you, is amazing!!! I put on some blueberries and a bit of maple syrup, DELICIOUS!
Heather says
I made these this morning.
Best pancake “alternative” I have made so far!
Next time I will blitz the oats a bit before adding everything together to get a more fine texture.
I made a stack layered with peanut butter and a sprinkling of whey protein to add some sweetness.
Thank you for the recipe!
Jay says
These were really yummy and tasted almost like regular pancakes (just not as fluffy as i didnt add all the baking powder)!! you could never tell there was cottage cheese in it. Since i was feeding these to my kids i tweaked the recipe to suit their tastes:
1/4tsp baking powder, 1/2 tsp cinnamon, 1/2 tsp vanilla, 1 tsp honey, omitted the oil and used rolled oats as that’s what i had
They had this with maple syrup.
I’m so glad i found this recipe!!! this will be our new protein-packed pancake recipe and i’ll be making it more often as it’s so healthy! thank you!
Robin says
These are great. I made them in my waffle iron. Looking forward making them again!