Description
Fluffy, protein-packed pancakes made without flour, using cottage cheese, oats, and eggs. Perfect for a quick, healthy breakfast that keeps you full.
Ingredients
1 cup Cottage cheese
2 large Eggs
1 teaspoon Vanilla extract
1/2 cup Oats (certified gluten-free if needed)
1/2 teaspoon Baking powder
1 pinch Salt (optional)
As needed Butter or oil for cooking
Instructions
- Add all ingredients (cottage cheese, eggs, vanilla extract, oats, baking powder, and salt) to a blender. Blend until completely smooth. The batter should be thick and creamy
- Heat a non-stick pan over medium heat. Add a small pat of butter
- Pour about 1/4 cup of batter per pancake onto the pan. Cook for 2-3 minutes until bubbles form on the surface. Flip carefully
- Cook the other side until golden brown, about 1-2 minutes. Repeat with remaining batter. Serve warm
Notes
For a nuttier flavor, substitute oats with almond flour.
For dairy-free version, use dairy-free cottage cheese or silken tofu.
Add a mashed banana, blueberries, or chocolate chips for variation.
Let batter rest 2 minutes before cooking for extra fluffiness.
Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months.
Reheat in a toaster or warm pan for best texture.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 400 mg (estimated based on cottage cheese and baking powder)
- Fat: 10 g
- Saturated Fat: 4 g (estimated)
- Unsaturated Fat: 4 g (estimated)
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 195 mg (estimated from eggs and cottage cheese)
Keywords: cottage cheese pancakes, flourless pancakes, gluten-free pancakes, high-protein pancakes