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Cottage cheese pancakes topped with strawberries, blueberries, raspberries, and maple syrup on a plate.
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Cottage Cheese Pancakes

These Cottage Cheese Pancakes are soft, fluffy, and a delicious way to add a protein boost to your day. Made with oats instead of flour, they’re a satisfying breakfast with real staying power.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Breakfast, Main Course
Cuisine: American
Keyword: cottage cheese pancakes
Servings: 4 servings
Calories: 184kcal
Author: Valerie Brunmeier

Ingredients

  • 1 cup rolled oats (old-fashioned oats)
  • 1 cup 2% cottage cheese
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon baking powder
  • ⅛ teaspoon kosher salt

Instructions

  • Place all the ingredients in the bowl of a food processor or blender and process until smooth, about 30 seconds, scraping down the sides as needed.
  • Coat a large nonstick skillet with nonstick cooking spray and place over MEDIUM to MEDIUM-LOW heat. Use a ¼-cup measure to scoop the batter into the skillet, working in batches as needed. Cook for about 2 minutes per side, flipping when the edges look set and the bottoms are lightly browned.
  • Transfer cooked pancakes to a plate and keep warm while cooking the remaining batter.

Notes

Yield: 8 pancakes

Nutrition

Calories: 184kcal | Carbohydrates: 16g | Protein: 15g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 166mg | Sodium: 419mg | Potassium: 184mg | Fiber: 2g | Sugar: 2g | Vitamin A: 261IU | Calcium: 99mg | Iron: 2mg