Oatmeal Cottage Cheese Pancakes
With just 3 ingredients these Oatmeal Cottage Cheese Pancakes are filling and healthy. They’re the perfect breakfast to start your day as they’re loaded with protein to keep you full until lunch. Easy to make too!
Save This Recipe!
Enter your email below and get it sent straight to your inbox. Plus, you get more tasty recipes every week!
Have you ever wanted to dive into a big stack of pancakes but wanted to avoid consuming nothing but carbs? Luckily, with these healthy oatmeal pancakes, you no longer have to make that choice!
Made out of oatmeal, cottage cheese and egg whites these pancakes are thin but fluffy with a mild sweetness. If the thought of cottage cheese in pancakes sounds weird or gross, I assure you, it’s not! Even those who aren’t fans of cottage cheese such as myself, often remark on how delicious these cottage cheese pancakes are!
The cottage cheese provides protein and keeps these moist while offering a slightly sweet taste but there’s no overwhelming flavour or weird texture either.
Since these are made with just 3 ingredients essentially all you need to do is blend them together and spoon or pour the batter onto a pan, they are quick and easy to make. You can whip these up in under 10 minutes!
Loaded with protein, these oatmeal cottage cheese pancakes will keep you full too! After eating a stack of regular pancakes I often feel like I need to go take a nap but the opposite happens with these. They’re filling but not heavy and I always feel perfectly full until lunchtime, not craving a snack in an hour or two.
I always make extra of this recipe and freeze the extras so I have a quick breakfast that I know will keep me full all morning.
By the way, if you use gluten-free oatmeal, these are gluten-free pancakes!
Ingredients & Substitutions
- Oatmeal – Quick oats work the best. Use gluten-free for gluten-free pancakes.
- Cottage cheese – Cottage cheese keeps these pancakes moist add protein!
- Egg whites – Egg whites hold the pancakes together while adding additional protein.
- Grapeseed oil – For cooking. You can also use a cooking spray or vegetable oil.
How to Make Oatmeal Cottage Cheese Pancakes
Add the cottage cheese, oatmeal and egg whites to a blender. Blend until smooth.
Let the batter rest for about 5 minutes to thicken up.
Add a tsp grapeseed oil to a pan over medium heat and or spray with cooking spray. Add 2 tbsp of batter per pancake to the pan or pour to about 4″ rounds and flip when they start to bubble. Flip and let cook for another 30 seconds or so or until cooked through. Remove from pan. Repeat until all of the pancake batter is used. Serve pancakes hot.
What to Serve with Cottage Cheese Protein Pancakes
I love pancakes because they can serve as a filling breakfast on their own or you can serve them up with a myriad of other breakfast foods as well. For a full-on breakfast spread, you can serve your cottage cheese pancakes with (turkey) sausage, bacon, eggs or your other favourite breakfast foods.
Or just add your favourite toppings and serve these healthy oatmeal pancakes on their own. Some of my favourite pancake toppings are maple syrup or honey, fresh fruits and Greek yogurt, or even a bit of whipped cream (though that isn’t the healthiest option, of course!).
How to Store & Reheat Leftovers
Leftover pancakes can be stored in a sealed container in the fridge for up to 3 days. Alternatively, you can also freeze them for an easy and healthy breakfast for busy mornings. They’ll last in the freezer for up to 3 months.
The pancakes can be reheated on the stove in a skillet or you can pop them in the toaster oven. If you’re in a hurry, you can also pop them in the microwave until thawed and warm.
More Healthy Breakfast Recipes:
- Quail Egg Breakfast Stuffed Peppers
- Sausage & Pepper Breakfast Strata
- Berry Baked Oatmeal
- Easy Keto Egg Muffins
Oatmeal Cottage Cheese Pancakes
Equipment
- Stove
- Blender
- Measuring Cups
- Non-stick pan
- Spatula
Ingredients
- 1 cup cottage cheese
- 1 cup oatmeal quick oats preferred
- 1 cup egg whites
Instructions
- Add one cup each of quick oats, egg white and cottage cheese to a blender. Blend on high until combined and smooth.
- Let the pancake batter rest for about 5 minutes to allow it to thicken up a bit.
- Heat a non-stick pan over medium-high heat and then add a tsp of grapeseed oil to coat the pan. Pour the batter into the pan to create 4" pancake rounds.
- Cook until they begin to bubble and then flip. Allow them to cook for about another 30 seconds or until cooked through. Remove from the pan. Serve with Greek yogurt, more cottage cheese, berries, jam or peanut butter.
Nutrition
Notes
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
If you liked this post you may also enjoy…
Pin it for later!
I have made these numerous times. love them, I also have added cinnamon and vanilla.
I am wondering if you could sub out some of the oats for protein powder
I wouldn’t because then the texture will be too thin. Instead perhaps add a scoop of protein powder and add a little water or milk to get it t the consistency of pancake mix.
These are amazing! Thanks! I love the bit of crunch on them. I added vanilla and cinnamon, and they were great. I’m wondering what would happen using the entire egg, instead of just the whites?
Hi Renee, So happy you enjoyed them. I have never made them with the whole egg but usually when you add a whole egg the end result will be a little denser and richer. I would start with adding one whole egg to replace two egg whites and go from there.
I really enjoyed these! I was surprised how close they are to normal pancakes, maybe a bit denser, but in a good way, they feel more filling. I put berries and a tiny bit of whipped cream on top.
The pancakes were lumpy and had an unpleasant texture even after allowing time for oats to soak the liquid. They didn’t hold up well and were difficult to flip. Don’t recommend.
Hi There, To make them smooth it is essential you use a blender. With a blender, it is impossible that these are lumpy but if just mixed they will be lumpy for certain. Please review the recipe and I encourage you to give them a try again because they are one of my go-to breakfasts for a high-protein meal.
I added cinnamon and vanilla to these and my kids couldn’t even tell the difference!
I love when recipes that are healthy sneak past picky eaters! I am in the same boat and am going to try your trick.
A little bit bland. I added vanilla the second time I made them along with a couple packets of stevia. These additions greatly improved the flavor. Now I can have guilt free pancakes!
Thanks Maria for this great suggestion for those who like a little more sweetness to their pancakes! I am thrilled you enjoyed them and could make them just right for you.
My husband complains I never make pancakes often enough, so he is going to be so happy now that I have found this recipe! 3 ingredients, I can’t say no! haha! Thanks so much for this recipe!
Oatmeal pancakes are my favorite. I never tried cottage cheese ones. They certainly look delicious. I’m making this tomorrow for breakfast. Yum!
You totally elevated this oatmeal pancakes! I have to give a try tomorrow!
I cannot believe I’ve never though to try cottage cheese in pancakes before! Such a fun and tasty way to add some extra protein. Thanks for the recipe!
What a great way to eat oats that is so easy too. Perfect breakfast to keep you full until lunchtime too!
They also make a great snack!