Blender Oatmeal Cottage Cheese Pancakes
With just three ingredients, these oatmeal cottage cheese pancakes couldn’t be simpler to make. Thin but deliciously fluffy, the pancakes come together quickly and easily with the help of a blender! Such an easy breakfast or brunch.
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 the tired and sluggish feeling after? Luckily, with these oatmeal pancakes, you no longer have to make that choice!
These 3-ingedient pancakes—made with oatmeal, cottage cheese, and egg whites—are thin yet fluffy with a mild sweetness. If cottage cheese in pancakes sounds odd, don’t worry—you won’t even notice it!
After eating a stack of fluffy pancakes with buttermilk I often feel like I need to go take a nap but the opposite happens with these quick breakfast pancakes. 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 these oatmeal pancakes and I often meal prep these cottage cheese bagels too and freeze the extras so I have a quick breakfast that I know will keep me full all morning.
I always like to have tonnes of breakfast recipes to choose from that are quick and easy because I get bored fast and like to meal prep my breakfasts on Sunday so I am ready for the week ahead.
A Quick Peek At The Ingredients
Get the full list of ingredients and amounts needed for this recipe in the recipe card below.
Step-By-Step Made Simple
Blend all of the ingredients but the vegetable oil together until smooth. Let it stand for 5 minutes to thicken. 
Cook the pancakes in a pan with a little oil or butter. Flipping when they begin to bubble.
Serve them Up
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.
Some of my favourite pancake toppings are maple syrup or honey, fresh fruits and Greek yogurt, or even a bit of whipped cream.
Leftovers? No Problem
I always make a double batch of these and then freeze them once they are completely cooled for a quick breakfast. I just microwave them for about 30 seconds, and they are ready for the toppings!
Leftover pancakes can be stored in a sealed container on the counter for up to 3 days. They’ll last in the freezer for up to 3 months.
Blender Oatmeal Cottage Cheese Pancakes
Equipment
- Blender
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 vegetable 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 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.
Love these pancakes. After the ingredients were blended i threw in a handful of blueberries and blended for just a few seconds. Yummy!
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.