Blender Oatmeal Cottage Cheese Pancakes

Cottage cheese pancakes stacked tall with fruit.

4.60 from 25 votes

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.

Prep Time6

Cook Time5

Total Time11

Course: Breakfast

Cuisine: North American

Keyword: Breakfast Recipes, Cottage Cheese, Cottage Cheese Pancakes, Oatmeal Pancakes, Pancakes

Servings: servings

Calories: 129kcal

Author: Alisa Infanti

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.

Notes

Storage:

Leftover pancakes can be stored in a sealed container on the counter for up to 3 days. Or freeze for an easy 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.

Nutrition