These Cottage Cheese Pancakes are packed with protein, gluten free and are incredibly delicious! With only five simple ingredients, and made in a blender, you can whip up a batch in no time at all.
I made these several months ago when I had a bunch of cottage cheese I needed to use up. They were good, but I knew I could make them better, so I did.
My boys love when I make these. In fact, most of the time when I make pancakes, my boys now request these instead of good old fashioned pancakes or buttermilk pancakes.
Not only are these incredibly delicious, they are a cinch to make. Everything is thrown into your blender and it does all the work. The hardest part might be flipping these pancakes over . . .and trust me, that’s not even hard.
We love these with my buttermilk syrup, raspberry jam, or maple syrup. Fresh fruit is also delicious on them and so is peanut butter.
HOW TO MAKE COTTAGE CHEESE PANCAKES:
- Add eggs, egg whites, cottage cheese, vanilla, rolled oats, and baking powder into a blender. Blend until mixture is well combined and smooth.
- Heat a skillet or griddle to medium heat. Once completely heated, put a little butter onto your griddle or skillet. Pour enough batter to make desired size. Cook until edges begin to turn golden brown and bubbles appear on top of the pancake. Gentle flip and cook the other side.
- Top with butter, and toppings of your choice.
Who knew that five simple ingredients could make up the most delicious protein-packed pancakes ever?
Nights when I don’t have a clue what I’m making for dinner, these are so often my go-to dinner along with some fresh fruit and a fried egg. Seriously delicious!
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Cottage Cheese Pancakes
- Total Time: 22 minute
- Yield: 6 to 8 pancakes 1x
Description
These Cottage Cheese Pancakes are packed with protein, gluten free and incredibly delicious! With only five simple ingredients, you can whip up a batch in no time at all.
Ingredients
- 2 eggs
- 3 egg whites
- 1 cup cottage cheese
- 1 teaspoon vanilla
- 1 cup old fashioned oats
- 2 teaspoons baking powder
Toppings
- Maple syrup
- Buttermilk syrup
- Fresh fruit
- Raspberry jam
Instructions
- In a blender add the eggs, egg whites, cottage cheese, vanilla, oats and baking powder.
- Blend together on high until mixture is well blended and smooth.
- Heat skillet over medium-high heat. Once heated, add a pat of butter to the skillet. Pour pancake batter onto the skillet cook until bubbles appear on top and edges begin to turn golden brown. Carefully flip and continue to cook until second side is golden brown.
- Serve with butter and topping of your choice.
Notes
This pancakes will puff up while baking, but will flatten slightly after you take them off the griddle, so don’t be alarmed and think you’ve done something wrong.
- Prep Time: 5 min
- Cook Time: 3 to 5 minutes
- Category: Breakfast
adf
YUM! Thanks for the gluten free recipe! I am going to try these this weekend!
These were delicious! Thanks for another great recipe!
Hey Melanie, I am so happy you loved them! Thanks for letting me know.
Made these for dinner and I love that they are gluten free, protein and fiber packed! And most importantly…. Delicious and easy!! Thanks!
So glad you loved these! They seriously are my boys favorite pancakes now! I too love how healthy they are . . . well at least until I slather them in raspberry jam or buttermilk syrup.