Cottage Cheese and Oats Pancakes
Shanthi Appelo, MS, RD
| 2 min read
These cottage cheese and oats pancakes are a simple, protein-packed twist on a breakfast classic. Blended rolled oats create a hearty, whole-grain base while cottage cheese adds protein and calcium, helping make the pancakes soft, fluffy and satisfying. A touch of vanilla brings natural sweetness, and fresh blueberries add bursts of flavor along with fiber and antioxidants.
Because the batter comes together in the blender, there’s no need for flour or complicated mixing. Just blend, pour and cook. Whether you’re making a weekend breakfast, meal prepping for the week or looking for a nourishing option after a workout, these pancakes are an easy way to enjoy a balanced breakfast that will keep you feeling full longer. Serve them with fresh fruit and a dollop of Greek yogurt or your desired toppings.
Total Time:
20 minutes
Prep Time:
10 minutes
Cooking Difficulty:
Easy
Serving Amount
Ingredients
1 cup cottage cheese
2 large eggs
1 cup rolled oats
1⁄2 cup milk
2 tsp. baking powder
2 tsp. vanilla extract
Pinch of salt
Blueberries, optional
Spray oil
Instructions
Step 1
Blend all ingredients except blueberries in a blender until smooth. Once smooth, stir in the blueberries.
Step 2
Heat a large pan over medium heat. Spray with oil.
Step 3
Add a few spoonfuls of pancake mixture in desired size, allowing for about 2 inches of space between them. Allow to cook until golden and slightly puffed before flipping, about 2 minutes, when golden on both sides and cooked throughout.
FAQ
Can I make these pancakes gluten-free? Yes, as long as you use certified gluten-free oats. Although oats are naturally gluten-free, they are often processed in facilities that also handle wheat, which can lead to cross-contamination.
Can I make these pancakes ahead of time? Cooked pancakes can be stored in an airtight container in the refrigerator for up to four days. Reheat them in the microwave, toaster or a skillet until warmed through. They can be frozen for up to three months.
Can I make the batter the night before? It’s best to cook the batter shortly after blending because the baking powder begins working once mixed with the liquid ingredients.
