Gluten-free cottage cheese pancakes are easy to make and a delicious protein-packed breakfast made with a few simple ingredients. They’re the perfect way to fuel your morning!
Cottage Cheese Pancakes
Cottage cheese has been working overtime these past few months making its way into so many different recipes. While I personally enjoy it on its own with some crackers and avocado, I love using it in recipes as a way to pack in extra protein.
These cottage cheese pancakes are a delicious whole-grain option to fuel your morning that are easy to make, fluffy, and packed with protein.
The pancakes are made from oat flour, cottage cheese, eggs and maple syrup. If you’re skeptical about the cottage cheese, I can promise you won’t even taste it in this recipe.
It’s an easy way to add in fat and protein, while adding the ultimate fluffy texture.
What you’ll need for these protein-rich pancakes
This recipe is made with just a few simple ingredients, and can be customized to your liking for different flavor combinations. Here’s what you’ll need:
- Cottage cheese, I used low-fat 2% milkfat
- Oat flour
- Eggs
- Maple syrup
- Vanilla extract
- Baking powder
- Flavor options: chocolate chips, blueberries + lemon zest, or cinnamon
Top them off with your favorite toppings like maple syrup, fresh fruit, or yogurt!
These pancakes are sweet and fluffy, and truly so easy to whip up. You can even prep them ahead of time and store some in the freezer for a quick meal prep.
If you try this recipe, I would love to hear your feedback in the comments below or on Instagram!
More breakfast recipes you’ll love:
Carrot Cake Pancakes
Kale and Mushroom Egg Bake
Caramelized Banana Overnight Oats
Cottage Cheese Pancakes
Course: Breakfast, Gluten-Free8
small pancakes10
minutes10
minutes20
minutesIngredients
1 cup oat flour
1 cup cottage cheese, I used low-fat
2% milkfat2 eggs
2 tbsp maple syrup, plus more to top
1 tsp vanilla extract
1 tsp baking powder
1/4 cup chocolate chips or blueberries
Butter or cooking spray
Directions
- Add the oats, cottage cheese, eggs, maple syrup, vanilla extract and baking powder to a blender and blend until smooth.
- Heat a large skillet on medium heat then add in about 1 tbsp butter or cooking spray.
- Pour about 1/4 cup of batter onto the pan to form each pancake, then top with a few chocolate chips.
- Cook one side for about 1-2 minutes, then flip and cook for another minute. Repeat with remaining batter, adding more oil in between batches.
- Serve with maple syrup and/or fresh fruit
Did you make this recipe?
Tag @somethingnutritious on Instagram- I’d love to see your creations!
Great flavour. Also made with regular flour. Pancakes were slightly rubbery, I think next time I’ll leave the batter in the blender to get a little bit of air for a half hour.
We loved these pancakes more than regular ones! A couple of differences, the batter was very thick in the blender, but that might have been because I used regular flour instead of oat. I had to scrape it from the sides a couple of times before it was fully blended. They were also much more forgiving on the pan than normal pancakes. Normally the first couple pancakes don’t cook quite right, but these cooked perfectly from start to end. Great recipe!