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
Ingredients
- 1 cup oat flour
- 1 cup cottage cheese, I used low-fat 2% milkfat
- 2 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
These were great. They were very soft, but filling. I did not need to add maple syrup on the cooked pancakes. I did use 4% cottage cheese. I may add a mashed banana or a third egg to try to make the batter a little thicker next time.
So happy you tried them!
I love these pancakes! Is it possible to have the Nutritional Information so I can find the WW Points value ? Thank You
These were so good and they’re great for helping me reach my daily protein and fiber goals. They will be making a regular appearance for my meal prep. Thanks!
So happy to hear that!