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Cottage Cheese Oat Pancakes (25g Protein)

stack of pancakes made with cottage cheese and oats on a plate. they're topped with diced strawberries, bananas, and pancake syrup.
Servings: 2
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
5 minutes is all you need to whip up this easy blender recipe for cottage cheese oatmeal pancakes that taste delish!
4.95 from 19 votes
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Ingredients

  • 1 cup cottage cheese
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons aluminum-free baking powder
  • ½ teaspoon cinnamon
  • 1 cup old fashioned oats

Instructions

Make the batter:

  • Add the following ingredients to a blender in the order listed: cottage cheese, eggs, vanilla, baking powder, cinnamon, and oats. Blend for 45 seconds on high speed until the batter is smooth. Keep the batter in the blender or transfer it into a bowl. Wait 5 minutes before cooking so the oats soak up the liquid.
    two images side by side of making the batter in a blender for cottage cheese oatmeal pancakes. on left, all ingredients in the blender. on the right, they've been blended.

Cook:

  • Heat a non-stick griddle or large pan over medium heat. Once hot, grease the pan and immediately pour ¼ cup of batter per pancake. Cook the first side for about 2 minutes until the edges begin to look defined and some bubbles form. Flip the pancakes over and cook for another minute on the other side. Avoid pressing down on the pancake after flipping; you'll pack the air pockets and lose their fluffy texture. Remove the pancakes from the pan and serve or keep them warm while you cook the rest of the batter.
    side by side image of cooking cottage cheese oat pancakes on a pan. on left is the first side and on the right, after flipping the pancakes over

Serve:

  • Plate a few pancakes on a plate and top them with your favorite toppings and syrups.

Notes

  • Using quick cooking (instant oats): add 3 extra tablespoons to the batter since they’re more finely processed. 
  • Using oat flour: you'll need a little less than 1 cup. Lightly fill the cup; take out 1 tablespoon. 
  • Use the right baking powder: Since pancake batter naturally has a mild, neutral flavor, it's important to use aluminum-free baking powder. The metallic flavor will ruin the taste, especially in fluffy pancake recipes that call for 2 or more teaspoons. Trust me on this one.

Nutrition

Serving: 4 pancakes | Calories: 307kcal | Carbohydrates: 33g | Protein: 25g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 168mg | Sodium: 948mg | Potassium: 311mg | Fiber: 5g | Sugar: 4g | Vitamin A: 285IU | Vitamin C: 0.02mg | Calcium: 355mg | Iron: 3mg
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