Description
These cottage cheese pancakes flourless are gluten-free, protein-packed, and quick to prepare. Made with oats and eggs, they’re fluffy, satisfying, and perfect for meal prep.
Ingredients
Scale
- 1 cup cottage cheese (full-fat preferred)
- 2 large eggs
- 1 cup rolled oats
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 2 teaspoons vanilla extract
- Butter or olive oil (for cooking)
Instructions
- Blend all ingredients in a blender until smooth, about 30 seconds.
- Let the batter rest for 5 minutes to thicken.
- Preheat a skillet over medium-low heat and add cooking fat.
- Scoop 1/4 cup of batter onto skillet for each pancake.
- Cook 3–4 minutes on one side until bubbles form on the edge.
- Flip and cook another 2–3 minutes until golden.
- Serve hot with toppings of choice.
Notes
- Use full-fat cottage cheese for the best texture.
- If your blender is weak, pulse oats first to make oat flour.
- Store in fridge up to 4 days or freeze for 2 months.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 2g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 90mg
Keywords: cottage cheese, pancakes, flourless, gluten-free, high protein, oats