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Cottage cheese pancakes flourless stacked with syrup and berries

Cottage Cheese Pancakes Flourless – 5 Ingredient Protein Hit


  • Author: Curtis James
  • Total Time: 15 minutes
  • Yield: 8 pancakes 1x
  • Diet: Gluten Free

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

  1. Blend all ingredients in a blender until smooth, about 30 seconds.
  2. Let the batter rest for 5 minutes to thicken.
  3. Preheat a skillet over medium-low heat and add cooking fat.
  4. Scoop 1/4 cup of batter onto skillet for each pancake.
  5. Cook 3–4 minutes on one side until bubbles form on the edge.
  6. Flip and cook another 2–3 minutes until golden.
  7. 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