These Cottage Cheese Oat Pancakes are the perfect healthy breakfast option — fluffy, protein-packed, and naturally gluten-free.
With simple ingredients like oats, cottage cheese, eggs, and cinnamon, this easy blender pancake recipe delivers incredible flavor and texture without the need for flour or added sugar.
A family-friendly breakfast that satisfies and fuels your day!
Why You’ll Love This Recipe
High-Protein & Gluten-Free: Perfect for healthy eating and post-workout fuel.
No Refined Sugar or Flour: Naturally sweetened and wholesome.
Made in a Blender: Minimal cleanup, fast prep.
Light & Fluffy Texture: Despite being flourless, they turn out beautifully.
Freezer-Friendly: Make extra and reheat throughout the week.
What You’ll Need (Ingredient Highlights)
Old-Fashioned Oats – Acts as the flour substitute; gives body and fiber.
Cottage Cheese – Adds protein, creaminess, and keeps pancakes moist.
Eggs – Helps bind and adds structure.
Vanilla Extract – Adds warmth and classic pancake flavor.
Ground Cinnamon – For cozy spice and aroma.
Salt – Balances and enhances the sweetness.
Pro Tips Before You Start
Blend the oats first before adding wet ingredients for the smoothest batter.
Let the batter rest for 5–10 minutes if it’s too thin — oats will absorb liquid.
Use a nonstick skillet or griddle for best results.
Cook on medium-low heat to prevent burning and ensure even cooking.
Double the batch and freeze extras for quick breakfasts.
How to Make Cottage Cheese Oat Pancakes
Step 1: Blend the Oats
Add 1 cup of old-fashioned oats to a blender or food processor.
Pulse 3–4 times to slightly break down the oats — you don’t need oat flour, just a finer texture.
Step 2: Add Remaining Ingredients
To the blender, add 1 cup cottage cheese, 4 large eggs, 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon, and ¼ teaspoon salt.
Blend until smooth and fully combined.
Step 3: Heat the Skillet
Preheat a large skillet over medium-low heat.
Lightly grease with nonstick spray or a little oil.
Step 4: Cook the Pancakes
Scoop about 2 tablespoons of batter per pancake onto the skillet.
Cook until the edges start to dry and small bubbles begin to form and pop, about 2–3 minutes.
Step 5: Flip and Finish
Carefully flip each pancake and continue cooking for another 2 minutes, until golden and cooked through.
Step 6: Serve
Serve warm with your favorite toppings — fresh fruit, maple syrup, nut butter, or yogurt.
What to Serve It With
Fresh berries or sliced bananas
Maple syrup or honey
A dollop of Greek yogurt
Peanut butter or almond butter
Scrambled eggs or turkey bacon for added protein
Variations / Substitutions
Make it dairy-free: Use plant-based yogurt in place of cottage cheese.
Add fruit: Blend in a ripe banana or stir in blueberries before cooking.
Boost with chia seeds or flaxseed for extra fiber.
Add protein powder if you want an extra protein hit.
Make mini pancakes for toddlers or snack boxes.
Storage & Leftovers
Refrigerate leftover pancakes in an airtight container for up to 4 days.
Freeze in a single layer, then transfer to a bag or container — keeps for 2 months.
Reheat in a toaster or microwave until warm.
Stack with parchment if freezing to prevent sticking.
Best served warm with your favorite toppings.
FAQs
Can I make this recipe in advance?
Yes! These pancakes store well and are great for meal prep.
Is it okay to use quick oats instead of old-fashioned?
You can, but the texture may be slightly softer.
Old-fashioned oats give better structure.
What type of cottage cheese is best?
Use 2% or 4% cottage cheese for the creamiest result.
Can I add sweetener to the batter?
Sure — feel free to add a tablespoon of maple syrup or honey if you like a sweeter base.
Are these pancakes gluten-free?
Yes, as long as you use certified gluten-free oats.
Can I skip the blender?
You can stir by hand, but blending gives a smoother batter and fluffier pancakes.
Can I make waffles with this batter?
Absolutely! Just pour into a preheated waffle iron and cook as usual.
Final Thoughts
These Cottage Cheese Oat Pancakes are a wholesome, protein-packed way to start your day.
With just a handful of pantry staples, they deliver satisfying flavor, fluffy texture, and a whole lot of goodness — without flour or sugar.
Whether you’re cooking for your kids, meal prepping for the week, or fueling up post-workout, this is a breakfast worth keeping on repeat.
Cottage Cheese Oat Pancakes
Ingredients
- 1 cup old-fashioned oats
- 1 cup cottage cheese 4% or 2%
- 1 teaspoon vanilla extract
- 4 large eggs
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
- Add oats to a blender or food processor and pulse 4 times.
- Add cottage cheese, eggs, vanilla, cinnamon, and salt.
- Blend until smooth.
- Heat a large skillet over medium-low heat.
- Lightly grease with cooking spray.
- See full steps with tips & photos → https://wimpysdiner.net/cottage-cheese-oat-pancakes/
Notes
- Use a silicone spatula to flip gently, as these pancakes are more delicate than traditional ones.
- For a sweeter version, blend in half a banana or a splash of maple syrup.
- Leftovers can be stored in the fridge for 3–4 days or frozen and reheated in the toaster.
