Cottage Cheese Oat Pancakes
These high-protein pancakes are made with oats, cottage cheese, and eggs for a hearty, wholesome breakfast that’s naturally gluten-free, fluffy, and perfect for topping with fruit, yogurt, or maple syrup.
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.