These 10-Minute Cottage Cheese Pancakes are packed with 30 grams of protein per serving and are made with just 5 everyday ingredients, right in the blender. A healthy spin on traditional pancakes, this recipe uses low-fat cottage cheese, rolled oatmeal, pre-separated egg whites, baking powder, and cinnamon to create light, fluffy, delicious pancakes that are quick to make and super nutritious!
10-minute cottage cheese pancakes are not your average pancake recipe! This protein-packed pancake leans on egg whites and cottage cheese for extra protein power. I also sub-rolled oats in place of traditional wheat flour. Each serving packs in more protein than FIVE egg-white breakfast muffins (which is pretty crazy, considering we are talking about pancakes!).
Plus, they are quick, easy to make, and definitely rival some of my other healthy pancake favorites (hello, box-mix protein pancakes and pumpkin protein pancakes!). Serve them with fresh berries and a drizzle of maple syrup or go protein crazy and top them with a schmear of homemade almond butter (peanut butter would also be delish!).
Ingredients & substitutions for this cottage cheese pancake recipe
Cottage cheese is getting a lot of love from the internet these days but I’ve been making cottage cheese pancakes for years (inspired by this cookbook)! They are light, fluffy, easy to make, and use just a handful of ingredients that you may already have in your fridge and pantry staples. Here’s what you’ll need:
- Cottage cheese is the star of the show! It’s light, and creamy and makes for a delightful pancake. I like to use 2% low-fat cottage cheese because it’s a bit lighter than full-fat cottage cheese yet still super creamy. But you could sub in a fat-free or full-fat cottage in its place, depending on your dietary preferences.
- Rolled oatmeal is a great source of fiber and complex carbohydrates and it takes the place of wheat flour in this recipe (yep! That’s right – there’s no flour in this recipe). You can also use quick rolled oats if that’s what you have but steel-cut oats are too hard and not recommended for these cottage cheese pancakes.
- Egg whites (along with the cottage cheese) add a ton of protein to this recipe. I’m a big fan of egg whites and use them often (I love adding them to my morning oats and using them to make protein French toast) so I always buy them pre-separated and I recommend you do this as well. However, you could separate them yourself or skip them and sub in 2-3 whole eggs instead.
- Baking Powder will help to bring some rise to your pancakes.
- Cinnamon adds a warm delicious flavor to these cottage cheese pancakes – so good.
- Vanilla Extract is optional, but I love to add a small splash because vanilla makes everything taste just a little more delicious.
How to make cottage cheese pancakes
This is a very quick and easy recipe to make! Here are the step-by-step instructions:
- Combine rolled oats, cottage cheese, egg whites, baking powder, cinnamon, and vanilla in a blender.
- Blend until all of the ingredients are well combined (about 30 seconds). You may need to stop to scrape the sides down – you want to have a nice smooth pancake batter-like consistency.
- Heat a non-stick pan or griddle over medium heat and lightly coat with cooking spray.
- Scoop 1/4 cup of the batter onto the hot pan. Repeat, adding as many pancakes as you can without crowding the pan. Cook for about three minutes or until the edges start to bubble.
- Flip the pancakes and cook for another two minutes or until golden brown.
- Top with your favorite pancake toppings! I love fresh berries and a drizzle of real maple syrup.
Storing and reheating: following these steps will help keep your cottage cheese pancakes delicious and ready to enjoy whenever you want. Happy pancake storing!
How to store them in the fridge: Place cooled pancakes in an airtight container (or resealable bag) and pop them in the fridge for up to 4 days.
How to store them in the freezer: Place cooled pancakes into a freezer-safe bag or container. Squeeze out as much air as you can before sealing it up. Stick them in the freezer where they will happily last for up to 2 months.
When you want to eat them, you can reheat them in a toaster, toaster oven, or microwave. If they are coming from the freezer, let them thaw in the fridge overnight! The microwave also works great (and is my preferred method) – just throw a damp paper towel over the pancakes to keep them moist.
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FAQ // Helpful Tips
Are cottage cheese pancakes healthy?
Yes! Cottage cheese pancakes are a protein-packed pancake recipe that is made from real whole ingredients.
Are they gluten-free?
Oats can be contaminated with gluten-containing grains like wheat, barley, or rye if they are processed in facilities that also handle these grains! Be sure to buy certified gluten-free rolled oats (look for the certified label!) to be sure your oats are gluten-free if needed.
How many carbs are in cottage cheese pancakes?
Each serving of these cottage cheese oatmeal pancakes has 38 grams of carbohydrates and 30 grams of protein! This is a really delicious, well-rounded breakfast recipe that will keep you feeling satisfied for hours.
Topping Suggestions:
There are so many roads to travel when it comes to pancake toppings! Here are a handful of my Clean & Delicious favorites.
- Fresh berries with a drizzle of maple syrup as shown in the photos. So good!
- A schmear of almond butter or peanut butter for an extra boost of protein and healthy fats.
- Fresh peaches with a drizzle of honey.
- My kids love them with chocolate chips sprinkled over the top (you can even add a bit of whipped cream if you are feeling crazy).
- Cream cheese and fresh sliced strawberries or raspberries (tastes a bit like a pancake version of cheesecake!)
There are so many ways to enjoy them! So have some fun and experiment with your favorite toppings.
If you make these 10-Minute Cottage Cheese Pancakes, I’d love to hear how they turned out! Please share your ★ rating and your feedback in the comments below. Thank you! 😍
10-Minute Cottage Cheese Pancakes (High Protein Recipe)
Ingredients
- 1 cup rolled oats
- 3/4 cup liquid egg whites
- 1 cup low fat cottage cheese
- 2 teaspoons baking powder
- 2 tsp cinnamon
- 1 tsp vanilla extract (*optional)
Instructions
- Combine rolled oats, cottage cheese, egg whites, baking powder, cinnamon, and vanilla in a blender.
- Blend until everything is well combined (about 30 seconds). You may need to stop to scrape the sides down – you want to have a nice smooth pancake batter-like consistency.
- Pre heat a non-stick pan or griddle over a medium heat and lightly coat with cooking spray. Scoop 1/4 cup of the batter on to the hot pan. Repeat, adding as many pancakes as you can without crowding the pan. Cook for about three minutes or until the edges start to bubble. Flip the pancakes and cook for another two minutes or until golden brown.
- Top with a fresh berries and a drizzle of maple syrup – or a schmear of nut butter!
