Cottage Cheese Pancakes

Side shot of stacks of pancakes with fresh raspberries and maple syrup drizzles.

5 from 1 vote

Cottage Cheese Pancakes are light, fluffy and packed with protein! They are so easy to make in the blender with ingredients like rolled oats, banana, and tangy cottage cheese.

Prep Time10

Cook Time10

Total Time20

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Servings: pancakes

Author: Rena

Equipment

non stick skillet
spatula
High Speed Blender

Ingredients

1 cup old-fashioned rolled oats
1 large banana
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp baking soda
1 large egg
1/2 cup cottage cheese
1 tbsp coconut oil
OPTIONAL: fruits, maple syrup

Instructions

Place the oats in a high speed blender and blend until minced. Add the remaining ingredients, except for the oil, and blend until just combined.
Heat a nonstick skillet over medium-low heat. Drizzle with a tiny bit of coconut oil.
Add batter with a 1/4 measuring cup, dropping about 4 pancakes per batch.
Since the batter is on the thick side, you can help them spread just a bit with your spatula.
Cook for 2 minutes, then flip and cook for 2 minutes more. Repeat with the remaining oil and batter.
Serve with fresh fruits and a drizzle of maple syrup.

Notes

Leftover cottage cheese pancakes store really well in the fridge or freezer! We love to make an extra batch and store in the freezer for a quick breakfast option. Here’s how to store them, so they stay fresh longer:

- In the refrigerator: Store leftovers in an airtight container or ziplock bag for up to 4 days.

- In the freezer: Flash freeze the pancakes by placing them on a sheet pan (not touching), and freeze for about 30 minutes. Then, transfer them to freezer-safe bags or containers, and store them in the freezer for up to 3 months. Label the bag with the date!

- How to reheat: Once you’re ready to eat, you can reheat from frozen! Microwave for 30-60 seconds or until warm. You can also heat these in a toaster, toaster oven or air fryer.

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