Cottage Cheese Oatmeal Pancake (Simple High Protein Breakfast!)
This Cottage Cheese Oatmeal Pancake will leave you speechless! 30 grams of protein using 3 easy ingredients, ready in just 10 minutes.
Fluffy, High-Protein Pancakes, Crafted with Cottage Cheese!
Have you jumped on the bandwagon of creating high-protein cottage cheese dishes?
I’m not especially into cottage cheese, so I hesitated to test the recipes at first.
This pancake recipe includes cottage cheese to boost moisture and deliver a strong amount of protein. And if you’re anything like me—no need to stress! You won’t be able to tell cottage cheese is in the mix.
Cottage cheese brings a rich, creamy kind of texture, yet the flavor is just like traditional pancakes—possibly even better!
My fussy 10 year old ADORES these pancakes!
Skip the protein powder pancakes and try this version made with 3 wholesome, whole-food ingredients!
What You’ll Need
- Full-Fat Cottage Cheese (Greek yogurt can be swapped in as an alternative)
- Oats (certified gluten-free oats if necessary. I suggest rolled oats instead of quick oats.)
- Eggs
- Optional: Sea Salt, Baking Soda, Vanilla Extract
Cookware Tools:
- Vitamix Blender (any blender works, though I really like this one!)
- Avocado Oil cooking spray (olive oil or butter can also be used)
How to Make Oatmeal Cottage Cheese Pancakes
Step 1: Place the oats in a blender and blend until you get a coarse oat flour.
Step 2: Add in the eggs and cottage cheese. This part is optional, but mixing in 1/8 teaspoon of sea salt and baking soda, plus 1/2 teaspoon of vanilla extract, takes them to the next level.
Step 3: Warm a skillet over medium-low heat (keep it a bit lower than you’d use for regular pancakes). Lightly spray the pan with cooking spray or melt butter in the skillet. Add the pancake batter (this recipe makes 1 big pancake or 3 smaller ones). For best results, cover the pan with a lid while cooking the first side. Bigger pancakes can be tricky to flip if they aren’t cooked through.
Step 4: Cook until bubbles begin appearing around the edges.
Step 5: Turn the pancake over and cook another 2-3 minutes on the second side, until it turns golden brown.
Step 6: Enjoy the pancakes while they’re hot. Add your preferred toppings, such as butter and maple syrup, or go with berries, bananas, chocolate chips, or nut butter!
How to Serve Cottage Cheese Pancakes
Serve these healthier, high-protein pancakes in the same ways you’d eat regular pancakes. My 10-year old doesn’t even realize I’m making a more wholesome option!
These fluffy cottage cheese pancakes are perfect for brunch when paired with fresh fruit and bacon!
They also make a fast breakfast option on hectic weekday mornings.
For Topping:
Variations
Banana Cottage Cheese Pancakes: After mixing the batter, slice a ripe banana thinly and add it to the batter. Pour it into the pan, then cook according to the recipe.
Chocolate Chip Protein Pancakes: Spread the batter in the skillet, then sprinkle 1-2 tablespoons of chocolate chips across the top. Cook as directed.
Blueberry Cottage Cheese Oatmeal Pancakes: Stir 1/2 cup of fresh or frozen blueberries into the pancake batter. If you’re using frozen blueberries, make sure to cover the skillet with a lid while the first side cooks to ensure the batter cooks evenly.
Make Smaller Pancakes: If you want to make these for a family or a group, double or triple the ingredients. Triple means 1 1/2 cups of oatmeal, 1 1/2 cups of cottage cheese, and 6 eggs. Pour the batter into a skillet heated over medium heat using 5-6 inch circles. Cook for 5-6 minutes until bubbles appear along the edges, then flip and continue cooking for another 2-3 minutes. You’ll get about 10 pancakes.
Boost the Protein: Add more protein by using 1/3 cup oats and stirring in 1/4 cup protein powder, such as an unsweetened/unflavored whey protein.
Meal Prep Cottage Cheese Oat Pancakes: Prepare these pancakes ahead of time and keep them in an airtight container. They’re great chilled, but if you’re able to warm them up in a toaster oven, that’s even better. Pack them with raspberries or blueberries.
Other Gluten Free Pancake Recipes
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Oatmeal Cottage Cheese Pancake
A high-protein pancake made from 3 whole-food ingredients. Make 1 large pancake, or cook up a double batch to produce 6 smaller pancakes.
Servings: 1 serving
Calories: 385kcal
Instructions
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Place the oats in a blender, then blend until they become a rough flour.
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Add the eggs and cottage cheese. You can skip this, but mixing in 1/8 teaspoon of sea salt and baking soda, along with 1/2 teaspoon of vanilla extract, elevates the flavor.
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Warm a skillet on medium-low heat (use less heat than you would for a standard pancake). Either coat the surface with cooking spray or melt butter in the pan. Pour in the pancake batter (this recipe yields 1 big pancake or 3 smaller ones). For the best outcome, keep a lid over the pan as the first side cooks. If they aren’t cooked through, large pancakes can be hard to turn.
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Cook until bubbles appear around the edges.
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Turn the pancake over, then cook for another 2-3 minutes so the second side browns.
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Serve the pancakes while they’re hot. Add your preferred toppings—such as butter and maple syrup—or try berries, sliced bananas, chocolate chips, or nut butter!
Notes
How to Serve Cottage
LÀm những chiếc bánh kếp bổ dưỡng, giàu protein này theo bất kỳ cách nào bạn vẫn thường dùng cho bánh kếp. Bé 10 tuổi của tôi cũng không hề nhận ra rằng tôi đang chuẩn bị một lựa chọn tốt cho sức khỏe hơn!
Phần Dùng Kèm:
Các Biến Thể
Bánh kếp Cottage Cheese Chuối: Sau khi trộn bột xong, cắt lát mỏng một quả chuối rồi cho vào bột. Đổ hỗn hợp vào chảo và nấu đúng như hướng dẫn trong công thức.
Bánh kếp Protein Nhân Socola: Cho bột vào chảo, sau đó rắc khoảng 1–2 muỗng canh chocolate chip lên bề mặt bánh kếp. Nấu bánh theo đúng hướng dẫn.
Bánh kếp Cottage Cheese Dâu Vỉ: Cho 1/2 cốc quả vỉ tươi hoặc đông lạnh vào bột bánh. Nếu dùng vỉ đông lạnh, bạn nên phủ nắp cho chảo trong khi mặt đầu tiên chín để phần bột được chín đều.
Dinh Dưỡng
Calo: 385kcal | Tinh bột đường (Carbohydrates): 32g | Protein: 28g | Chất béo: 16g | Chất béo bão hòa: 5g | Chất béo không bão hòa đa: 3g | Chất béo không bão hòa đơn: 5g | Chất béo chuyển hóa: 0.03g | Cholesterol: 345mg | Natri: 458mg | Kali: 379mg | Chất xơ: 4g | Đường: 4g | Vitamin A: 622IU | Canxi: 158mg | Sắt: 3mg
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