Cottage Cheese Oat Pancakes
These cottage cheese oat pancakes are light, fluffy, and packed with protein, blending oats, cottage cheese, and eggs into a healthy, satisfying breakfast. Quick to make in the blender and perfect with your favorite toppings like fruit and maple syrup.
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Servings: 2 large pancakes
Calories: 179kcal
Ingredients
- ½ cup quick cook oats or rolled oats
- ½ cup cottage cheese full-fat or low-fat
- 2 eggs
- salt optional
- butter or oil for cooking
Instructions
- Add the oats, cottage cheese, and eggs to a high-powered blender. Blend until smooth, adding a splash of water or milk if needed.½ cup quick cook oats, ½ cup cottage cheese, 2 eggs, salt
- Let the batter rest briefly to thicken up while you heat 1 teaspoon of butter or oil in a frying pan over medium heat.butter or oil
- Pour ¼ cup of batter for each pancake. Cook for 3 minutes per side, until golden and easy to flip. Cook the other side for 2–3 more minutes.
- Repeat with remaining batter, adding more butter or oil as needed.
Notes
Makes 5–6 small pancakes or 2 large pancakes.
Store leftover pancakes in an airtight container in the fridge for up to 3 days; freeze for up to 3 months.
Great served with maple syrup, fresh fruit, or nut butter for extra flavor.
For added fluffiness, let the batter rest for a few minutes before cooking.
Nutrition
Calories: 179kcal | Carbohydrates: 16g | Protein: 15g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 166mg | Sodium: 292mg | Potassium: 182mg | Fiber: 2g | Sugar: 2g | Vitamin A: 261IU | Calcium: 69mg | Iron: 2mg