Cottage Cheese Oat Pancakes

Cottage Cheese Oat Pancakes

Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 3–4

Ingredients

• 1 cup cottage cheese
• 1 cup rolled oats
• 3 large eggs
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1 tablespoon honey or maple syrup, optional
• ½ teaspoon ground cinnamon
• Pinch of salt
• 2–4 tablespoons milk, as needed
• Butter or oil, for cooking

For serving:

• Maple syrup or honey
• Fresh berries or sliced banana
• Greek yogurt, optional
• Chopped nuts, optional

Instructions

1. Add the cottage cheese, rolled oats, eggs, baking powder, vanilla, honey or maple syrup, cinnamon, salt, and 2 tablespoons of milk to a blender.
2. Blend for about 30–45 seconds until the mixture becomes smooth and creamy. If the batter looks too thick, add another tablespoon or two of milk and blend again.
3. Let the batter rest for about 5 minutes. The oats will absorb some of the liquid and the mixture will thicken slightly.
4. Heat a nonstick skillet or griddle over medium-low heat. Lightly grease it with butter or a small amount of oil.
5. Pour about ¼ cup of batter into the pan for each pancake. Keep the pancakes fairly small because this makes them easier to flip.
6. Cook for about 2–3 minutes, or until small bubbles appear on the surface and the edges begin to look set.
7. Carefully flip each pancake and cook for another 1–2 minutes, until the second side is golden brown and the center is completely cooked.
8. Transfer the cooked pancakes to a plate and repeat with the remaining batter, lightly greasing the pan when necessary.
9. Stack the warm pancakes and serve with maple syrup, honey, fresh fruit, yogurt, or nuts.

Tips

For extra-fluffy pancakes, avoid making the batter too thin. It should be thick enough to slowly pour from a spoon.

Use medium-low rather than high heat because oat pancakes can brown quickly on the outside before the center is fully cooked.

If your cottage cheese has a lot of liquid, you may not need much additional milk.

For a sweeter version, add 1–2 tablespoons of brown sugar or maple syrup to the batter. You can also add blueberries, chocolate chips, or finely chopped apple after blending.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.

To freeze, place cooled pancakes between pieces of parchment paper and freeze in a sealed freezer bag for up to 2 months.

Reheat them in a skillet, toaster, microwave, or air fryer until warm.

Approximate Nutrition

Per serving, depending on toppings:

Calories: 260–320
Protein: 18–22 g
Carbohydrates: 28–34 g
Fat: 8–11 g
Fiber: 3–4 g

These pancakes are especially satisfying because the cottage cheese and eggs add plenty of protein, while the oats provide fiber and a soft, hearty texture.