Alisa InfantiPublished:Updated:
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With just 3 ingredients these Oatmeal Cottage Cheese Pancakes are filling and healthy. They’re the perfect breakfast to start your day as they’re loaded with protein to keep you full until lunch. Easy to make too!
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Have you ever wanted to dive into a big stack of pancakes but wanted to avoid consuming nothing but carbs? Luckily, with these healthy oatmeal pancakes, you no longer have to make that choice!
Made out of oatmeal, cottage cheese and egg whites these pancakes are thin but fluffy with a mild sweetness. If the thought of cottage cheese in pancakes sounds weird or gross, I assure you, it’s not! Even those who aren’t fans of cottage cheese such as myself, often remark on how delicious these cottage cheese pancakes are!
The cottage cheese provides protein and keeps these moist while offering a slightly sweet taste but there’s no overwhelming flavour or weird texture either.
Since these are made with just 3 ingredients essentially all you need to do is blend them together and spoon or pour the batter onto a pan, they are quick and easy to make. You can whip these up in under 10 minutes!
Loaded with protein, these oatmeal cottage cheese pancakes will keep you full too! After eating a stack of regular pancakes I often feel like I need to go take a nap but the opposite happens with these. They’re filling but not heavy and I always feel perfectly full until lunchtime, not craving a snack in an hour or two.
I always make extra of this recipe and freeze the extras so I have a quick breakfast that I know will keep me full all morning.
By the way, if you use gluten-free oatmeal, these are gluten-free pancakes!
Ingredients & Substitutions
- Oatmeal – Quick oats work the best. Use gluten-free for gluten-free pancakes.
- Cottage cheese – Cottage cheese keeps these pancakes moist add protein!
- Egg whites – Egg whites hold the pancakes together while adding additional protein.
- Grapeseed oil – For cooking. You can also use a cooking spray or vegetable oil.
How to Make Oatmeal Cottage Cheese Pancakes
Add the cottage cheese, oatmeal and egg whites to a blender. Blend until smooth.
Let the batter rest for about 5 minutes to thicken up.
Add a tsp grapeseed oil to a pan over medium heat and or spray with cooking spray. Add 2 tbsp of batter per pancake to the pan or pour to about 4″ rounds and flip when they start to bubble. Flip and let cook for another 30 seconds or so or until cooked through. Remove from pan. Repeat until all of the pancake batter is used. Serve pancakes hot.
What to Serve with Cottage Cheese Protein Pancakes
I love pancakes because they can serve as a filling breakfast on their own or you can serve them up with a myriad of other breakfast foods as well. For a full-on breakfast spread, you can serve your cottage cheese pancakes with (turkey) sausage, bacon, eggs or your other favourite breakfast foods.
Or just add your favourite toppings and serve these healthy oatmeal pancakes on their own. Some of my favourite pancake toppings are maple syrup or honey, fresh fruits and Greek yogurt, or even a bit of whipped cream (though that isn’t the healthiest option, of course!).
How to Store & Reheat Leftovers
Leftover pancakes can be stored in a sealed container in the fridge for up to 3 days. Alternatively, you can also freeze them for an easy and healthy breakfast for busy mornings. They’ll last in the freezer for up to 3 months.
The pancakes can be reheated on the stove in a skillet or you can pop them in the toaster oven. If you’re in a hurry, you can also pop them in the microwave until thawed and warm.
More Healthy Breakfast Recipes:
- Quail Egg Breakfast Stuffed Peppers
- Berry Baked Oatmeal
- Easy Keto Egg Muffins
Oatmeal Cottage Cheese Pancakes
Alisa Infanti | The Delicious Spoon
Oatmeal Cottage Cheese Pancakes are filling and healthy. Loaded with protein they are the perfect breakfast and keep you full till lunch!
4.66 from 29 votes
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Prep Time 6 minutes mins
Cook Time 5 minutes mins
Total Time 11 minutes mins
Servings 4 servings
Calories 129 kcal
Equipment
Stove
Blender
Measuring Cups
Non-stick pan
Spatula
Ingredients
- 1 cup cottage cheese
- 1 cup oatmeal quick oats preferred
- 1 cup egg whites
Instructions
Add one cup each of quick oats, egg white and cottage cheese to a blender. Blend on high until combined and smooth.
Let the pancake batter rest for about 5 minutes to allow it to thicken up a bit.
Heat a non-stick pan over medium-high heat and then add a tsp of grapeseed oil to coat the pan. Pour the batter into the pan to create 4" pancake rounds.
Cook until they begin to bubble and then flip. Allow them to cook for about another 30 seconds or until cooked through. Remove from the pan. Serve with Greek yogurt, more cottage cheese, berries, jam or peanut butter.
Nutrition
Serving: 3pancakesCalories: 129kcalCarbohydrates: 9gProtein: 15gFat: 3gSaturated Fat: 3gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 9mgSodium: 246mgPotassium: 159mgFiber: 0gSugar: 3g
Notes
Storage:
Leftover pancakes can be stored in a sealed container in the fridge for up to 3 days. Alternatively, you can also freeze them for an easy and healthy breakfast for busy mornings. They’ll last in the freezer for up to 3 months. The pancakes can be reheated on the stove in a skillet or you can pop them in the toaster oven. If you’re in a hurry, you can also pop them in the microwave until thawed and warm.
Approximate 21 Day Fix Container Count:
1/2 yellow; 1/2 red
Please Note:
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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For the step-by-step version of this recipe, check out the How To Make Oatmeal Cottage Cheese Pancakes Story.
