How to Make Flour Free Pancakes (2024)

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Wondering how to make pancakes without flour? These delicious, healthy, and protein-packed flour free pancakes are easy and gluten free! Takes only a few ingredients to make, and you probably have them in your pantry and fridge.

I think these pancakes are more filling than traditional pancakes, and I love making them and freezing for the week ahead.

Where’s the pancake recipe?

I include a lot of helpful information in my recipes to better serve all of my readers. If you’d like to skip over the healthy eating plan information, ingredient swapping, and other information about how to make pancakes without flour, please simply scroll to the bottom of the page, where you will find this easy printable Flour Free Pancake recipe!

Table of Contents

Ingredients in these Flour Free Pancakes

Eggs: A great source of clean protein.I’ve also used egg replacements in this recipe, and they’re delicious.
Cottage cheese: I love using cottage cheese in baking. It adds a ton of protein and makes for moist and fluffy pancakes. Since the cottage cheese is blended first, you won’t feel any chunks in your pancakes. Be sure to use 2%.
Oatmeal: Oats are incredibly nutritious, full of antioxidants, and are known to lower cholesterol.Check to ensure your oats were grown in a safe soil if you’re needing gluten free pancakes because of an allergy.
Olive oil: Always grab extra virgin oil, that is the only way to be sure that you’re only getting olive oil and not one with a bunch of fillers.
Cinnamon: Not only is cinnamon delicious, it also contains powerful anti-inflammatory properties and is loaded with antioxidants.
Vanilla: Be sure to grab pure vanilla extract. Imitation vanilla and bakers vanilla usually contain sugar and artificial flavors.

Recipe Tips:

You can make these dairy free by swapping the cottage cheese for a ripe banana–I don’t think it makes the pancakes taste like banana.
If you want to make waffles instead of pancakes, simply pour ¼ cup of batter per waffle and cook 4-5 minutes until browned.
You can swap the olive oil out for coconut or avocado oil if you’d like!
If you’d like to freeze these, I recommend allowing them to cool first and freezing in a single layer inside of freezer bags. After they’re frozen, you can stack them together.
These will keep for 5-6 days in the fridge or 2 months in the freezer if you’re making them for meal prep.
Like them fluffier? Try adding 1/2 tsp of baking powder.
You can add chocolate chips or blueberries to the batter for special pancakes. Remember that anything you add in will sink to the bottom, so scoop your batter from the bottom when making these.

How to make Flour Free Pancakes

Time needed:10 minutes

These pancakes are quick and easy!

Preheat your skillet
Lightly coat a skillet with nonstick cookie spray and warm over medium heat.
Prepare your batter
Add eggs, vanilla, cinnamon, olive oil, cottage cheese, and oats to your blender. Blend on high until smooth. If using a banana instead of the cottage cheese, add your mashed banana.
Cook your pancakes
Pour ¼ cup of batter onto your preheated skillet. Let cook on one side until it is full of bubbles and the edges start to dry, then flip your pancake and cook for an additional minute. Repeat until all of the batter is gone.
See Also
How to Make Perfect Fluffy Pancakes Pancakes without Milk?5-Ingredient Banana Egg Pancakes 2-Ingredient Cream Cheese Pancakes
Serve
Top hot pancakes with butter, maple syrup, or fruit. My personal favorite is peanut butter, bananas, and maple syrup.

Healthy Eating Plans

This recipe is perfect for your healthy eating plan. It’s high in protein and easy to make and freeze for later. I hope you love these as much as we do!

Weight Watchers: ¼ of this recipe (about 2 pancakes), when using fat free cottage cheese is: 4 Blue Plan Points | 7 Green Plan Points | 2 Purple Plan Points.Don’t forget to count your toppings.
For the 2023 Plan, recipe counts as 3 points per serving when using 2% reduced fat cottage cheese.
21 Day Fix: For this entire recipe: 4 Red containers, 3 Yellow containers, and 3 teaspoons. Each serving of ¼ of the recipe. The number of pancakes depends on how big you make them. I usually get 8 pancakes, so 2 would be a serving. 21 Day Fix counts per serving: 1 Red Container, ¾ Yellow Container, ¾ Teaspoon. Don’t forget to count your toppings.
2B Mindset: A complete breakfast as written, since this recipe is so high in protein.

More healthy breakfast recipes

Instant Pot Baked Oatmeal One of my favorite recipes! We make this weekly for breakfast.
2 Ingredient Banana Pancakes You really can’t get much easier than this two ingredient recipe.
DIY Just Crack an Egg Cups I love making these and freezing them for the week. So easy to customize for everyone’s liking!
Banana Bread Cupcakes These are so delicious–especially with the frosting!
Healthy Banana Oatmeal Cookies I try to keep these on hand at all times. They’re just sweet enough, and I love that they’re healthier than traditional cookies.
Starbucks Egg Bites These are so popular in my house! Perfect for a quick grab and go breakfast.
Homemade bagels I always have a few of these in my freezer!

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Flour Free Pancakes

Created by: Becca Ludlum

Prep Time 5 minutes mins

Equipment

Food processor
Olive Oil Spray

Ingredients

▢ 6 eggs
▢ 1 tsp vanilla
▢ 1 tbsp cinnamon
▢ 1 tbsp olive oil
▢ ¾ cup cottage cheese 2%, or substitute 1 banana
▢ ¾ cup rolled oats uncooked

Instructions

Lightly coat a skillet with nonstick cooking spray and warm over medium heat.
Add eggs, vanilla, cinnamon, olive oil, cottage cheese, and oats to your blender. Blend on high until smooth. 6 eggs, 1 tsp vanilla, 1 tbsp cinnamon, 1 tbsp olive oil, ¾ cup cottage cheese , ¾ cup rolled oats
Pour ¼ cup of batter onto your preheated skillet. Let cook on one side until it is full of bubbles and the edges start to dry, then flip your pancake and cook for an additional minute. Repeat until all of the batter is gone.
Top hot pancakes with butter, maple syrup, or fruit. My personal favorite is peanut butter, bananas and maple syrup.

Notes

Healthy Eating Plans

Weight Watchers: ¼ of this recipe when using fat free cottage cheese is: 4 Blue Plan Points | 7 Green Plan Points | 2 Purple Plan Points
For the 2023 Plan, recipe counts as 3 points per serving when using 2% reduced fat cottage cheese.
21 Day Fix: For this entire recipe: 4 Red containers, 3 Yellow containers, and 3 teaspoons. Each serving size of ¼ of the recipe. The number of pancakes depends on how big you make them. I usually get 8 pancakes, so 2 would be a serving. 21 Day Fix counts per serving: 1 Red Container, ¾ Yellow Container, ¾ Teaspoon. Don’t forget to count your toppings.
2B Mindset: A complete breakfast.

Recipe Tips

You can make these dairy free by swapping the cottage cheese for banana.
If you want to make waffles instead of pancakes simply pour ¼ cup of batter per waffle and cook 4-5 minutes until browned.
You can swap the olive oil out for coconut or avocado oil.

Nutrition

Make This Recipe?

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Becca Ludlum

Healthy recipe creator, self-confessed food snob, and certified Level 1 Precision Nutrition Coach. I create healthy recipes with minimally processed ingredients, but have never turned down a homemade brownie. ;)