Fluffy Gluten-Free Cottage Cheese Oatmeal Pancakes

How to make the BEST light & fluffy cottage cheese pancakes that are gluten-free with home-ground oat flour in a blender. And naturally sweetened w/ maple syrup. They’re high in protein, nutrient-dense, and oh-so delicious!

How to make the BEST light & fluffy cottage cheese pancakes gluten-free with oat flour in a blender. Naturally sweetened w/ maple syrup.

This is the easiest, delicious recipe for oatmeal cottage cheese pancakes that are light, fluffy, and full of protein. These healthy pancakes include oat flour, cottage cheese, eggs, maple syrup, almond milk, and vanilla, and the batter is quickly mixed in a blender. This is the perfect recipe if you’re not a huge fan of cottage cheese and it’s curdled texture yet. The cottage cheese is blended smooth and is hardly detectable for even picky eaters.

These healthy pancakes have the same texture as traditional pancakes but without the refined sugar and gluten. I love to make a big batch of pancakes for a delicious breakfast on busy mornings. My whole family loves them and I love that we’re eating healthy carbs with all-natural ingredients. This is one of our favorite cottage cheese recipes.

Are cottage cheese oatmeal pancakes high in protein?

Yes, cottage cheese oatmeal pancakes are definitely high in protein, thanks to two main ingredients. Cottage cheese is a well-known source of protein, with a cup containing around 14 grams. While not as protein-rich as cottage cheese, oats still contribute a good amount, with a cup offering around 6 grams. When combined in a pancake recipe, these ingredients bump up the protein content significantly. You can also replace several tablespoons of the oat flour with protein powder to make these high-protein cottage cheese pancakes for a nutritious breakfast.

Cottage Cheese Healthy Benefits Infographic
YouTube video

Why You’ll Love This Fluffy Cottage Cheese Pancake Recipe:

  • It’s naturally sweetened without any processed sugar.
  • All the ingredients are easily digestible for a gentle tummy.
  • The pancakes are high in protein and nutrient dense.
  • The simple ingredients are affordable and easy to find.

Ingredients & Substitutions

Here is everything you need to make the best-tasting oat flour cottage cheese pancake recipe:

Oats: You can use storebought oat flour or grind your own using old-fashioned oats, or quick oats. Be sure they are gluten-free if you gluten-sensitive. You can also use brown rice flour, cassava flour, or a gluten-free blend. But you may need to adjust the balance of flour and milk to get the same consistency.

Cottage Cheese: You can use full-fat cottage cheese or low-fat cottage cheese. I prefer full-fat for the creamiest texture and best flavor. To make this recipe dairy-free, you can substitute the cottage cheese with an equal amount of dairy-free yogurt or ricotta cheese.

Eggs: If you need an egg-free option, you can try using a flax egg or a chia egg. To make a flax egg, mix 1 tablespoon of ground flaxseed meal with 2.5 tablespoons of water and let it sit for a few minutes to thicken. To make a chia egg, use the same ratio of chia seeds to water.

Milk: You can use any milk you like, including almond milk, coconut milk, rice milk, or soy milk. If you’re not dairy-free, regular cow’s milk also works great.

Maple Syrup: This adds natural sweetness, but honey, agave nectar, or another liquid sweetener can be used as a substitute for real maple syrup. Adjust the amount to taste.

Oil: You can use light olive oil, melted coconut oil, avocado oil, or any other neutral-flavored oil.

Vanilla Extract: You can substitute vanilla extract with almond extract or another flavor extract of your choice.

Apple Cider Vinegar: Lemon juice or white vinegar can be used as a substitute for apple cider vinegar. You can also omit it.

Baking Powder: If you prefer, you can use baking soda instead of baking powder. Use 1 teaspoon of baking soda for this recipe.

Salt: If you’re on a low-sodium diet or need to reduce your salt intake, you can omit the salt or use a small amount of a salt substitute.

How to Make My Healthy Oat Flour Cottage Cheese Pancake Recipe

Here are easy, detailed, step-by-step instructions for the best way to make easy oat flour pancakes with cottage cheese. The instructions are also repeated in the recipe card at the bottom of this blog post.

Step 1: Blend the Oat Flour

Blend the oats in a blender until they form flour. You can use either quick or old-fashioned oats.

Mixing cranberries into muffin batter.

Step 2: Make the Pancake Batter

Add the cottage cheese, eggs, maple syrup, milk, baking powder, vanilla extract, and salt to the blender and blend until smooth. You may have to scrape down the sides of the blender with a spatula halfway through blending to incorporate all the ingredients. Pour the batter into a mixing bowl for easier access while cooking the pancakes.

This pancake batter will be thicker than a typical pancake batter and will thicken slightly as it sits. That is okay. 

Adding wet ingredients to muffin batter.

Step 3: Cook the Pancakes

This pancake batter will be thicker than a typical pancake batter. And it will thicken slightly as it sits. That is okay.  The cottage cheese in these pancakes can easily overcook, so you will want to use low/medium heat.

Scoop about half a 1/4 cup of batter into a non-stick fry pan or griddle. The batter will spread slightly as it cooks. Cook on low heat until you begin to see a bubble. You will not see as many bubbles as a typical pancake batter. Flip the pancake and cook on the other side until lightly browned.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

High Protein Cottage Cheese Pancakes Recipe Notes

Pancake Texture: The texture of these pancakes will be slightly different from traditional pancakes due to the use of oats and cottage cheese. They will be denser and more filling.

Thickness of Batter: The batter for these pancakes will be thicker than typical pancake batter. If it’s too thick for your liking, you can add a little more milk to thin it out.

Cooking Temperature: Use low to medium heat when cooking these pancakes to prevent the cottage cheese from overcooking. This will help ensure that the pancakes cook evenly and don’t burn on the outside before they are cooked through.

Flipping: These pancakes may not bubble as much as traditional pancakes, so keep an eye on the edges to know when to flip them. Once the edges look set and the bottom is lightly browned, it’s time to flip.

Serving Suggestions

Fresh Fruit: Serve the pancakes with a variety of fresh fruit such as berries, sliced bananas, apple sauce or chopped peaches or mangoes.

Nuts and Seeds: Sprinkle the pancakes with chopped nuts (like almonds, walnuts, or pecans) or seeds (such as chia seeds or flaxseeds) for added crunch and nutrition.

Yogurt or Whipped Cream: Top the pancakes with a dollop of greek yogurt (dairy or non-dairy) or whipped cream for a creamy texture and extra flavor.

Maple Syrup or Honey: Add a drizzle of maple syrup or honey for a touch of natural sweetness.

Nut Butter: Spread some almond butter, peanut butter, or cashew butter on top of the pancakes for a delicious nutty flavor.

Chocolate Chips: Sprinkle some chocolate chips and peanut butter over the pancakes for a sweet treat.

Coconut Flakes: Sprinkle some toasted coconut flakes on top of the pancakes for a tropical twist.

Savory Toppings: If you prefer savory pancakes, you can top them with avocado slices, smoked salmon, or a poached egg.

Refrigeration: Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. Make sure they are completely cooled before storing to prevent them from becoming soggy.

Freezing: If you want to store the pancakes for longer, you can freeze them. Place the pancakes in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 1 month.

Reheating: To reheat refrigerated pancakes, simply warm them in a toaster or toaster oven until heated through. If reheating from frozen, you can use the toaster on a lower setting or microwave them for a quick and easy option.

Stacking: If you need to stack the pancakes for storage or freezing, place a piece of parchment paper between each pancake to prevent them from sticking together.

Can I use different types of oats in healthy cottage cheese pancakes?
Yes, you can use different types of oats in cottage cheese oatmeal pancakes. You can add old-fashioned oats or quick oats to your blender or food processor to quickly grind your flour. Or, you can purchase store-bought oat flour.

Do I need to blend the batter to make this oatmeal cottage cheese pancake recipe?
Blending the batter will remove the curdled cottage cheese and help create a smoother texture for delicious pancakes. If you prefer a more rustic texture, you can simply mash the cottage cheese with a fork and mix it with the other ingredients.

What can I add to my cottage cheese oatmeal pancakes for extra flavor?
There are many things you can add to your cottage cheese oatmeal pancakes for extra flavor. Some popular options include fruits like bananas, berries, or apples, chopped nuts like walnuts or pecans, spices like cinnamon or nutmeg, or even chocolate chips.

How can I make cottage cheese oatmeal pancakes gluten-free?
To make this a gluten-free pancake recipe, simply ensure you use certified gluten-free rolled oats. Additionally, double-check any other ingredients you use, such as baking powder or flavorings, to ensure they are gluten-free as well.

Can high-protein cottage cheese pancakes be made ahead of time?
Yes, you can make the protein pancakes batter ahead of time and store it in the refrigerator for up to 2 days. Just stir it before cooking the pancakes.

Can I freeze these pancakes?
Yes, these pancakes freeze well. Once cooled, stack them with parchment paper in between each pancake and place them in a freezer-safe bag or container. They can be reheated in the toaster or microwave.

Can I use steel-cut oats instead of rolled oats?
Steel-cut oats will result in a different texture and may require longer blending to achieve a smooth batter. You can try it, but the texture may be slightly different.

Can I omit the eggs for a vegan version?
Yes, you can omit the eggs and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons of water, let sit for 5 minutes) or a commercial egg replacer according to the package instructions.

Are these pancakes gluten-free?
If you use gluten-free oats, then these pancakes can be gluten-free. However, be sure to check all other ingredients for their gluten-free status if you have a gluten intolerance or allergy.

Can I use a different sweetener instead of maple syrup?
Yes, you can use honey, agave nectar, or a sugar-free sweetener of your choice as a substitute for maple syrup.

How to make the BEST light & fluffy cottage cheese pancakes gluten-free with oat flour in a blender. Naturally sweetened w/ maple syrup.

Fluffy Gluten-Free Cottage Cheese Oatmeal Pancakes Recipe

Gluten-Free diet-friendly recipe
How to make the BEST light & fluffy cottage cheese pancakes that are gluten-free with home-ground oat flour in a blender. And naturally sweetened w/ maple syrup. They're high in protein, nutrient-dense, and oh-so delicious!
5 from 6 votes
Servings 6
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients
  

  • 1-1/2 cups oats measure before grinding
  • 1 cup cottage cheese
  • 2 eggs
  • 2 tablespoons maple syrup
  • 2 tablespoons milk almond milk is my fave
  • 3 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon

Instructions
 

  • Blend the oats in a blender until they form flour. You can use either quick or old-fashioned oats.
  • Add the cottage cheese, eggs, maple syrup, milk, baking powder, vanilla extract, and salt to the blender and blend until smooth. You may have to scrape down the sides of the blender with a spatula halfway through blending to incorporate all the ingredients. Pour the batter into a mixing bowl for easier access while cooking the pancakes.
  • This pancake batter will be thicker than a typical pancake batter. And it will thicken slightly as it sits. That is okay. The cottage cheese in these pancakes can easily overcook, so you will want to use low/medium heat.
  • Scoop about half a 1/4 cup of batter into a non-stick fry pan or griddle. The batter will spread slightly as it cooks. Cook on low heat until you begin to see a bubble. You will not see as many bubbles as a typical pancake batter. Flip the pancake and cook on the other side until lightly browned.

Video

YouTube video

Notes

Pancake Texture: The texture of these pancakes will be slightly different from traditional pancakes due to the use of oats and cottage cheese. They will be denser and more filling.
Thickness of Batter: The batter for these pancakes will be thicker than typical pancake batter. If it’s too thick for your liking, you can add a little more milk to thin it out.
Cooking Temperature: Use low to medium heat when cooking these pancakes to prevent the cottage cheese from overcooking. This will help ensure that the pancakes cook evenly and don’t burn on the outside before they are cooked through.
Flipping: These pancakes may not bubble as much as traditional pancakes, so keep an eye on the edges to know when to flip them. Once the edges look set and the bottom is lightly browned, it’s time to flip.

Nutrition

Calories: 103kcalCarbohydrates: 11gProtein: 7gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 61mgSodium: 448mgPotassium: 97mgFiber: 1gSugar: 5gVitamin A: 128IUCalcium: 172mgIron: 1mg
Keyword cottage cheese, gluten free, healthy, high protein, oat flour, pancakes
Did you make this recipe?Please let me know in the comments below how it turned out 🙂

5 Comments

  1. 5 stars
    These are seriously tasty!! They definitely need to cook at a lower heat than my regular pancakes. My son doesn’t like cottage cheese. I didn’t tell him until after he ate them. He loved them!!!

  2. 5 stars
    I hope you all love this recipe as much as I do!! They are light and fluffy and so delicious 🙂

  3. 5 stars
    This was so good !! I made this right before bed for a light “dessert” filling and it turned out better than expected 🙌🙌 I did make some changes where instead of maple syrup and vanilla extract I added 1 1/3 of bananas, and 2/4 instead of 1/4 of cinnamon (which is part of your recipe but doesn’t show on your site) as personal preference :)). I did end up burning it a bit but honestly it still tasted so good haha, thank you so much for this recipe I look forward to making it my go to !! <3

    1. Hi Amanda, thank you so much for the review and for sharing your modifications! The bananas sound delicious 🙂 And thanks for catching the cinnamon discrepancy on the recipe. I’ll get that fixed right away. Good catch!

5 from 6 votes (3 ratings without comment)

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