Fluffy Gluten-Free Cottage Cheese Oatmeal Pancakes
These easy Oatmeal Cottage Cheese Pancakes are light, fluffy, and packed with protein! Made with oat flour, cottage cheese, eggs, maple syrup, almond milk, and vanilla, this gluten-free and naturally sweetened recipe is blended smooth for even picky eaters. Perfect for a quick, healthy breakfast the whole family will love!
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.
Why You’ll Love This Fluffy Cottage Cheese Pancake Recipe
- Packed with protein: Cottage cheese adds a boost of protein to keep you satisfied all morning.
- Gluten-free goodness: Made with oat flour, these pancakes are perfect for anyone avoiding gluten.
- Quick and easy prep: Just blend all the ingredients in one go for a fast, hassle-free recipe.
- Perfect texture: Soft and fluffy pancakes without any refined sugar—just wholesome ingredients.
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.
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.
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.
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.
Do you love pancakes? Check out more of my easy and nutritious pancake recipes:
Fluffy Gluten-Free Cottage Cheese Oatmeal Pancakes Recipe
Ingredients
- 1-1/2 cups oats measure before grinding (or 1-1/4 cups oat flour)
- 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.
Incredible recipe- this is my first time using oat flour and I was surprised to like this is much more than typical wheat flour pancakes! I personally found them to be a little salty so I would try cutting back or leaving out the salt next time (which I know is listed as an option on the recipe). It was delicious topped with plain yogurt, almond butter and maple syrup. I’ll probably add chocolate chips next time too!
Hi, Hadassah! Thank you so much for leaving this review! I love your topping ideas. Thank you for sharing 🙂
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!!!
Thank you for the review, Janice! I’m so glad your son loves them, too 🙂
I hope you all love this recipe as much as I do!! They are light and fluffy and so delicious 🙂
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
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!
I made these this morning using organic protein oats and they were delicious! I was wondering how long can you keep the batter in the fridge if at all and can you use oat flour instead? If so how much?
Hi Laurie, thank you for sharing this with me! I haven’t stored the batter in the fridge before. I typically make up all the pancakes and then store the pancakes in the fridge so my kids can pop them in the toaster before serving. But, I would imagine you could refrigerate the batter for several days. You may need to add a little more milk to it to maintain a pourable consistency. If your using oat flour, you can add 1-1/4 cups.