Gluten-Free Fluffy Cottage Cheese Pancakes w/ Oat Flour

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.

If you love cottage cheese no matter how it’s served, or want to love cottage cheese but it’s not currently your favorite, then these easy cottage cheese pancakes are for you. They’re gluten-free with oat flour and nutrient-dense and high-protein with cottage cheese and eggs. And the batter is easily mixed in a blender eliminating the curdled texture of cottage cheese that some people don’t enjoy. These pancakes are light and fluffy and oh-so delicious!

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.

How Do You Make My Light & Fluffy Cottage Cheese Pancakes?

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: Blend the Batter

Add the cottage cheese, eggs, maple syrup, milk, baking powder, salt, and vanilla extract 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

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

Gluten-Free Fluffy Cottage Cheese Pancakes w/ Oat Flour

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 1 vote
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

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 🙂

Responses

  1. Amanda W-M Avatar
    Amanda W-M

    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. admin Avatar
      admin

      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!

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2 Comments

  1. 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!

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