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These Cottage Cheese Oat Pancakes are gluten-free, easy to make and packed with 28 grams of protein per serving! Whip up a batch of these pancakes in just 20 minutes for a delicious breakfast. Looking for more gluten-free pancake options? Try these Almond Flour Pancakes next!
Table of Contents
If youβve ever struggled to find a pancake recipe thatβs both satisfying and truly nourishing, these Cottage Cheese Oat Pancakes are here to change that. As someone whoβs spent years developing healthy, protein-forward recipes for the Choosing Chia blog, I love creating wholesome versions of classic comfort foods β and these pancakes are exactly that. Theyβre made with blended oats like my Oat Flour Pancakes and High-Protein Pancake Bowl instead of all-purpose flour and are packed with protein like my healthy protein pancakes, making them a go-to in my kitchen when I want something cozy and balanced.
Whether youβre fuelling a busy weekday morning or planning a leisurely weekend breakfast, these pancakes deliver on both taste and nutrition. Plus, theyβre kid-friendly, freezer-friendly, and made with simple, whole ingredients you probably already have in your kitchen.
Why Youβll Love This Recipe
- High in Protein: Each serving packs around 15 grams of protein, keeping you full and energized. Use leftover cottage cheese try making a batch of these Cottage Cheese Blueberry Muffins!
- Gluten-Free: Using certified gluten-free oats or oat flour makes this recipe gluten-free.
- Quick and Easy: With minimal ingredients and prep time, these pancakes are ready in under 20 minutes.
- Toddler & Kid-Friendly: These are a hit with the little ones and are a nourishing and balanced way to start the day.
Key Ingredients
- Oats: Use quick oats or rolled oats and blend them into oat flour. (This is cheaper than buying oat flour at the grocery store, though if you want to save the step you can buy oat flour instead.) Use any extra oat flour to make a bath of Oat Flour Banana Muffins.
- Cottage cheese: I recommend using 2% or higher cottage cheese for a rich and creamy taste. Use any leftover cottage cheese to make a batch of Cottage Cheese Chocolate Mousse or Cottage Cheese Queso Dip for a savoury meal-prep friendly recipe!
Recipe Variations
- Greek Yogurt Pancakes: If you donβt have cottage cheese on hand you can easily substitute with Greek yogurt in this recipe!
- Add fruits: Try adding sliced banana, blueberries or raspberries to the batter.
- Chocolate Chip: I love adding chocolate chips to recipes like Oatmeal Banana Chocolate Chip Cookies, but they are also delicious in pancakes for a decedent breakfast!
*This is a recipe overview. The full recipe with measurements is below in the recipe card.
How To Make Cottage Cheese Oat Pancakes
Step 1: Add the oats to a food processor or blender.
Step 2: blend until it turns into a fine powder.
Step 3: Whisk the eggs in a mixing bowl.
Step 4: Add the cottage cheese, milk and vanilla extract.
Step 5: Add the oat flour, baking powder, baking soda and salt.
Step 6: Gently fold together just until combined.
Step 7: With the pan on medium-heat, add a dollop of butter or spray with cooking spray, then add a spoonful of batter.
Step 8: Cook for 2-3 minutes per side, until golden brown.
Topping Ideas
- Maple syrup
- Honey
- Chia seed jam
- Sliced fruit
- Shredded coconut
- Banana Bread Granola
- Yogurt
- Homemade Nutella
How To Store
Store leftover pancakes in an airtight container in the fridge for up to 4 days, or freeze them in a single layer before transferring to a freezer-safe bag for up to 3 months. Reheat in the toaster, oven, or microwave until warmed through.
Jessβs Tips
- Use gluten-free certified oats if needed βregular oats may be cross-contaminated during processing.
- Mix the batter gently β Stir just until combined to keep the pancakes light and fluffy. Overmixing can make them dense.
- Adjust consistency if needed β The batter should be thick, but if it feels too stiff (depending on your cottage cheese), add a small splash of milk to loosen it slightly.
- Use a non-stick pan β This helps the pancakes cook evenly and flip easily without sticking.
- Cook on medium-low heat β These pancakes take a bit longer to cook through. Lower heat prevents the outsides from burning while the inside cooks.
- Top your way β Try them with yogurt, nut butter, berries, or maple syrup!
Frequently Asked Questions
Cottage cheese pancakes taste very similar to regular pancakes but with a light and fluffy texture.
2% or a higher percentage of fat cottage cheese all work well for a rich and creamy taste. 0% will work too.
You can use Greek yogurt or ricotta cheese as a substitute in this recipe. If using ricotta, try blending it like I do for this whipped ricotta toast for a lighter texture.
Try These Pancake Recipes Next!
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Coconut Flour Pancakes
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Lemon Poppy Seed Spelt Pancakes
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Vegan blueberry pancakes
If you tried theseΒ Cottage Cheese Oat PancakesΒ or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along onΒ Pinterest,Β Instagram, TiktokΒ andΒ FacebookΒ for even more deliciousness!
Cottage Cheese Oat Pancakes
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: pan-fry
- Cuisine: American
- Diet: Gluten Free
Description
These Cottage Cheese Oat Pancakes have 28 grams of protein per serving for a healthy high-protein breakfast!
Ingredients
- 1 cup quick oats or oat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 eggs
- 1 cup cottage cheese
- 1 tsp vanilla extract
- 2-3 tbsp milk of choice
- oil or butter for the pan
Instructions
- If using rolled oats, blend them in a blender or food processor until finely ground. (Skip this step if using pre-made oat flour.)
- In a large mixing bowl, whisk the eggs. Add the cottage cheese, milk and vanilla extract, and mix until smooth.
- Add the oat flour, baking powder and baking soda. Gently fold everything together until just combined.If the batter is too thick, stir in another 1-2 tablespoons of milk to loosen it slightly. (It should be thick but scoopable.)
- Heat a lightly greased non-stick skillet over medium heat. Scoop about ΒΌ cup of batter per pancake into the pan. Cook for 2β3 minutes until bubbles form and the edges look set, then flip and cook another 2-3 minutes until golden brown.
- Serve warm with your favourite toppings like maple syrup, fresh fruit, or nut butter
Notes
- Mix batter gently to keep pancakes light and fluffy.
- Add a splash of milk if the batter is too thick.
- Use a non-stick pan for easy flipping.
- Cook on medium-low heat so they cook through without burning.
- Serve with toppings like yogurt, nut butter, berries, or maple syrup.
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 400
- Sugar: 2g
- Fat: 14g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 28g
The best pancakes with oat flour I have tried. I have made them with both cottage cheese and also with a greek yogur I got frozen and thawed and got like crumbs. And they taste amazing! Love them love them love them!! Love the fact that are delicious and healthy and nutritious.
So happy you loved them!
Quick and easy to make and taste amazing. I make them on repeat!
So happy you love them Lauren! π
Made these today with Greek yogurt as per her suggestion in her stories and really liked them! Super easy and fluffy. I mixed the dry ingredients right in the blender with the oats to avoid a second bowl and it came out great.
So happy you enjoyed the recipe Lin!
My new favourite healthy pancake recipe! So easy to make and they taste amazing. Next time Iβll try adding some blueberries to the batter.