Description
Flourless Cottage Cheese Pancakes are fluffy, golden, and naturally protein-packed breakfast pancakes made with cottage cheese, eggs, and oat flour.
Ingredients
Scale
- 1 cup cottage cheese
- 2 large eggs
- ½ cup oat flour
- ½ tsp baking powder
- ½ tsp vanilla extract
- Pinch of salt
- 1–2 tbsp milk if needed
- Optional toppings: fresh berries, yogurt, nut butter, or maple syrup
Instructions
- Add cottage cheese, eggs, oat flour, baking powder, vanilla, and salt to a blender.
- Blend until smooth and creamy. Add milk if the batter is too thick.
- Heat a non-stick skillet over medium heat and lightly grease.
- Pour small portions of batter onto the skillet.
- Cook for 2–3 minutes until bubbles form, then flip and cook another 1–2 minutes until golden.
- Serve warm with your favorite toppings.
Notes
- For gluten-free pancakes, ensure your oat flour is certified GF.
- If the batter is too thick, add milk a teaspoon at a time.
- Store leftovers in the fridge for up to 2 days and reheat gently.
- These pancakes freeze well; reheat in a toaster or skillet.
- Top with fresh berries, yogurt, nut butter, or maple syrup as desired.
- Prep Time: 5 minutes
- Cook Time: 10–12 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake (approximately)
- Calories: 60–80 kcal
- Sugar: 1 g
- Sodium: 80–120 mg
- Fat: 3 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 6–9 g
- Fiber: 1–2 g
- Protein: 6–7 g
- Cholesterol: 60 mg
Keywords: Flourless pancakes, cottage cheese pancakes, protein pancakes, gluten-free pancakes, healthy breakfast, oat flour