Flourless Cottage Cheese Pancakes (Print Version)

Light, protein-packed pancakes made with cottage cheese and oats for a nourishing morning meal.

# What You'll Need:

→ Wet Ingredients

01 - 1 cup cottage cheese, full fat or low fat
02 - 3 large eggs
03 - 1 teaspoon vanilla extract

→ Dry Ingredients

04 - 2 tablespoons rolled oats, gluten-free if needed
05 - 2 tablespoons cornstarch
06 - 1/2 teaspoon baking powder
07 - 1/4 teaspoon salt

→ Optional Add-Ins

08 - 1 tablespoon honey or maple syrup
09 - 1/2 teaspoon ground cinnamon

→ For Cooking

10 - 1 to 2 teaspoons butter or neutral oil

# How-To Steps:

01 - Combine cottage cheese, eggs, and vanilla extract in a blender or food processor. Blend until completely smooth.
02 - Add rolled oats, cornstarch, baking powder, salt, honey, and cinnamon to the blender. Blend until well combined and slightly thickened.
03 - Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
04 - Pour approximately 1/4 cup batter per pancake onto the prepared pan. Cook for 2 to 3 minutes until bubbles form on the surface and edges appear set.
05 - Carefully flip each pancake and cook for an additional 1 to 2 minutes until golden brown and cooked through.
06 - Transfer pancakes to serving plates while warm. Top with fresh fruit, yogurt, or a drizzle of honey as desired.

# Expert Advice:

01 -
  • They're naturally gluten-free without tasting like a sacrifice, and nobody will know cottage cheese is the secret ingredient.
  • You get real protein in every bite, which means you'll actually stay full until lunch instead of hunting for snacks an hour later.
  • The whole thing comes together in 20 minutes, making weekday breakfasts feel less rushed and more like something you chose for yourself.
02 -
  • Don't walk away while these cook—they can go from perfect to slightly overdone in about 30 seconds, and you want to catch them at golden rather than brown.
  • If your batter seems too thick after blending, it's fine; these pancakes are naturally thicker than flour-based ones, but if it won't pour, add 1 tablespoon of milk and blend again.
03 -
  • Use a blender instead of a food processor if you have one—it creates a smoother batter with fewer cottage cheese lumps.
  • Medium heat is your friend here; too high and the outsides burn before the insides cook through, but too low and they'll be tough and pale.
Go Back