Name: Flourless Cottage Cheese Pancakes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 1 cup cottage cheese (full-fat or low-fat); 3 large eggs; 1/2 cup rolled oats (optional, for a bit of texture); 1 tsp vanilla extract; 1 tbsp honey or maple syrup (optional, for sweetness); 1/2 tsp baking powder (optional, for fluffiness); Pinch of salt; Butter or oil, for cooking

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These Flourless Cottage Cheese Pancakes are a quick and healthy breakfast option that’s packed with protein and naturally gluten-free. They have a tender, creamy texture with a hint of sweetness, and I love how easy they come together with simple ingredients I usually have on hand.

Ingredients

1 cup cottage cheese (full-fat or low-fat)

3 large eggs

½ cup rolled oats (optional, for a bit of texture)

1 teaspoon vanilla extract

1 tablespoon honey or maple syrup (optional, for sweetness)

½ teaspoon baking powder (optional, for fluffiness)

Pinch of salt

Butter or oil, for cooking

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Blend batter: In a blender or food processor, combine cottage cheese, eggs, oats (if using), vanilla, honey, baking powder, and salt. Blend until smooth and well combined.

Heat pan: Warm a non-stick skillet over medium heat and lightly grease with butter or oil.

Cook pancakes: Pour batter in small rounds (about ¼ cup each) onto the skillet. Cook for 2-3 minutes per side, until golden brown and cooked through.

Serve warm: Enjoy with fresh fruit, yogurt, syrup, or your favorite toppings.

Servings and timing

This recipe serves 2 to 3 people, making about 6-8 small pancakes. It takes about 5 minutes to prepare and 10 minutes to cook, so I can have breakfast ready in just 15 minutes.

Variations

I sometimes swap out the oats for a sprinkle of cinnamon or nutmeg to add warmth and spice. For a dairy-free version, I use thick plant-based yogurt instead of cottage cheese. If I want a lighter texture, I skip the oats entirely — the pancakes turn out more delicate but still tasty. Adding berries or chopped nuts to the batter also gives a nice twist.

Storage/Reheating

I usually store leftover pancakes in an airtight container in the fridge for up to 2 days. To reheat, I pop them in the toaster or warm them gently in a skillet over low heat. They reheat nicely without losing texture, making them great for quick breakfasts on busy mornings.

FAQs

Can I make these pancakes vegan?

For a vegan version, I replace the cottage cheese with thick plant-based yogurt and use a flax or chia egg instead of regular eggs. The texture will be slightly different but still tasty.

Can I freeze these pancakes?

Yes, I freeze leftover pancakes by layering them between parchment paper in a freezer-safe bag. When ready to eat, I thaw them in the fridge or reheat directly from frozen in a toaster or skillet.

What if I don’t have oats?

If I don’t have oats, I simply skip them. The pancakes are still delicious and have a smooth, creamy texture, though they’ll be a bit more delicate.

Can I add other flavors?

Absolutely! I like adding cinnamon, nutmeg, or even lemon zest to the batter for extra flavor. Vanilla extract is a great base, but feel free to experiment.

How do I prevent pancakes from sticking?

I use a good non-stick skillet and add a little butter or oil before cooking. I also make sure the pan is hot enough before pouring the batter, which helps the pancakes cook evenly and prevents sticking.

Conclusion

These flourless cottage cheese pancakes have become one of my favorite quick breakfasts. They’re simple, wholesome, and easily customizable to suit whatever ingredients I have on hand or whatever flavors I’m craving. Whether I want a protein-packed start to the day or a comforting weekend treat, this recipe hits the spot every time.

Recipe:

Flourless Cottage Cheese Pancakes

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Author: Cheryl
Total Time: 15 minutes
Yield: 6-8 small pancakes (serves 2-3)
Diet: Gluten Free

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Description

These flourless cottage cheese pancakes are a quick and healthy breakfast option packed with protein and naturally gluten-free. They have a tender, creamy texture with a hint of sweetness and come together easily with simple ingredients.

Ingredients

1 cup cottage cheese (full-fat or low-fat)

3 large eggs

½ cup rolled oats (optional, for a bit of texture)

1 tsp vanilla extract

1 tbsp honey or maple syrup (optional, for sweetness)

½ tsp baking powder (optional, for fluffiness)

Pinch of salt

Butter or oil, for cooking

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Instructions

In a blender or food processor, combine cottage cheese, eggs, oats (if using), vanilla extract, honey or maple syrup, baking powder, and salt. Blend until smooth and well combined.
Warm a non-stick skillet over medium heat and lightly grease with butter or oil.
Pour batter in small rounds (about ¼ cup each) onto the skillet.
Cook pancakes for 2-3 minutes per side, until golden brown and cooked through.
Serve warm with fresh fruit, yogurt, syrup, or your favorite toppings.