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
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
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 1/4 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.
Notes
Oats are optional and add texture; omit for a truly flourless pancake.
For a dairy-free version, substitute thick plant-based yogurt for cottage cheese.
You can add cinnamon, nutmeg, or lemon zest for extra flavor.
Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat pancakes in a toaster or skillet over low heat.
To make vegan, replace cottage cheese with plant-based yogurt and eggs with flax or chia eggs.
Freezing pancakes is possible; layer with parchment paper and store in a freezer-safe bag.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Blending and Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 3 pancakes
- Calories: Approx. 180-220 kcal
- Sugar: 5 g (depends on honey/maple syrup use)
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 210 mg
