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–+ servings
Stack of soft cottage cheese oat pancakes with toppings

Cottage Cheese Oat Pancakes

These soft, moist cottage cheese oat pancakes pack approximately 24 g of protein per serving, without protein powder, banana or flour. The batter spreads more than you'd expect! Check my step-by-step photos and cooking tips above for the right batter consistency and perfectly shaped pancakes.
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Prep Time 5 minutes
Cook Time 10 minutes
Resting time 20 minutes
Total Time 35 minutes
Course Breakfast, Dessert
Cuisine American
Servings 2 servings
Calories 330 kcal

Equipment

Blender or food processor,
non stick skillet
Spatula

Ingredients
  

  • 1 cup 250 g 4% cottage cheese (no need to drain)
  • ½ cup 40 g rolled oats
  • 2 large eggs
  • 2 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • A little butter or oil for greasing the skillet

Instructions
 

  • Blend the ingredients. Add the cottage cheese, rolled oats, eggs, maple syrup, vanilla extract, baking powder and cinnamon to a tall mixing jug or blender. Blend with an immersion blender or regular blender until smooth and creamy.
  • Rest the batter. Let the blended batter sit for approximately 30 minutes to allow the oats to soften and absorb some of the moisture.
  • Prepare the skillet. Lightly grease a non-stick skillet with butter or oil and heat over medium heat.
  • Cook the pancakes. Spoon approximately 2 heaped tablespoons of batter per pancake into the skillet. Cook 2–3 pancakes at a time, leaving generous space between them. Cook for approximately 2 minutes on the first side, until the underside is golden and the pancake is set enough to flip.
  • Flip and finish. Carefully turn the pancakes and cook for approximately 2 more minutes, until golden and cooked through. Repeat with the remaining batter.
  • Serve. Divide the pancakes between two plates, 3 pancakes per serving, and add your favourite toppings.

Notes

Batter consistency: The blended batter should be smooth and creamy. It will thicken slightly as the oats absorb moisture during the 30-minute rest. See the batter consistency photo above for reference.
Don't overcrowd the skillet: These pancakes spread considerably as they cook. Even in a large skillet, cook only 2–3 at a time, leaving plenty of room between them.
Cottage cheese: I tested this recipe using 4% cottage cheese without extensively draining it. No additional milk was needed.
Smaller portions: The recipe makes 6 medium pancakes. For a lighter breakfast, enjoy 2 pancakes instead of 3. That's approximately 220 calories and 16 g protein before toppings.
Toppings: The nutrition information is calculated without toppings. Add fresh fruit, Greek yoghurt, nut butter or chocolate as desired.
 
Nutrition values are preliminary estimates based on standard ingredient data and a comparable 4% cottage cheese product. They exclude cooking fat and optional toppings.

Nutrition

Calories: 330kcalCarbohydrates: 33gProtein: 24gFat: 12gSaturated Fat: 6gCholesterol: 225mgSodium: 600mgPotassium: 280mgSugar: 17gCalcium: 170mgIron: 2mg
Tried this recipe?Let me know how it was in the comments below.