High-Protein Cottage Cheese Pancakes with Oats
When I first whipped up these cottage cheese pancakes, I never imagined they’d turn out this great—fluffy, naturally sweet from the honey, slightly sour from the cottage cheese, and so light and delicious that they’ve become a staple in my kitchen.
I love making them the day before to save precious morning time. Yes, you can make this breakfast ahead! So, one more reason to make them!
Topping Ideas
My go-to toppings are generous spread of homemade no-sugar plum jam and smooth 100% natural peanut butter—the sweetness and subtle sourness complement each other so perfectly, it’s like they were made to be together. Trust me, this simple recipe is a game-changer you’ll wish you’d tried sooner!
Besides PBJ, you can use any topping you want – maple syrup, berries, honey, no-sugar chocolate spread, anything!
How to Make Cottage Cheese Pancakes with Oats?
To make these cottage cheese pancakes, start by tossing the cottage cheese, eggs, vanilla whey powder, and oats into a blender and blending everything until smooth. Next, heat a non-stick pancake pan—no extra fats needed—and use a flexible spatula to flip the pancakes after baking them for 1-2 minutes on each side.
In just 15 minutes, this delicious, fuss-free breakfast is ready to savor!
How to Store Cottage Cheese Pancakes?
Now, this is easy.
They are the tastiest when eaten immidiately, TBH. However, I already told you that I often make them the day before. And I wouldn’t do that if I haven’t been satisfied with their taste and texture in the morning after! 😉
In that case, just make sure you cover them with cling foil and store at room temperature for up to 1 day. Store them without toppings to avoing making them soggy. If you already spread something all over them, don’t worry. At least they will be juicy and more flavorful.
For longer storage, refrigerate in a covered container (or covered with cling foil) for up to 3 days.
Similar Recipes You’ll Love
- Protein Pancakes Without Whey
- Protein-Packed Banana Oat Pancakes
- Cottage Cheese Peanut Butter Ice Cream
- High-Protein Raffaello Cookies
- Chocolate Chip Cottage Cheese Muffins
- PBJ Pancake Tacos
Cottage Cheese Pancakes with Oats
Equipment
- 1 blender
- 1 flexible spatula for flipping
- 1 Pancake pan
Ingredients
- 7 oz cottage cheese about ¾ cup + 2 tbsp
- 2 large eggs
- 1 tbsp honey
- 1 scoop vanilla-flavored whey protein powder about 1 oz or 30 g
- ¾ cup oats
Instructions
- Add the cottage cheese, eggs, vanilla whey powder, honey, and oats to a blender. Blend until smooth and well combined.
- Preheat a non-stick pancake pan over medium heat. No oil is needed.
- Spoon the batter onto the hot pan to form small pancakes (about 2-3 tbsp per pancake). If the batter thickens too much while cooking, stir in a splash of milk to loosen it.
- Cook each pancake for 1½ to 2 minutes on one side until golden. Flip and cook for 1 more minute on the other side.
- Spread your favorite toppings on the pancakes. Recommended: no-sugar jam and natural peanut butter.
- Enjoy immediately, or cover with foil and store at room temperature for up to 1 day. For longer storage, refrigerate in a covered container for up to 3 days.
Notes
Tips:
- Adjust batter consistency with milk as needed.
- Use a non-stick pan for best results—no oil required!
