Flourless Cottage Cheese Pancakes
Ingredients
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½ cup cottage cheese
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2 large eggs
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¼ cup rolled oats (or almond flour for a lower-carb option)
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½ teaspoon baking powder
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½ teaspoon vanilla extract (optional, for sweetness)
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Pinch of salt
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Butter or coconut oil for cooking
Instructions
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Blend the batter:
Add all ingredients (cottage cheese, eggs, oats/almond flour, baking powder, vanilla, and salt) to a blender or food processor.
Blend until smooth and creamy — the batter should be pourable but thick. -
Preheat your pan:
Heat a nonstick skillet or griddle over medium heat. Add a small amount of butter or oil. -
Cook the pancakes:
Pour about ¼ cup of batter for each pancake. Cook 2–3 minutes on the first side, until bubbles form and the edges look set.
Flip carefully and cook another 1–2 minutes until golden brown. -
Serve warm:
Top with fresh berries, Greek yogurt, sugar-free syrup, or a drizzle of honey.
Nutrition (per serving, makes 2–3 pancakes)
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Calories: ~230 kcal
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Protein: 20–25g
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Carbs: 10–12g (lower with almond flour)
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Fat: 10–12g
Tips
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For extra fluffiness, separate the eggs and whip the egg whites before folding them in.
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Add cinnamon or lemon zest for extra flavor.
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These store well in the fridge for 3–4 days or can be frozen and reheated.
Common Related Questions
1. Can I make these without oats or almond flour?
Yes — you can use just cottage cheese and eggs, but the texture will be thinner and more like crepes.
2. What kind of cottage cheese works best?
Use small-curd or blended cottage cheese for a smoother batter. Low-fat or full-fat both work fine.
3. Can I meal prep these pancakes?
Absolutely. Store in an airtight container and reheat in the microwave or toaster for a quick breakfast.
4. Are these keto-friendly?
Yes, if made with almond flour instead of oats.
5. Can I make them sweet or savory?
Yes! For savory pancakes, skip the vanilla and add herbs, garlic powder, or grated cheese.
