Oatmeal Cottage Cheese Pancakes
Start the day right with a batch of these blender-made Oatmeal Cottage Cheese Pancakes! This quick and easy gluten-free recipe whips 5 simple ingredients into a stack of nutritious, crepe-like, protein-packed pancakes in no time!
If you’ve been following for a while, you know how much I love protein pancakes. I’m constantly dreaming up new versions using different high-protein ingredients, like Greek Yogurt, Kefir, and my personal favorites: cottage cheese and oatmeal. Today’s stupid-easy blender protein pancake recipe is all about those two powerhouses.💪
It’s essentially a from-scratch version of my Cottage Cheese Pancakes. Instead of using a gluten-free pancake mix, we’re blending a failproof combination of eggs, cottage cheese, oats, baking powder, cinnamon, and an optional chia seed addition.
The result? A stack of crepe-like pancakes loaded with high-quality lean protein and plenty of dietary fiber. So, not your typical pancake-house, light-and-fluffy flapjacks, but every bit as quick, easy, and delicious.
What I love most about this oatmeal and cottage cheese pancake recipe is the volume, as it makes a surprisingly generous serving for the calories. You can enjoy the entire batch (with chia seeds) for only 410 calories and 39 grams of protein, or split it into two smaller portions with a little less than 20 g protein each. When I go the split route, I love balancing my plate with lean sausage or fresh fruit. That’s a healthy win for this hungry girl.😉
Why you’ll love this recipe
- Quick and easy. The batter comes together in a blender using just 5 gluten-free ingredients you likely have on hand.
- Ideal for meal prep. The pancakes store and reheat like a dream, perfect for anyone who loves a healthy grab-and-go breakfast with minimal effort.
- Crepe-like texture. The pancakes cook up delicately rich with a lightly crisp edge –similar to these Cottage Cheese Crepes but a little thicker.
- The macros breakdown! It’s packed with high-quality protein while staying surprisingly low in calories.
Ingredient notes
- Eggs + Egg Whites. For structure and a solid protein foundation, I use 2 whole eggs and 2 egg whites, but you can absolutely use all whole eggs or all egg whites if that better fits your macro goals. Just steer clear of liquid egg whites, which can make pancakes flimsy and hard to flip.
- Cottage Cheese. Good Culture brand cottage cheese is my secret to that tender, slightly custardy interior, but any good-quality, thick 2% or full-fat cottage cheese variety will work. Avoid fat-free –it lacks the creaminess needed to make the batter cohesive.
- Oats. Old-fashioned oats or quick oats will work here.
- Baking Powder. A small but significant ingredient. It gives the pancakes just enough lift so they lean more crepe-like but slightly thicker.
- Cinnamon. A little cinnamon adds warmth and depth.
- Chia Seeds. These gently thicken the batter and give the pancakes a bit of extra staying power. If you don’t have chia, you can substitute ground flaxseed or even skip it entirely. In this case, your pancakes will simply be slightly softer and more delicate.
How to make protein pancakes with cottage cheese and oatmeal
Step 1: Blend the batter. Add all ingredients (except the chia seeds, if using) to your blender in the order listed, then blend on high until the mixture is completely smooth.
Step 2: Add chia and rest. If using, stir in the chia seeds, then cover the batter and refrigerate for 30 minutes.
Step 3: Preheat the pan. Heat a nonstick skillet over medium heat, then lightly coat it with your preferred cooking spray.
Step 4: Portion and pour. Give the batter a good stir, then pour about ¼ cup of batter into the center of the pan, letting it naturally spread into a small round.
Step 5: Cook the first side. Cook until the edges look set and small bubbles begin forming across the surface.
Step 6: Flip and finish. Flip carefully and cook the second side until lightly golden and the center feels set. Transfer the pancake to a plate, then repeat with the remaining batter. Serve warm with your favorite toppings, and enjoy!
Recipe tips and FAQs
- Blend strategically. Starting with liquid helps the blade catch everything efficiently, ensuring a smooth, perfectly blended batter, so always add the eggs and egg whites to the blender first, followed by the cottage cheese, oats, and so on.
- Rest the batter. Allow it to sit in the refrigerator for 30 minutes in a sealed container. This step hydrates the oats and chia, resulting in sturdier, easier-to-flip pancakes and a better overall texture.
- Choose the right pan. An 8-inch nonstick skillet is ideal for a small batch. If you want to cook multiple pancakes at once, a well-seasoned griddle is the way to go. A crepe pan is also an option if you’re feeling fancy. Whatever you choose, don’t forget the cooking spray. Even nonstick surfaces benefit from a quick spritz between batches.
- Cook at medium heat. These pancakes are on the thinner side, so high heat can cause the edges to burn before the center sets. For even browning, make sure the pan is fully preheated over medium heat before adding the batter.
- Portion wisely. In my experience, pancakes made with cottage cheese and oats are much easier to flip and cook evenly when kept small, so I use slightly less than ¼ cup of batter per pancake. A ¼-cup measuring scoop or about half a ladle works perfectly.
- Check doneness. When bubbles form around the edges, and the center looks slightly set, that’s your cue to flip. If it still appears wet and jiggly, give it a few more seconds before flipping.
Variations
The fun really begins when you treat these cottage cheese-oatmeal protein pancakes as a customizable blank canvas. Here are a few ideas:
- Texture: If you prefer a more traditional, fluffy pancake, instead of chia seeds, gently stir in 1-2 tablespoons of protein pancake mix (I like Kodiak Cakes) into the blended batter until it reaches a thick, almost milkshake-like consistency. Don’t overmix.
- Flavor: Add a pinch of nutmeg alongside the cinnamon, or swap in pumpkin pie spice for extra warmth and depth. For a sweeter pancake, stir in a little granulated sweetener of your choice. Or add a very small splash of vanilla or almond extract for a more dessert-like richness.
Cottage cheese boosts protein, adds moisture, and helps the batter hold together, keeping the pancakes tender and slightly custardy, like a crepe. It also adds a hint of tang that beautifully complements the oatmeal and cinnamon in this recipe.
Thick Greek yogurt (2% or full-fat) is your best bet, as it provides a similar creaminess and protein content, but you may need to add a bit more oats. Mashed ricotta can also work in a pinch, though it may slightly alter the flavor and texture.
Yes –as long as you use certified gluten-free quick oats and ensure any protein pancake mix or add-ins are also gluten-free.
Serving suggestions
As for toppings, you can’t go wrong with a bit of melted butter, a generous drizzle of real maple syrup, and any fresh fruit or berries you love. Personally, I love meal prepping these pancakes and enjoying them straight from the fridge, spread with something sweet, such as:
- Wild Blueberry Lemon Compote
- Blackberry Compote
- Raspberry Compote
- Low-Sugar Strawberry Jam
- Toasted Coconut Almond Butter
Of course, these pancakes also go great with crispy bacon, savory sausage, scrambled eggs, golden potatoes, fruit salad, and so on for a well-rounded, protein and fiber-packed breakfast.
Make ahead and storing
Make ahead: I often prepare a big batch of the batter and portion it into mason jars. This way, I can quickly pour and cook the batter for easy breakfasts throughout the week.
Storing: These pancakes keep well in an airtight container in the refrigerator for 2-3 days. For longer storage, layer the pancakes with parchment paper in a freezer-safe container or bag, and freeze for up to a month.
Reheating: When you’re ready to eat, warm them gently in the toaster or microwave for a super quick, protein-packed breakfast or snack.
More protein pancake recipes
- Apple Cinnamon Protein Pancakes
- Strawberry Protein Pancakes
- Chocolate Protein Pancakes
- Wild Blueberry Matcha Protein Pancakes
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Oatmeal Cottage Cheese Pancakes
Ingredients
- 2 large eggs *whole eggs
- 2 large egg whites you can also do all egg whites to reduce the fat and calories or add 2 more whole eggs here (do not use liquid egg whites)
- ½ Cup Good Culture cottage cheese *2% or full-fat – NOT fat-free
- ½ Cup oats packed, Old-fashioned or quick oats work here
- ½ tsp baking powder
- ¼ tsp cinnamon
Optional add-in:
- 1 tbsp chia seeds
Instructions
- Add ingredients, except the chia seeds (if using), to the blender, starting with the liquid.
- Blend until smooth, then stir in the optional chia seeds if desired.
- Allow the batter to rest in the refrigerator for 30 minutes. Give the batter a good stir before cooking.
- Heat a non-stick skillet over medium heat and spray with cooking spray of choice.
- Pour about a 1/4 cup of batter into the center of the pan and cook until the pancake starts to bubble.
- Flip and cook the other side until lightly golden.
- Serve with toppings of choice.
Notes
- Cook on medium heat. These pancakes are thin, so they will burn before they are ready to flip on high heat.
- Use about 1/4 cup mix per pancake. This batter is thin and does spread. They are much easier to flip when they are smaller.
- If you like a fluffier pancake, you can thicken the batter by whisking in 1-2 tablespoons of your favorite pancake mix (I use Kodiak Cakes mix). If you’re adding chia seeds, they will add volume to the batter with an added fiber perk.
- Add the optional chia seeds after blending but before resting the batter. You can prep the batter ahead and store it overnight, or up to 3 days, in the refrigerator in a sealed container without the chia seeds. Stir those in about 30 minutes before cooking.
- Use thick, good-quality cottage cheese for this recipe for the batter to have the right consistency. I use and recommend Good Culture Brand.
- Macros with chia seeds: 468 calories, 41 g protein, 38 g carbs, 19 g fat, 8 g fiber.
- I do not add sweetener since I like to top them with maple syrup and fruit, but you can add a teaspoon of granulated sweetener of choice to the batter, if preferred.
Nutrition
*This post was updated with new images from the original post published January 2019.
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