Blender Oatmeal Protein Pancakes
A quick and easy recipe for Oatmeal Protein Pancakes made in a blender with only five whole-food ingredients. These gluten-free crepe-like cottage cheese oat pancakes are packed with high-quality protein and perfect for weekly meal prep!
If you’ve been following this blog for a while, then you know how much I love protein pancake recipes. I’m always coming up with new variations using different high-protein ingredients. This blender protein pancake recipe is stupid easy and basically a simplified version of my favorite cottage cheese pancakes.
How To Make Oatmeal Protein Pancakes
It only requires five ingredients, a blender, olive oil cooking spray, and your favorite healthy toppings. I make this recipe in big batches and portion them out into mason jars. This way, breakfast is ready to pour and cook for the rest of the week. The best thing about this recipe is that it makes a large volume of food for one serving. It’s a huge bang for your calorie buck. That’s a big win for this hungry girl!
The oats in this recipe provide a great source of dietary fiber and carbohydrates for energy. You can use certified gluten-free oats for tasty gluten-free protein pancakes. Eggs and cottage cheese are excellent sources of nutritious lean protein. The cinnamon in the mix adds a nice flavor boost.
Tips For Making Oat Flour Protein Pancakes
- After blending, allow the batter to rest for at least 30 minutes in the refrigerator or chill overnight in a sealed jar.
- 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. 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
- Use thick, full-fat, and good-quality cottage cheese. You need a thicker cottage cheese for the batter to have the right consistency. Good Culture brand is my go-to for my recipes.
I hope that you try out this simple favorite recipe and please tag me on Instagram @ameessavorydish if you make them! I love seeing how you like to top them!
Favorite Pancake Topping Ideas
- Wyman’s Wild Blueberries thawed in the microwave mixed with 1 packet Whole Earth stevia-based sweetener topped with 1 tsp chia seeds
- Fresh berries of any kind with Walden Farms sugar-free syrup
- 1 tsp butter with 1 tbsp maple sugar
- Low-sugar or sugar-free preserves (I like Polaner’s All-Fruit spread, or homemade low-sugar jam )
Don’t miss some of my other favorite protein pancake recipes, like these mouthwatering Wild Blueberry Matcha Protein Pancakes, Amazing Greek Yogurt Protein Pancakes, Oat Flour Pumpkin Pancakes, and Sweet Potato Pancakes made with Kefir.
Blender Oatmeal Protein Pancakes
Ingredients
- 1/2 Cup Quick cooking oats
- 1/2 Cup full-fat cottage cheese *I love the Good Culture brand
- 2 whole eggs
- 2 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)
- 1/4 tsp baking powder
- 1/4 tsp cinnamon *optional- can add up to 1/2 tsp if desired
Instructions
- Add ingredients to the blender, starting with the liquid.
- Blend until smooth.
- Allow the batter to rest for at least 30 minutes in the refrigerator or chill overnight.
- Heat a non-stick skillet over medium heat
- Spray with olive oil spray and cook until 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. 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.
- For a fiber boost, stir in 1-2 tbsp chia seeds
- Use thick, full-fat, and good-quality cottage cheese for this recipe. You need a thicker cottage cheese for the batter to have the right consistency.
Nutrition
*This post was updated with new images from the original post published January 2019.
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