Oatmeal Cottage Cheese Pancakes

This quick and easy gluten-free recipe whips 5 simple ingredients into a stack of nutritious protein-packed pancakes.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 410kcal

Author Amee

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

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.

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.