Flourless Cottage Cheese Pancakes (Printable)

Light, fluffy, protein-rich pancakes made with cottage cheese and oats for a nutritious start.

# Components:

→ Wet Ingredients

01 - 1 cup cottage cheese, full fat or low fat
02 - 3 large eggs
03 - 1 teaspoon vanilla extract

→ Dry Ingredients

04 - 2 tablespoons rolled oats, gluten-free if needed
05 - 2 tablespoons cornstarch
06 - 1/2 teaspoon baking powder
07 - 1/4 teaspoon salt

→ Optional Add-Ins

08 - 1 tablespoon honey or maple syrup
09 - 1/2 teaspoon ground cinnamon

→ For Cooking

10 - 1 to 2 teaspoons butter or neutral oil

# Method:

01 - Combine cottage cheese, eggs, and vanilla extract in a blender or food processor. Blend until completely smooth.
02 - Add rolled oats, cornstarch, baking powder, salt, and optional honey and cinnamon to the wet mixture. Blend until well combined and slightly thickened.
03 - Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
04 - Pour approximately 1/4 cup batter per pancake onto the heated pan. Cook for 2 to 3 minutes until bubbles form on the surface and edges appear set.
05 - Flip carefully and cook for another 1 to 2 minutes until golden brown and cooked through.
06 - Transfer to a serving plate and serve warm with fresh fruit, yogurt, or a drizzle of honey.

# Expert Advice:

01 -
  • They're surprisingly fluffy without any flour—the cottage cheese creates this airy texture that feels indulgent but isn't.
  • One batch has more protein than three regular pancakes combined, so you stay full without the mid-morning slump.
  • The whole recipe comes together in a blender, which means minimal cleanup on a lazy breakfast day.
02 -
  • Don't skip blending the cottage cheese until it's completely smooth—any chunks will create weird texture pockets that feel wrong when you bite into them.
  • If your batter sits for more than a few minutes, the cornstarch absorbs moisture and it becomes too thick to pour; just add a splash of milk to loosen it back up.
03 -
  • Use full-fat cottage cheese if possible—it creates a richer taste and better texture than low-fat versions, and the extra fat doesn't actually hurt pancakes.
  • If your first pancake spreads too thin and cooks unevenly, it means your pan wasn't hot enough; adjust the heat and they'll hold their shape better on the next round.
Return