These super fluffy cottage cheese pancakes are a protein-packed breakfast dream! Not only do they come together in minutes, but the batter is made in a blender for minimal clean-up (and to avoid any weird cottage cheese texture situations).
It’s as easy as combine, blend, and cook! The cottage cheese is a superstar ingredient here: it adds protein while also keeping these pancakes moist and tender. Plus, these pancakes are made with homemade oat flour vs. regular flour, so they’re gluten-free.
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Easy Blender Protein Pancakes (Without Protein Powder)
Get your morning protein boost with these pancakes – no protein powder needed!
As a registered dietitian, I’m always emphasizing how important it is to enjoy food – especially at breakfast – that will actually keep you satisfied (rather than making you hungry an hour later). Protein is an essential part of that! That’s why I love sharing easy, high protein breakfast ideas that will help you start your day off right.
These cottage cheese protein pancakes definitely fit that bill! Cottage cheese, eggs, milk, and oats all add protein in this healthy pancake recipe. And if you’re worried about the cottage cheese texture, don’t worry – it all gets blended into a smooth pancake batter!
Banana acts as a natural sweetener, making these oat pancakes delicious on their own. But feel free to go wild with the toppings if you want! Fresh berries, nut butter, maple syrup, Greek yogurt, chopped nuts, chia jam – it’s all amazing with these pancakes.
Love pancakes? Try these other high-protein healthy pancake recipes: banana egg protein pancakes, almond flour banana pancakes, or flourless pumpkin spice pancakes.
What You’ll Need
This cottage cheese pancake recipe calls for simple ingredients that you probably already have in your pantry or fridge:
- oats (Old-fashioned oats – also known as rolled oats – are best here. Quick oats should also work, but I don’t recommend using steel-cut oats as they’re harder to blend into a fine powder. Also, a note that if you need this recipe to be gluten free, make sure to buy gluten free certified oats. Oats are naturally gluten free but can often be contaminated in processing.)
- cottage cheese (This adds protein while keeping the pancakes moist and tender. Don’t skip it! I recommend using full-fat cottage cheese for the biggest protein boost and best flavor. You can replace this with full-fat plain Greek yogurt if desired.)
- banana (The riper, the better for added sweetness! I like using bananas with brown spots.)
- milk (Any type of milk should work, both dairy and non-dairy.)
- baking powder
- vanilla extract
- cinnamon
- egg
Plus, any toppings you want! You can also toss in blueberries or chocolate chips after blending the batter (before cooking).
Have extra cottage cheese? Try these fluffy cottage cheese scrambled egg sandwiches, this microwave cottage cheese oatmeal, or this easy cottage cheese toast (with sweet and savory topping ideas)!
How to Make Protein Oat Pancakes with Cottage Cheese
Now, let’s talk about how to make these unbeatable protein-packed pancakes! The full recipe with all the measurements can be found at the end of this post, but here’s a quick overview.
First, start by blending your oats into a fine powder. The finer the texture, the softer and more tender the pancakes will be.
Next, add the rest of the ingredients (cottage cheese, banana, milk, baking powder, vanilla extract, cinnamon, and egg) to the blender with the homemade oat flour. Blend again until the batter is smooth.
Next, preheat a greased griddle or skillet to medium heat. Once hot, pour about 1/4 cup to 1/2 cup of batter for each pancake.
Let cook for 2-3 minutes, until the edges are set and the middle starts to bubble. Then, flip and let cook for another 1-2 minutes (until golden brown).
Lastly, stack and serve warm with your favorite toppings! If you have any leftover pancakes, make sure they are cool, then store them in the refrigerator in an airtight container. When you’re ready to eat them, just warm them up in the microwave.
Helpful Tips for This Recipe
Here are a few tips to make sure these oat pancakes turn out perfectly:
- Let the batter sit for a few minutes before cooking. (This allows the oats to absorb some of the liquid, resulting in fluffier pancakes.) Batter too thick? Add additional milk!
- Make sure the griddle or skillet is preheated before adding the batter. I recommend testing one pancake to be sure the griddle or pan is the right temperature.
- Flip the pancakes when you start to see bubbles forming on the surface and the edges look set. Watch closely, as oat flour pancakes do not bubble quite as much as regular flour pancakes.
- If making a large batch, keep the cooked pancakes warm in the oven set at 200 degrees F while you finish cooking the rest. They also rewarm in the microwave nicely!
- The riper the banana, the sweeter and more flavorful your pancakes will be. Look for bananas with lots of brown spots.
- Rinse your blender immediately for an easier cleanup!
Protein Pancake Topping Ideas
The sky’s the limit when it comes to protein pancake toppings! Here are some tasty ideas:
- nut butter
- a dollop of Greek yogurt
- butter
- chocolate chips
- fresh fruit or a spread of fruit preserves (like this healthy blueberry chia jam)
- pure maple syrup
- chopped nuts
If you’re looking for a way to boost your protein intake (or you just want to nom on some delicious pancakes), these cottage cheese pancakes are a must-try!
You’ll find the full recipe at the bottom of this post. Enjoy!
Check out these other delish high protein breakfast recipes:
- Healthy Egg Muffins with Veggies
- Crispy Feta Fried Eggs with Avocado
- Moist Whole Wheat Peanut Butter Banana Bread (Low Sugar!)
- Veggie Breakfast Tacos with Avocado Crema
Fluffy High Protein Cottage Cheese Pancakes with Oats (Blended)
These fluffy cottage cheese pancakes are a protein-packed breakfast dream! They're super quick and made in a blender for easy cleanup.
Ingredients:
- 2 cups Oats (old-fashioned/rolled oats are best)*
- 1/2 cup Cottage Cheese (full fat recommended)
- 1 Ripe Banana
- 1/2 cup Milk of choice (dairy or non-dairy)
- 1 & 1/2 teaspoons Baking Powder
- 1 teaspoon Vanilla
- 1/2 teaspoon Cinnamon
- 1 Egg
Instructions:
- Place the oats in a blender or food processor and blend until they form a fine flour-like consistency.
- In the same blender or food processor, add the cottage cheese, ripe banana, milk, baking powder, vanilla extract, cinnamon, and raw egg. Blend until the mixture is smooth and well combined.
- Preheat a griddle or a large non-stick skillet over medium heat. Lightly grease it with cooking spray or butter.
- Pour the batter onto the griddle to the size you prefer. Cook until bubbles form on the surface of the pancakes and the edges start to set, about 2-3 minutes.
- Flip the pancakes and cook for another 1-2 minutes, until they are golden brown and cooked through.
- Serve immediately.
Notes:
*Be sure to use gluten free certified oats if you need this recipe to remain gluten free. Oats are naturally gluten free, but can often be contaminated in processing.
Optional topping ideas: chocolate chips, nut butter, fresh fruit or a spread of fruit preserves, a dollop of Greek yogurt, maple syrup and butter, etc.
