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Calibrate Recipe

Gluten-free, Vegetarian, Halal, Kosher

Active: 20 minutes
Total: 20 minutes
Makes 6 pancakes (2 per serving)
Yellow during Intro and Sustaining; Red during Metabolic Jumpstart; Orange during Weight Loss (but beware of added sugars)

These pancakes marry the creaminess of cottage cheese with gluten-free oat flour, creating a stack that’s both satisfying and delicious. Packed with protein (one serving has 17 grams!) and fiber, these pancakes taste just as comforting as the classic morning favorites, but will keep you feeling fuller for longer. 

Not a cottage cheese fan? The curds don’t taste overly cheesy in this mixture, but instead give the pancakes a light and fluffy texture plus add little pockets of gooey richness that simply melt in your mouth. Adding a small amount of protein powder helps up the ante on your AM protein intake—just be sure to check the ingredient list to avoid added sugars or sweeteners. 

Ingredients:

  • 1 cup oat flour or 1⅓ cups rolled oats (use gluten-free oats for gluten-free)
  • 2 tablespoons no sugar-added protein powder (check the label for added sweeteners)
  • 1 teaspoon baking powder
  • ¼ teaspoon fine sea salt
  • 2 large eggs
  • 1 cup whole cottage cheese
  • 1 teaspoon pure vanilla extract
  • 2 to 3 tablespoons milk of choice (optional)
  • Coconut oil, olive oil, or unsalted butter, for the skillet

Directions:

  1. If using rolled oats instead of oat flour, blend the whole oats in a blender or a food processor until a smooth fine powder.
  2. Whisk together the oat flour, protein powder, baking powder, and salt in a medium bowl.
  3. Whisk the eggs in a large bowl, then stir in the cottage cheese and vanilla extract. Gently fold in the oat flour mixture until combined. Depending on how thick your cottage cheese is, stir in the milk if needed, 1 tablespoon at a time, until the batter is a pourable consistency and not too thick or dry.
  4. Heat the oil or butter in a large skillet over medium heat. Working in batches, pour ¼-cupfuls of batter in the skillet and cook until tiny bubbles appear around the edges, 2 to 3 minutes. Flip and continue to cook until golden brown and cooked through, 1 to 2 minutes.
  5. Repeat with the remaining batter. Serve warm or store in an airtight container in the refrigerator up to 4 days or in the freezer up to 2 months.

Test Kitchen Tips:

If you’re blending your own oat flour from 1⅓ cups rolled oats, be sure to first measure out the flour before adding it to the batter to ensure it has made 1 cup flour.

Feel free to add in any of your favorite mix-ins (we love fresh or frozen blueberries) or toppings (like a dollop of Greek yogurt or sliced bananas).

To ensure your pancakes won’t stick together when freezing, first flash freeze them: Working in batches if necessary, place the pancakes in a single layer on a large baking sheet and freeze until solid, about 20 minutes. Transfer the pancakes to a freezer-safe container or bag with a small square of parchment or wax paper in between each one.