Description
These 3-ingredient cottage cheese pancakes are high in protein, light and fluffy, and incredibly easy to make. With just oats, cottage cheese, and eggs, they’re a nutritious and satisfying breakfast that comes together in minutes.
Ingredients
- 1/2 cup old-fashioned oats
- 1/2 cup cottage cheese
- 2 large eggs
- 1/8 teaspoon kosher salt
- Maple syrup, jam, or sliced berries for serving (optional)
Instructions
- Place the oats, cottage cheese, eggs, and salt into a blender.
- Blend on high for about 30 seconds, or until the mixture is smooth and well-combined.
- Heat a large nonstick frying pan over medium heat.
- Spoon the batter onto the pan in 2-tablespoon portions, spacing each pancake slightly apart.
- Cook for 2 to 3 minutes, until the edges are set and the bottoms are golden brown.
- Flip gently with a thin spatula and cook for another 1 to 2 minutes, or until the second side is golden.
- Transfer cooked pancakes to a plate and repeat with the remaining batter.
- Serve warm with maple syrup, jam, or sliced berries if desired.
Notes
- Use certified gluten-free oats if making a gluten-free version.
- Don’t rely on bubbles—watch the edges to know when to flip.
- The batter can be made ahead and refrigerated up to 24 hours.
- Add cinnamon, vanilla, or berries for extra flavor.
- Pancakes reheat well and can be frozen for later use.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 4 pancakes)
- Calories: 210
- Sugar: 2g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 195mg
