You just need 3 ingredients to create these delicious cottage cheese oat pancakes. They are fluffy, gluten-free, and high in protein.

Some mornings, I don’t have much time to make a nutritious breakfast. So, I normally have 3 options: skip breakfast, eat fast food, or make something quick.

I don’t like skipping breakfast (it makes me hungrier later on), and going through a drive-through doesn’t align with my health goals.

So, a quick breakfast it is.

These cottage cheese oat pancakes only need 3 ingredients, making them a quick and healthy breakfast. Great for those busy mornings. 

Just because they are quick to make, doesn’t mean they are not tasty.

These cottage cheese oat pancakes are hearty, fluffy, and a treat to have. By using the food processor to blend the batter, you save time and achieve a silky texture.

And, it’s a blank canvas for you to create the best combinations. Add raspberries, blueberries, chocolate chips … whatever is on your mind.

Ingredients and Substitutes

Cottage cheese, 4% (1 cup) – You can also use a dairy-free alternative or full-fat Greek yogurt.

Large eggs (4)

Rolled oats (1 cup) – Swap with quinoa flakes or almond flour (this one can make it even lower in carbs).

How to Make Cottage Cheese Oat Pancakes

Step 1. Place the cottage cheese, eggs, and rolled oats in a food processor.

Step 2. Pulse until it forms a smooth batter.

Step 3. Spray a non-stick pan with a bit of oil. Once it’s hot, add ¼ cup of the pancake batter and cover the pan right away.

Cook the pancake for 2-3 minutes and then flip it to cook the other side for another 2 minutes.

Step 4. Once the pancake cooks, remove it from the pan and do the same with the rest of the batter. Stack them on top of each other and add the toppings you enjoy.

How I Would Modify This Recipe

• Boost the protein: Add half a scoop of your favorite vanilla or unflavored protein powder. You might need to add a splash of milk if it’s too thick.
• Add flavors: Try adding some vanilla extract, ground cinnamon, nutmeg, or pumpkin pie spice.
• Fold in fresh fruit: After blending, gently fold in a handful of fresh blueberries or diced strawberries.
• Make it savory: Leave out any sweet toppings and instead, blend in a pinch of salt, black pepper, and garlic powder. You can add some sliced avocado and a couple of over-easy eggs.

My Storage Tips

This is a great recipe to make when you don’t want to cook early in the morning. Place any leftovers in an airtight container and let them cool down to prevent them from condensing.

Keep them in the fridge for up to 3-4 days. If you are stacking them, place a slice of parchment paper to prevent them from sticking. 

You can also keep them in a freezer-safe bag and in the freezer for up to 2 months.

When you are ready to reheat them, place them in the microwave. But my favorite way is to place them into your toaster.