Flourless Cottage Cheese Pancakes

A high-protein, low-carb breakfast that’s quick, easy, and super fluffy!
These pancakes are made without flour, using cottage cheese and oats (or almond flour) for a nutrient-packed, gluten-free-friendly stack. Perfect for busy mornings or post-workout fuel.

 Ingredients

• ½ cup cottage cheese (small curd preferred)
• 2 large eggs
• ¼ cup oats (use rolled oats or quick oats) — or almond flour for a lower-carb version
• ½ teaspoon baking powder
• Optional:
  • ½ teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • 1–2 teaspoons sweetener (maple syrup, honey, or sugar substitute)
  • Pinch of salt

👩‍🍳 Instructions

1. Blend:
   Add cottage cheese, eggs, oats (or almond flour), baking powder, and any optional ingredients to a blender or food processor.
   Blend until smooth and creamy (about 20–30 seconds).
2. Rest the batter:
   Let the batter sit for 2–3 minutes to thicken slightly.
3. Preheat the pan:
   Heat a nonstick skillet or griddle over medium-low heat. Lightly grease with butter, coconut oil, or cooking spray.
4. Cook:
   Pour about 2 tablespoons of batter per pancake onto the skillet.
   Cook for 2–3 minutes per side, or until golden brown and set in the center.
5. Serve:
   Stack and serve warm with your favorite toppings — fresh fruit, Greek yogurt, nut butter, or a drizzle of maple syrup.

🍽️ Servings

Makes: 6 small pancakes (2–3 servings)
Serving size: 2–3 pancakes

⚡ Nutritional Information (Per Serving, Approx.)

(Values may vary depending on ingredients used.)

🌿 Health Benefits

• High Protein: Cottage cheese and eggs provide long-lasting energy and muscle support.
• Low Carb: Great for low-carb or keto-style diets (use almond flour for fewer carbs).
• Gluten-Free Option: Use certified gluten-free oats or almond flour.
• Rich in Calcium & B Vitamins: Cottage cheese adds bone-strengthening calcium and essential nutrients.

💡 Tips

• For extra fluffiness: Separate the eggs and whisk the egg whites to soft peaks, then fold them in gently.
• To make ahead: Store cooked pancakes in the fridge for up to 4 days or freeze for up to 2 months.
• Reheat: Microwave for 30 seconds or toast in a skillet for a crisp edge.
• Flavor twist: Add mashed banana or a spoonful of protein powder to the batter.

❓ Q&A Section

Q1: Can I make these pancakes without oats or almond flour?
➡️ Yes! They’ll be softer and more custard-like, but still delicious. The eggs and cottage cheese provide structure on their own.

Q2: What kind of cottage cheese should I use?
➡️ Use small-curd cottage cheese for a smoother texture. Full-fat gives the richest flavor, but low-fat works well too.

Q3: Can I make these dairy-free?
➡️ Try substituting cottage cheese with dairy-free ricotta or silken tofu for a similar consistency.

Q4: How do I prevent the pancakes from falling apart?
➡️ Keep the heat on medium-low and flip gently once the edges look set. Using a nonstick pan helps, too.

Q5: Can I add fruit to the batter?
➡️ Yes! Add a handful of blueberries, chopped strawberries, or banana slices before cooking. Just don’t overload the batter so it stays cohesive.

Q6: Are these pancakes freezer-friendly?
➡️ Absolutely! Cool completely, then store in a zip-top bag or container with parchment paper between layers. Reheat in the toaster or microwave.

Q7: Can I double the recipe?
➡️ Yes! Just double all ingredients — it blends and cooks perfectly. Ideal for meal prep or family breakfasts.

✨ Enjoy your Flourless Cottage Cheese Pancakes warm off the griddle — light, fluffy, protein-packed, and guilt-free! Perfect with berries, honey, or a dollop of Greek yogurt. 🥞🍓