Flourless Cottage Cheese Pancakes

Table of Contents

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

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).
Rest the batter:
Let the batter sit for 2–3 minutes to thicken slightly.
Preheat the pan:
Heat a nonstick skillet or griddle over medium-low heat. Lightly grease with butter, coconut oil, or cooking spray.
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.
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.)

Nutrient	Amount
Calories	190 kcal
Protein	16 g
Fat	9 g
Carbohydrates	10 g
Fiber	1 g
Sugar	2 g
Sodium	250 mg

(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.