Cottage Cheese Oatmeal Pancakes

Stack of pancakes on a plate with maple syrup and butter.

5 from 1 vote

These pancakes with oats and cottage cheese are light, fluffy and protein packed. A breakfast that feels brunch-worthy yet still fits into busy mornings (just blend and cook!), they'll fuel your busy day.

Print Pin Recipe

Prep Time 5

Cook Time 15

Total Time 20

Servings 1 (4 pancakes)

Ingredients

⅓ cup rolled oats
⅓ cup pressed cottage cheese (I used pressed; see note below for regular)
1 egg
¼ cup egg whites (omit if using regular [not pressed] cottage cheese)
1 medjool date
½ teaspoon baking powder
½ teaspoon vanilla
butter or oil as needed, for cooking

US Customary - Metric

Instructions

Add all of the ingredients except the butter to a high powered blender and blend until smooth.
⅓ cup rolled oats, ⅓ cup pressed cottage cheese, 1 medjool date, 1 egg, ¼ cup egg whites, ½ teaspoon vanilla, ½ teaspoon baking powder
Heat a non-stick skillet or well seasoned pan over medium low heat (or you can use a griddle). Add a small amount of oil or butter and coat the pan evenly.
butter or oil
Scoop ¼ cup of batter per pancake into the pan to form pancakes. (Depending on the size of your pan, you may only be able to do one at a time or you may be able to fit multiple.)
Cover and cook for 1-2 minutes until bubbles form on the surface and the edges appear set. Flip and continue to cook for an additional 1-2 minutes.
Repeat with the remaining batter.
Enjoy with your favorite toppings! I love these with berries or classic maple syrup and butter.

Notes

Adjusting for Cottage Cheese: I tested these pancakes SO many times and ways! And I found that they turned out the absolute best as written which is using pressed cottage cheese (which you may also find labelled as Twarog or dry curd cottage cheese). However, if you want to make these with regular cottage cheese, you can but omit the egg whites otherwise they will have too much liquid and will turn out flat.

Keeping Pancakes Warm: If you only make a single batch of these, they stay pretty warm because they only take about 10 minutes total. But if you multiply the batch and are serving these to a few people and want them warm when it is time to eat, I recommend preheating your oven to 200 °F and then placing the pancakes in a dish in the oven while the others cook so that they are all warm when ready to eat.

Make Ahead and Leftovers: If you want to prepare these pancakes ahead of time, allow them to cool on a wire rack (so that they don't get soggy) and then store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. You can reheat them in the microwave or in the toaster.

Toppings! Really, the best part, right? These are great with all of your favorite pancakes toppings:

Maple Syrup and Butter (classic!)
Berries and yogurt or nut butter
Sliced bananas and peanut butter
Or check out this post of healthy pancake toppings for more ideas!

Nutrition

Nutrition Note: Nutritional information is estimated using an online calculator and accuracy is not guaranteed. Remember food is more than numbers and this info is intended as a support.

Tried this recipe?Please comment !