These cottage cheese pancakes are fluffy, protein packed, and the perfect breakfast for any day of the week.
Cottage Cheese Pancakes
Do you ever wonder what recipes you can make that use cottage cheese? Have no fear, you can make cottage cheese pancakes and your whole world will change!
Not only are these cottage cheese pancakes fluffy and delicious, they are packed with 19 grams of protein and SO easy to make. All you need is a blender and a skillet pan and you are all set!
Ingredients You Need
- Cottage cheese– this is the all star ingredient of this recipe! The cottage cheese adds so much moisture, protein, and delicious flavor to these cakes!
- Banana- the banana acts as the sweetener for these delicious pancakes! If you don’t have banana, applesauce will work as a great substitute.
- Eggs– don’t skip the eggs! The eggs are what helps fluff up these cakes.
- Maple syrup– we love adding maple syrup to pancakes as a sweetener, it just makes so much sense. If you don’t have maple syrup, use honey!
- Vanilla extract– don’t skip the vanilla, it adds amazing flavor that every pancake has. If you want to take it up a notch, add almond extract.
- Unsweetened almond milk– any milk will do for this recipe!
- Coconut oil (or butter)– you need some kind of oil or fat in your pancakes. Choose whatever one you prefer.
- Oat flour– using oat flour in pancakes packs a ton of fiber into every cake!
- Baking powder– fluff up those cake with a little baking powder.
- Ground cinnamon– a little ground cinnamon adds just a bit of spice to your cakes.
- Salt– adding salt enhances all the flavors of your pancakes.
Fun ingredient add-ins
Want to take your pancakes up a knots? Add in any of the fun mix-ins below to sweeten up your cakes.
- mini chocolate chips
- fresh blueberries
- chopped apples
- shredded coconut
The Secret to Making Pancakes
This is a pretty basic pancake recipe (aside from the main ingredient of cottage cheese). But really, you just blend all. of your pancake batter ingredients up in a blender to smooth out those cottage cheese chunks and then scoop your batter into a hot skillet. Just like any other cake.
Here’s the catch, the secret to making pancakes really is patience and that allowing time for that practice pancake.
- Be sure you don’t have your heat on high, keep it on medium heat and wait for that bubble, don’t flip to early.
- Do not pour a few pancakes at a time for your first round. You always need that first pancake run to see how hot your skillet is. Trust us!
Cottage Pancakes 101
Can I make a double batch of these pancakes?
Yes! PLEASE make doubles of these cottage cheese pancakes. Just click the x2 button in the recipe card and the ingredients will populate for doubling the recipe.
If you are feeding a crowd, great! If you want to save half of your pancakes for the week, we suggest storing them in the fridge or the freezer.
How do you store these pancakes?
To store these pancakes, let them cool completely before placing them in an air tight container and storing them in the fridge for up to 5 days.
Can I freeze these cottage cheese pancakes?
Yes, you can freeze these cottage cheese pancakes. To freeze these cottage cheese pancakes, let the pancakes cool completely before wrapping them in plastic wrap and placing them in the freezer for up to 3 months.
How do you reheat these pancakes?
There are a few different ways to reheat pancakes.
- Microwave- Place the pancakes flat on a plate and microwave them on high for 30 second increments until the reach your desired temperature.
- Toaster- Place the pancakes in the toaster and toast them on low for 5-7 minutes until golden brown (our personal favorite)
- Oven- Preheat the oven to 350ºF and then place all the pancakes on a baking sheet and bake them for 15-20 minutes until golden brown.
- 1 medium banana
- 2 large eggs
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 cup 2% cottage cheese
- 1/4 cup unsweetened almond milk
- 3 tablespoons melted coconut oil (or butter)
- 1.5 cups ground oat flour
- 1 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- Place all ingredients minus the coconut oil into a high-speed blender. Blend on high until there are no lumps in the cottage cheese. Then, add in the melted coconut oil and blend again until smooth.
- Heat a pan or griddle over low/medium heat. Grease a pan with a teaspoon of butter and then scoop a heaping 1/4 cup of the batter onto the pan. Cook for 2-3 minutes on each side or until golden brown.
- Top with your favorite toppings and enjoy!