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Oatmeal Cottage Cheese Protein Pancakes

Oatmeal Cottage Cheese Protein Pancakes

Oatmeal Cottage Cheese Protein Pancakes. Thin, yet hearty, moist and tender with a satisfying chew, like a hearty oatmeal crepe. The pancakes are made in the food processor and contain no protein powder. A delicious protein and fiber rich breakfast idea!

Servings 24 pancakes


  • 2 cups quick oats
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 2 cups cottage cheese I used 2%
  • 6 large eggs
  • 1 banana ripe and sliced
  • 1 teaspoon vanilla
  • 1 Tablespoon maple syrup

Healthy topping ideas:

  • Greek yogurt
  • fresh fruit
  • chopped nuts and nut butters
  • fruit jams
  • honey


  1. Add oats, baking powder, baking soda and cinnamon to the bowl of a food processor. Process to desired texture. I ground mine down but left some texture. (See photos in blog.)

  2. Add the cottage cheese, eggs, banana, vanilla and maple syrup. Process until smooth. Allow to sit for 10 minutes while you preheat your griddle. (If making in a frying pan, preheat just before cooking.)

  3. Spray your griddle or pan with cooking spray or brush a thin layer of your preferred oil to prevent sticking. Using a measuring cup or ice cream scoop, place a scant 1/4 cup of batter onto cooking surface. (The first side should take about 2 minutes to cook without the bottom getting too brown.) Flip and finish cooking the other side.

  4. Serve pancakes warm with your choice of toppings. 

Recipe Notes

*It may take you a few tries to get the cooking temperature right. Too high and you'll burn the bottoms before the top is set and ready to flip. Start with a medium to medium high heat and adjust from there. How will you know? Use your spatula to lift up the edge of the pancake to check the the bottom color. If it's a deep golden brown, and by lifting up the edge, the batter on the top isn't sliding and spilling over the edge, it's ready.

*The batter will spread, so don't be too heavy handed when placing it on the griddle. Doing a test pancake will give you lots of info on how the batter reacts. Then you'll have a better idea of proper temperature, how much batter you want for each pancake and how much oil you need to keep them from sticking.

*I used a food processor, but I believe you could use a good blender. I've never ground oats in a blender, but I've seen others who have, so it should work just fine.

*I didn't measure the cottage cheese in a measuring cup. I just used a 16 ounce tub and added it directly to the food processor.

*Store pancakes covered in the refrigerator for up to 3 days. To freeze, I layer the pancakes with waxed paper and place the stacks into a zip top freezer bag. Then, I can easily remove just what I need. As with almost any pancake, these reheat beautifully in the microwave, so they are a perfect make ahead option.

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