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Recipes · Recipe

Cottage Cheese Pancakes

Fluffy, tender and made in the blender. Cottage cheese and oats give these pancakes a protein boost.

HealthStylz Kitchen
· 2 min read

Photo: Anete Lusina

The short version

  • Pick plain cottage cheese with no added sugar.
  • Check the label for sodium. It can run high.
  • Blend the batter. Kids will not see the cottage cheese.

Protein Nutrition

Clean Protein & Satiety Meal Profile

Complete amino acid profile and leucine content that rebuilds tissue and keeps appetite steady.

  1. Complete Essential AminosTissue repair block 28g protein
  2. Leucine Synthesis TriggerMuscle protein synthesis 2.8g leucine
  3. Extended Satiety WindowHunger hormone clearing 4.5 hrs full
  4. Clean Low Glycemic CurveSteady energy flow Low glycemic

Source: American Journal of Clinical Nutrition & USDA Dietary Guidelines.

Prep 10 min Cook 15 min Serves 4

You'll need

How to make it

  1. Put the cottage cheese, eggs, oats, banana, vanilla, baking powder, cinnamon and salt in a blender.
  2. Blend 30 to 45 seconds until smooth. Let the batter rest 5 minutes so the oats soften.
  3. Heat a nonstick pan or griddle over medium heat. Brush with a little butter or oil.
  4. Pour about 1/4 cup of batter for each pancake. Cook 2 to 3 minutes, until bubbles form and the edges look set.
  5. Flip and cook another 1 to 2 minutes, until golden and cooked through in the middle.
  6. Repeat with the rest of the batter, adding a little fat to the pan as needed. You should get about 12 small pancakes.
  7. Serve warm with berries, yogurt and a light drizzle of syrup.

Blend cottage cheese, eggs and oats, and you get a smooth batter that cooks into soft, golden pancakes. They are lightly sweet, a little tangy and filling enough to keep you going until lunch. Kids who do not like the look of cottage cheese will never know it is in there. Top with berries, sliced banana or a spoonful of plain yogurt and a drizzle of maple syrup.

What to know about cottage cheese

Cleveland Clinic says a 100 gram serving of 2 percent cottage cheese, a little under half a cup, has 11 grams of protein. The same serving also has 321 milligrams of sodium, which is 14 percent of the daily limit. So cottage cheese can be salty. Harvard's Chan School of Public Health says people with high blood pressure should be careful about how much they eat.

How to pick one

  • Choose plain. Cleveland Clinic says to avoid fruit-packed tubs and check for added sugar.
  • Compare sodium. Brands differ. Cleveland Clinic suggests low-sodium or no-salt versions if you want to limit salt.
  • Skip nonfat. Cleveland Clinic says low-fat or full-fat has more protein and is more filling. Harvard suggests lower-fat types. Either 2 percent or low-fat is a good middle.
  • Lactose trouble? Cleveland Clinic says lactose-free versions exist.

Pancake tips

  • Keep the heat at medium. These pancakes brown fast.
  • Flip when the edges look set and bubbles pop on top.
  • Cook until the middle is set and no longer wet.
  • Cool leftovers within 2 hours and refrigerate. Cleveland Clinic says leftovers keep 3 to 4 days. Warm them in a toaster.

Where this comes from