Do cottage cheese pancakes taste eggy?

No. The vanilla extract and cinnamon mask the egg flavor. The ratio of oats to eggs is high enough that it tastes like a baked oatmeal cake rather than an omelet.

Can I make cottage cheese pancakes without flour?

Yes, this recipe is naturally gluten-free if you use certified gluten-free oats. You do not need almond flour or coconut flour.

Why is my pancake batter watery?

It is likely due to the brand of cottage cheese. Some brands have more liquid whey. Drain your cottage cheese if it looks very wet, or simply add an extra tablespoon of oats to the blender to thicken it up.

Why do my pancakes fall apart when flipping?

They are likely too big or haven't cooked long enough on the first side. Keep them small (3 inches wide) and wait until the edges are visibly dry before attempting to flip.

Is cottage cheese good for baking?

Yes, it is an excellent fat replacer. The USDA notes that cottage cheese retains most of its calcium and protein even after heating, making it a stable ingredient for pancakes, muffins, and breads.

Fluffy Cottage Cheese Pancakes (Blender Recipe & No Flour)

Description

These 4-ingredient Blender Cottage Cheese Pancakes are the ultimate healthy breakfast hack. By blending oats, eggs, and cottage cheese, you create a protein-packed batter that cooks up fluffy, golden, and delicious—with zero flour required.

Ingredients

Scale

1 cup Old Fashioned Rolled Oats (Certified GF if needed)
1/2 cup Cottage Cheese (Full Fat / 4%)
2 large Eggs
1 tsp Baking Powder
1 tsp Vanilla Extract
1/2 tsp Ground Cinnamon
1/4 tsp Salt
1 tbsp Maple Syrup (Optional, for batter)
Butter or Oil (For the pan)

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Instructions

Combine: Place oats, cottage cheese, eggs, baking powder, vanilla, cinnamon, salt, and maple syrup into a blender.
Blend: Process on high speed for 30-45 seconds until the batter is completely smooth and the oats are pulverized.
Rest: Let the batter sit for 5-10 minutes to thicken.
Heat: Preheat a large non-stick skillet over medium-low heat. Grease lightly with butter.
Cook: Pour 1/4 cup portions of batter onto the skillet. Cook for 2-3 minutes until bubbles form and edges set.
Flip: Flip gently and cook for another 1-2 minutes until golden brown.
Serve: Serve immediately with fresh fruit and syrup.

Notes

Batter Thickness: If batter is too thick after resting, add a splash of milk. If too thin, add 1 tbsp more oats.
Freezing: Freeze cooled pancakes in a single layer, then transfer to a bag. Reheat in the toaster.
Banana Version: Swap 1/2 cup oats for 1 ripe banana for sweeter pancakes.

Prep Time: 5 mins
Cook Time: 10 mins
Category: Breakfast
Method: Blender / Stovetop
Cuisine: American

Nutrition

Serving Size: 3-4 Pancakes
Calories: 280 kcal
Sugar: 4 g
Sodium: 380 mg
Fat: 9 g
Saturated Fat: 3 g
Carbohydrates: 30 g
Fiber: 4 g
Protein: 21 g
Cholesterol: 190 mg