Name: Flourless Cottage Cheese Pancakes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 1 cup large‑curd cottage cheese; 2 large eggs; 1/2 cup rolled oats (blended into flour); 1 tsp baking powder

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Flourless cottage cheese pancakes are a light, protein-packed option that’s both gluten-free (if I use gluten-free oats) and deliciously satisfying. With a quick prep time and fluffy texture, these pancakes are a perfect choice for a nutritious breakfast or brunch that doesn’t skimp on flavor or fuel. Flourless Cottage Cheese Pancakes

Why You’ll Love This Recipe

I love how these pancakes come together so effortlessly with just a handful of ingredients. They’re naturally high in protein thanks to the cottage cheese and eggs, which keeps me full and energized for hours. Since they’re made without traditional flour, they also suit gluten-free diets when I use gluten-free oats. Whether I’m making a quick weekday breakfast or a relaxed weekend brunch, these pancakes always hit the spot. Plus, they’re super versatile when it comes to toppings—fresh fruit, yogurt, or a drizzle of maple syrup take them to the next level.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup large-curd cottage cheese
2 large eggs
1/2 cup rolled oats (blended into flour)
1 tsp baking powder

Directions

I start by blending the cottage cheese, eggs, oats, and baking powder until smooth.
Then I preheat a non-stick skillet over medium heat and lightly grease it if needed.
I pour about 1/4 cup of batter for each pancake onto the skillet. I let them cook until bubbles form on top, then flip and cook until golden brown.
I transfer the cooked pancakes to a plate and keep them warm while I finish cooking the rest.
I like to serve them immediately with toppings like fruits or yogurt.

Servings and timing

This recipe makes approximately 4 servings, or about 8 pancakes total.
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Variations

Add-ins: I sometimes mix in a pinch of cinnamon or vanilla extract for a little extra flavor.
Savory twist: If I’m in the mood for savory, I skip the sweet toppings and go with sautéed spinach, avocado, or even a fried egg on top.
Oat substitute: I can use almond flour in place of oat flour if I want to switch things up or reduce the carb content.

storage/reheating

I store leftover pancakes in an airtight container in the fridge for up to 3 days. They also freeze beautifully—I just layer parchment between them and keep them in a freezer bag for up to 2 months. To reheat, I warm them gently in a skillet or microwave until heated through.

FAQs

Can I use store-bought oat flour instead of blending oats?

Yes, I can substitute the rolled oats with pre-made oat flour using the same measurement.

What kind of cottage cheese works best?

I prefer large-curd cottage cheese for texture, but small-curd or blended cottage cheese also works well.

Are these pancakes suitable for kids?

Absolutely! They’re soft, mildly flavored, and packed with protein—great for little ones.

Can I make the batter ahead of time?

Yes, I often prepare the batter the night before and store it in the fridge. I just give it a good stir before cooking.

Why are my pancakes not fluffy?

If my pancakes turn out dense, it might be because the baking powder is old or the batter was overmixed. Blending just until smooth helps retain airiness.

Conclusion

These flourless cottage cheese pancakes have quickly become one of my go-to breakfast staples. They’re easy, filling, and endlessly customizable, whether I’m craving something sweet or savory. With their high protein content and naturally gluten-free base, they’re a perfect way to start the day strong.