These fluffy cottage cheese pancakes are naturally gluten-free and protein packed! Make them ahead of time for healthy breakfasts or make them on weekends.
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Cottage cheese lovers, rejoice! Even if you are not like me and enjoy eating cottage cheese 500 times a day (only a slight exaggeration, I really do love it), you will love waking up to a stack of golden brown, pillowy-soft circles packed with NATURAL protein. No weird protein powders to see here, folks!
These FLUFFY cottage cheese pancakes are made of wholesome oatmeal that brings this nutty taste to your breakfast table. But, if you don’t have oat flour you could also make these with whole wheat flour like the kefir pancakes and whole wheat vegan pancakes! Combine with smooth vanilla notes and buttery, LUSCIOUS ghee and you’ve got a dish you are just going to go CRAZY for.
Why You’ll Love Fluffy Cottage Cheese Pancakes
- You can make a big batch of pancakes at the beginning of the week and, assuming you have the discipline not to eat them all Monday morning, you can have your breakfasts covered for days.
- Top them with MORE cottage cheese, MORE ghee, and a generous pour of maple syrup and you have a pretty balanced breakfast.
- Cottage cheese is a great way for vegetarians to get protein into their diet.
Are Cottage Cheese Pancakes Healthy?
One of the biggest wins in this recipe is the natural protein you get from the cottage cheese, which helps you feel fuller for longer and an optimal source for vegetarians. Cottage cheese also brings calcium, riboflavin, and vitamin B12 to the table. This recipe is also low in carbs and makes for a fairly guilt-free breakfast.
INGREDIENTS
Only a handful of ingredients required. If you would like to take a crack at making your own oat flour, follow the link to a one-minute video!
- 1 cup whole milk cottage cheese
- 2 large eggs
- 4 tsp honey
- 2 tsp ghee, melted (or butter)
- 1 tsp vanilla
- 1 cup oat flour (learn how to make your own!)
- 1/2 tsp baking powder
- pinch of salt
DIRECTIONS
Whisk
In a medium bowl, whisk together the cottage cheese, eggs, honey, ghee, and vanilla.
Combine
Add in the oat flour, baking powder, and a pinch of salt and whisk until combined.
Pour
Pour the batter by 1/4 cup measurements into a large griddle on LOW/MED heat (about 300°F). Spread out just slightly.
Cook
Cook until the bottom is golden brown and bubbles form at the top (about 1-3 minutes). Flip and cook for another couple of minutes.
Top
Drizzle with maple syrup and more ghee!
DEVOUR!
Serving Suggestions
Loving breakfast as much as I do, I’ve included lots of morning recipes on FFF. Here are just a few that I think would go really well with the pancakes:
Low-Carb Peanut Butter Smoothie: Watch this video and, in no time, you’ll be making this delicious peanut butter smoothie to wash down the fluffy pancakes. Low in carbs but high in protein, this shake is a great way to start your day.
Easy Low-Carb Keto Breakfast Casserole With Sausage: Yes, that’s a lot of adjectives. One more? Scrumptious! And filling! (Okay, that’s two more. I lied.)
Over-Hard Eggs: Keep it simple with these easy-to-follow instructions on how to fry an egg so that the yolk is solid — all in 5 minutes!
FAQs
If you don’t have ghee, you can use butter. But, add an extra 1 teaspoon because ghee is a little fattier and richer in flavor than butter, so you’ll need a little more of it to bring these pancakes to Flavor Town.
Unfortunately, no. When I tried to make a recipe including these flours, the pancakes didn’t turn out right.
Yes! If you’re not a fan of oat flour, you can use whole wheat flour instead. You’ll have to add a little more milk to get the right consistency, though. Start with a tablespoon, mix, and add more as needed.
How to Store Fluffy Cottage Cheese Pancakes
Let the pancakes cool completely. Stack them in an airtight container, separating each pancake with parchment paper to prevent them from sticking together. You could also store them on a plate (again, using parchment paper to separate them), and cover them with plastic wrap. You can store them in the fridge for up to 4 days.
If you want to keep the pancakes around longer, you can store them in the freezer for up to 3 months. Either wrap each pancake individually in plastic or stack them (separating with parchment paper) then wrap the bundle in aluminum foil. When you’d like to eat the pancakes, you can reheat them directly from frozen via a toaster oven or microwave them until the desired temperature is reached.
Ingredients
- 1 cup whole-milk cottage cheese
- 2 large eggs
- 4 tsp honey
- 2 tsp ghee, melted (or butter)
- 1 tsp vanilla
- 1 cup oat flour
- 1/2 tsp baking powder
- pinch of salt
Instructions
- In a medium bowl, whisk together the cottage cheese, eggs, honey, ghee and vanilla.
- Add in the oat flour, baking powder and a pinch of salt and whisk until combined.
- Pour the batter by 1/4 cup measurements into a large griddle on LOW/MED heat (about 300°F). Spread out just slightly.
- Cook until the bottom is golden brown and bubbles form in the top, about 1-3 minutes. Flip and cook for another couple of minutes
- DEVOUR with maple syrup and more ghee!
Tips & Notes:
- If you’re not a fan of oat flour, you can use whole wheat flour instead. You’ll have to add a little more milk to get the right consistency, though. Start with a tablespoon, mix, and add more as needed.
- If you don’t have ghee, you can use butter. But, add an extra 1 teaspoon because ghee is a little fattier and richer in flavor than butter, so you’ll need a little more of it to bring these pancakes to Flavor Town.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Made them this morning. It’s strange seeing the curds melt. Even with just a small amount of honey; they tasted sweet still. Not terrible, just strange lol
Thanks for trying the recipe Krystle 🙂
Batter was like paste. Did not spread or flip easily. Not fluffy at all. Any suggestions?
I’m sorry to hear the batter didn’t turn out as expected. I have a couple suggestions for you:
1. Before whisking the cottage cheese, eggs, and other wet ingredients together, try beating the eggs separately until they’re light and fluffy. This will incorporate more air into the batter and help achieve a fluffier pancake.
2. If the batter was too thick, you can try adding a splash of milk or water to thin it out slightly, making it easier to spread and flip. Start with a small amount and adjust as needed.
3. You can increase the amount of baking powder to 3/4 tsp to help the pancakes rise more and become fluffier. Just be careful not to overmix the batter, as that can create a denser texture.
I hope these suggestions help improve your pancake batter. Give it another try, and let me know how it turns out!
DELISH!! Have you doubled the recipe? It seems like it would be fine. My 17 year old son found out that they had 7 grams of protein in 1 and took 2 from the fridge on his way out the door to school. Love being able to make something so easy that is tasty and good for you too!!
Thanks for sharing:)
AWESOME!