These gluten free cottage cheese pancakes are a delicious way to start the day. Made with oats and cottage cheese, these pancakes are high in protein, light, fluffy, and full of flavor. I make these with maple and bacon extract for a classic breakfast flavor, although you can simply use vanilla extract instead.
Pancakes and waffles are just about the best breakfast foods in the world. As a mom and a nutritionist, I love making healthier versions of classics like these gluten free cottage cheese pancakes or my dairy free pumpkin waffles. Recipes like this allow me and my family to enjoy a classic breakfast that powers us through the day and keeps us as healthy as possible.
Pair these with my chicken breakfast sausage for a low-fat, protein-packed meal with all the classic flavors you love in a better-for-you package!
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Why You'll Love These Gluten Free Cottage Cheese Pancakes
- Simple Ingredients: Everything you need to make this recipe is either in your kitchen or your local grocery store.
- Quick and Easy: This recipe only takes about 10 to 12 minutes from start to finish.
- Healthy: Using cottage cheese and oats for the batter makes delicious pancakes that are high in protein and healthy carbs to satisfy you and keep you feeling fuller longer.
- Versatile: Serve these pancakes on their own or with your favorite savory breakfast items for a breakFEAST.
Ingredients
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These delicious pancakes only use a handful of simple ingredients that are either in your kitchen or at your local grocery store.
Everything you need to make this recipe is listed here, but you can find their exact amounts in the recipe card at the end of the post.
- Cottage Cheese: Cottage cheese adds moisture and texture to the pancakes. I prefer Good Culture Simply 2% Cottage Cheese.
- Rolled Oats: Rolled oats take the place of traditional flour, making these pancakes gluten free. Always use certified gluten free oats when you have a gluten allergy or celiac disease.
- Large Eggs: Eggs help hold the pancakes together and help give them lift as they cook.
- Baking Powder: Baking powder helps the pancakes rise, making them fluffy.
- Bacon Extract and Maple Syrup: Maple syrup adds sweetness, while bacon extract adds smokiness. They work together to create a classic breakfast flavor profile.
- Olive Oil: Olive oil keeps the pancakes from sticking to the griddle or skillet.
How to Make Gluten Free High Protein Cottage Cheese Pancakes
This recipe is just about as quick and easy as it gets! You'll simply blend the ingredients together and then cook the pancakes. That's all there is to it.
The recipe highlights are listed here, but you can find the exact instructions in the recipe card at the end of the post.
- Blend all the pancaked ingredients in a high-speed blender until smooth.
- Pour 3 to 4 tablespoons of batter onto a preheated skillet coated with olive oil and cook until bubbly. Flip and continue cooking until the other side is golden. Enjoy!
Equipment
- Measuring cups and spoons
- High-speed blender
- Griddle or skillet
- Spatula
Storage
Refrigerate these protein pancakes for up to three days in an air-tight container.
For longer storage, wrap the pancakes in plastic wrap and freeze them for up to three months in an air-tight, freezer-safe container or heavy-duty freezer bag.
To reheat the pancakes, place them on a baking sheet, cover with foil, and bake at 300 degrees until heated through.
Tips for Making the Best Gluten Free Cottage Cheese Pancakes
- Bring all of your ingredients to room temperature so they blend easily.
- Flip your pancakes once and only once. This helps them get nicely golden and keeps them from breaking apart.
- Don't try to thin out the batter. It's supposed to be thick.
- I don’t recommend trying to use fat-free cottage cheese, as unfortunately you won't get the same texture.
FAQ
Not only does cottage cheese add loads of protein, but it also adds moisture, body, and texture to the pancakes.
Pancakes are ready to flip when the edges begin to turn golden, and the tops begin to form bubbles.
Most pancakes only take 2 to 3 minutes per side to cook perfectly.
Your skillet should be set to medium to medium-high heat for pancakes. If you're using an electric griddle, set it to 375 degrees.
You can make the easy cottage cheese pancake batter ahead of time and store it for up to 24 hours before making your pancakes.
Did you make this recipe? Don't forget to give it a star rating below! I'd love to hear back from you!
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More Delicious Breakfast Recipes
📖 Recipe
Gluten Free Cottage Cheese Pancakes
Equipment
- Griddle or skillet
Ingredients
- 1 cup Good Culture Simply 2% Classic Cottage Cheese
- 1 cup rolled oats
- 2 teaspoon baking powder
- 2 large eggs
- ½ teaspoon bacon extract can sub with vanilla extract
- ½ tablespoon maple syrup
- ½ tablespoon olive oil
Instructions
- Blend all the ingredients except the olive oil in a high-speed blender for 20 seconds. rolled oats baking powdereggs cottage cheesebacon extract (can sub with vanilla extract)maple syrup Then, stir the batter and blend for another 25 seconds. The batter will be thick.
- Preheat a large skillet with the olive oil in it on medium heat.
- Pour 3 to 4 tablespoons of the batter into the skillet and cook for 2 to 3 minutes until the pancakes begin to bubble. Flip and cook for another 2 to 3 minutes. The edges will be light brown and crispy.
Notes
- Refrigerate for up to 3 days in an airtight container.
- Wrap pancakes in plastic wrap and freeze for up to 3 months in an airtight, freezer-safe container or heavy-duty freezer bag. Defrost before reheating.
- Bake covered at 300 degrees on a baking sheet until warmed through.
- A high-speed blender works best for this recipe.
- Be sure your pan or griddle is fully preheated before making the pancakes.
- To check for doneness, gently lift the pancakes. If the underside is golden, flip and cook the other side.
Rebecca Pond says
This recipe is quick to make and so delicious!
Claudia says
Just made these gluten-free cottage cheese pancakes—so fluffy and packed with protein! Easy, filling, and kid-approved 🥞💛
Tisha says
We love using cottage cheese for some added protein! These are now my favorite way to make pancakes!
Andrea says
Easy to blend and cook—great for a quick breakfast that actually keeps you full.
Jaleah says
These cottage cheese pancakes are so moist and fluffy.
Elizabeth says
These pancakes were so fluffy and delicious! Never thought about trying them with cottage cheese before, but this is how I'll be making them now!
Anne says
Thanks for the recipe. I often use rolled oats or oat flour in my pancakes and was looking for a way to up the protein count by adding cottage cheese. I modified the recipe just a bit by adding 2 scoops protein powder, 1/2 cup water and 1/2 banana I had on hand. I thought I could substitute a spray instead of using the olive oil, but my pancakes did stick a little, so next time I would follow the recipe instructions for the olive oil. I did not have bacon extract so I subbed the vanilla.
After pouring the batter I scattered a few blueberries on each. I liked the final product- good texture, taste and they were satisfying.
Nicole Kendrick says
Thank you so much!! I am happy to hear you enjoyed them!!
Jezzy says
The best pancakes I have ever made in my life. Flower pancakes have nothing on these pancakes. These are so flavorful I added a little bit of cinnamon. And I added vanilla instead of that bacon grease because I don’t eat pig. It is absolutely delicious. I recommend 100,000%.
Nicole Kendrick says
Thank you so much for sharing!
Mark says
So, the recipe says to ‘blend all the ingredients except oil’ and then lists the ingredients. It doesnt list the cottage cheese in that list, but I’m assuming its supposed to be included and just the oil is left out?
NKendrick says
So sorry, yes blend the cottage cheese also. I just updated the recipe.
Carol says
Wow, really easy to make and very tasty, as well as filling!
NKendrick says
SO glad to hear!!!
Anonymous says
Thank you for sharing this recipe
Amy Liu Dong says
My family loved this!
Dana Salcedo says
Wow! Healthy tasty and excellent to keep me full.
NKendrick says
SO happy to hear this! Thank you for sharing!
Jessie says
I didn't have the bacon extract, so I used vanilla. These were fantastic! You'd never know they were gluten free. Thank you for posting!