Name: Flourless Cottage Cheese Pancakes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 1/2 cup cottage cheese; 2 large eggs; 1/4 cup oats (or almond flour for low-carb); 1/2 teaspoon baking powder; Optional: 1/2 teaspoon vanilla extract; Optional: 1/4 teaspoon cinnamon; Optional: Pinch of salt or sweetener to taste

Jump to Recipe·Leave a Review

Flourless Cottage Cheese Pancakes are my go-to when I want something light, high in protein, and incredibly satisfying. These pancakes come out tender and fluffy with a slightly creamy texture, and they’re perfect for a low-carb breakfast or post-workout fuel. I love how simple they are to make with just a few wholesome ingredients.

Why You’ll Love This Recipe

I love how these pancakes strike the perfect balance between healthy and delicious. They’re naturally gluten-free, packed with protein from the cottage cheese and eggs, and come together in just minutes. I can enjoy them sweet with berries and honey or savory with herbs and avocado. They keep me full without making me feel heavy, and the best part is I don’t need any flour at all. Flourless Cottage Cheese Pancakes

Ingredients

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

½ cup cottage cheese
2 large eggs
¼ cup oats (or almond flour for a lower-carb option)
½ teaspoon baking powder
Optional: vanilla extract, cinnamon, pinch of salt, or sweetener for flavor

Directions

I add the cottage cheese, eggs, oats (or almond flour), and baking powder into a blender or food processor.
I blend until the mixture is smooth. If I like a bit more texture, I pulse instead of fully blending.
I let the batter rest for 2–3 minutes while I preheat a nonstick skillet over medium heat.
I lightly grease the pan with butter or oil, then pour in about 2–3 tablespoons of batter per pancake.
I cook each pancake for 2–3 minutes on the first side until bubbles form, then flip and cook for another 1–2 minutes until golden and set.
I serve them warm with my favorite toppings—berries, yogurt, peanut butter, or even savory toppings.

Servings and timing

This recipe makes about 4 small pancakes (1–2 servings). It takes 5 minutes to prep and about 10 minutes to cook, so it’s ready in just 15 minutes.

Variations

Sometimes I mix in a dash of cinnamon or vanilla for extra flavor. If I want to go the savory route, I skip the sweetener and add herbs, green onions, or even grated cheese to the batter. I’ve also made them with mashed banana for natural sweetness and a thicker texture. Using almond flour instead of oats gives them a slightly nuttier flavor and keeps the carbs even lower.

storage/reheating

I store leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a skillet over low heat or pop them in the microwave for 20–30 seconds. They also freeze well—I place them in a single layer on a baking sheet to freeze, then transfer them to a freezer bag. To reheat from frozen, I just toast them or warm them gently on the stove.

FAQs

Can I use low-fat cottage cheese?

Yes, I’ve made these with both full-fat and low-fat cottage cheese. Both work, but I find full-fat gives a richer texture and flavor.

Do I need a blender to make this?

Using a blender helps create a smooth batter, but I’ve also whisked everything by hand with slightly chunkier results. The pancakes still turn out great.

Can I double the recipe?

Absolutely. I double or even triple the ingredients when I’m meal prepping for the week. The batter holds up well and makes breakfast easy.

Are these pancakes good for meal prep?

Yes, I often make a batch ahead of time and keep them in the fridge or freezer. They’re easy to reheat and perfect for a grab-and-go breakfast.

What toppings go well with these?

I love them with fresh berries, Greek yogurt, almond butter, or a drizzle of maple syrup. For savory toppings, I go with avocado, smoked salmon, or sautéed spinach.

Conclusion

Flourless Cottage Cheese Pancakes are a breakfast I always feel good about eating. They’re protein-packed, quick to make, and endlessly customizable depending on my cravings. Whether I’m going sweet or savory, these pancakes never disappoint and have earned a regular spot in my morning routine.