Flourless Cottage Cheese Pancakes

These pancakes have no flour. Cottage cheese, eggs, vanilla, baking powder and salt are blended smooth, rolled oats are ground into the batter, and the batter is cooked in a non-stick skillet. The cottage cheese keeps the pancakes moist and rich, and the oats give them a slightly chewy bite. The recipe makes 4 servings of 2 pancakes and takes 25 minutes, with 10 minutes of prep and 15 of cooking.

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There are only six ingredients and a blender does most of the work. Each serving has 12 grams of protein. They work as a quick weekday breakfast or a slower brunch, topped with fresh fruit, a drizzle of honey or a sprinkle of cinnamon. Since the batter comes together in a blender, it suits mornings when time is short.

What Goes in the Batter

The recipe card has the full amounts. Here is what each ingredient does.

• Cottage cheese (1 cup): the base. It gives a rich texture and keeps the pancakes moist and light.
• Eggs (3): they bind the batter and add richness.
• Vanilla extract (1 teaspoon): a touch of sweetness and warmth.
• Baking powder (1/2 teaspoon): it helps the pancakes rise so they are airy rather than dense.
• Salt (1/4 teaspoon): it balances the sweetness and brings out the other flavors.
• Rolled oats (1/2 cup): ground into the batter, they replace the flour and add a hearty texture.

Blending and Cooking

Put the cottage cheese, eggs, vanilla, baking powder and salt in a blender and blend until smooth. Add the oats and blend again until they are finely ground. A smooth batter gives fluffier pancakes, so take the time to blend until no lumps are left. If the batter seems too thick, add a splash of milk or water.

Heat a non-stick skillet over medium heat and grease it lightly with oil or butter. Medium heat keeps the pancakes from burning while the insides cook through. Pour about 1/4 cup of batter for each pancake and cook for 2 to 3 minutes per side, until golden brown. Flip them only once bubbles form on the surface. While one batch cooks, you can blend or prepare the next.

Flavors to Add

• Spices: a dash of cinnamon or nutmeg adds warmth and depth, and pumpkin spice makes a seasonal version for the fall.
• Fruit: blueberries, mashed bananas or diced apples fold into the batter before cooking and add sweetness and texture.
• Savory: chopped spinach, feta or cooked bacon turn the pancakes into a hearty brunch dish, a contrast to the sweet version.

Toppings and Pairings

These pancakes take almost any topping.

• Fruit: fresh blueberries or strawberries.
• Sweet: pure maple syrup or honey.
• Rich: a dollop of Greek yogurt or a sprinkle of nuts.
• Nut butter: almond butter or peanut butter adds creaminess.
• Tropical: coconut flakes and banana slices.

For a larger breakfast, serve them with scrambled eggs. A spoonful of almond butter or peanut butter on top also adds protein.

Storing and Reheating

The pancakes suit meal prep, because they can be made in batches for the week ahead. Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, microwave them for 20 to 30 seconds or warm them in a skillet for a couple of minutes.

Time

Prep takes 10 minutes, which covers gathering the ingredients and blending the batter. Cooking takes about 15 minutes, at 2 to 3 minutes per side for each pancake on a medium-heat skillet, which gives them a golden brown finish. The total is 25 minutes.

Nutrition per Serving

A serving is 2 pancakes. It has about 180 calories, 6 grams of fat (2 grams saturated), 20 grams of carbohydrates, 3 grams of fiber, 2 grams of sugar, 12 grams of protein and 350 milligrams of sodium. These are estimates.

FAQ

Can the pancakes be made ahead?

Yes. Keep them in the refrigerator for up to three days and reheat them in the microwave or in a skillet.

What can be added to the batter?

Cinnamon, extra vanilla, or fruit such as mashed bananas or blueberries. These additions change the taste and let each batch be a little different.

How should leftovers be stored?

In an airtight container in the refrigerator. Reheat them in the microwave or in a skillet.

Can the pancakes be reheated?

Yes. Use the microwave for 20 to 30 seconds, or a skillet for a couple of minutes. Top them warm with fruit or a drizzle of maple syrup.

Do the pancakes contain flour?

No. The oats are ground in the blender and take the place of flour, and the cottage cheese and eggs make up the rest of the batter, which is why the pancakes are called flourless.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us