These Cottage Cheese Oat Pancakes are naturally gluten-free, taste absolutely amazing, and you only need five ingredients to make them! A high-protein pancake (without protein powder) that will keep you going all morning long!
When you first go gluten-free, it can be hard to find pancakes that actually taste good.
Enter: these cottage cheese oat cinnamon pancakes!
These naturally gluten-free pancakes taste absolutely amazing💃
❣️Why you'll love this recipe
These high-protein cottage cheese pancakes only need five ingredients! And you don't need protein powder to make them.
They blend together suuuuper nicely and once cooked, they freeze really well too.
Who knew cottage cheese and oat pancakes would work?!
But trust me here: THEY DO.
Cottage cheese is really having a moment right now.
You can make wraps with it; you can use it in baked goods like muffins, or you can use it in these pancakes.
So let's make them!
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📝Ingredients
Here's what you'll need to make them:
- Cottage cheese
- Gluten-free rolled oats
- Eggs
- Maple syrup
- Cinnamon
See recipe card for quantities.
🔪How to make cottage cheese pancakes
Put the cottage cheese, oats, eggs, maple syrup and cinnamon in a blender.
Blend on high for about 1 minute. Cook pancakes on a hot grill for about 2 minutes per side.
🥣Equipment
You'll need a blender to blend up the cottage cheese pancake ingredients.
And you'll need something to cook the pancakes on.
You can use a good ol' fashioned non-stick pan or a separate, plug-in griddle.
🥡Storage and Leftovers
These cottage cheese pancakes freeze like a dream.
I make a big batch and then freeze them in a long, airtight container with parchment paper between the layers of pancakes.
Enjoy the pancakes!
~April
📖 Recipe
Cottage Cheese Cinnamon Pancakes
Equipment
- 1 Blender
Ingredients
- 1 cup cottage cheese
- 1 cup rolled oats
- 5 eggs
- 2 tsp. cinnamon
- 1 tbsp. maple syrup
Instructions
- Blend all ingredients until smooth, about 1 minute on high.
- Heat ½ tablespoon coconut oil in a pan over medium heat. Or use a non-stick skillet and skip the oil.
- Pour ¼ cup batter per pancake into the pan. Cook until bubbles form, then flip and cook until golden brown.
- Repeat with the remaining batter.
- Serve with your favorite toppings, like banana slices, nuts or honey.
Jason Saunders says
Loved these
woohoo!
Jenny says
I wondered if anyone has substituted ricotta for the cottage cheese!?
I wonder too...it sounds YUM. I love ricotta. Will post if I do 🙂
MarionFaye says
Loved the taste, had them with banana slices and a homemade vanilla whip cream and syrup ☺️
Ooohh, yummy! Glad you like them Marion and that homemade vanilla whip cream sounds delicious!