🥞 Flourless Cottage Cheese Pancakes – Full Recipe
Ingredients:
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1 cup cottage cheese (preferably full-fat or 2%)
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2 large eggs
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1/4 cup rolled oats (technically not flour, but provides structure; can sub with almond flour or omit for ultra-low carb)
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1/2 tsp baking powder (optional for fluffiness)
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1/2 tsp vanilla extract (optional, for flavor)
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Pinch of salt
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Butter or oil for cooking
Yield: ~6 small pancakes (2 servings)
Instructions:
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Blend
Add cottage cheese, eggs, oats (or your substitute), baking powder, vanilla, and salt to a blender or food processor. Blend until smooth. -
Preheat Pan
Heat a nonstick skillet over medium heat. Add a bit of butter or oil. -
Cook
Pour about 2-3 tablespoons of batter per pancake into the pan. Cook for 2–3 minutes on one side until bubbles form and edges look set. Flip and cook 1–2 more minutes. -
Serve
Enjoy warm with your favorite toppings: fresh fruit, maple syrup, nut butter, or Greek yogurt.
❓Common Questions (Q&A)
🔹 Q: Are these pancakes gluten-free?
A: Yes, if you use gluten-free oats or omit them entirely.
🔹 Q: Can I make them without oats?
A: Yes! You can omit oats for a truly flourless version. The texture will be softer and more eggy. Add 1 tbsp almond flour or ground flax if you want more body.
🔹 Q: Can I meal prep these pancakes?
A: Absolutely. Store in the fridge for up to 3 days or freeze for 2 months. Reheat in a toaster or microwave.
🔹 Q: Are these keto-friendly?
A: If made without oats and using full-fat cottage cheese, yes — they’re low in carbs and high in protein.
🔹 Q: Can I use ricotta instead of cottage cheese?
A: Yes, but the texture will be creamier and less tangy. Cottage cheese gives more structure due to its curds.
🔹 Q: My batter was too runny — what do I do?
A: Add a bit of almond flour, ground oats, or let it sit for 5–10 mins to thicken before cooking.
🔹 Q: Can I add fruit or other mix-ins?
A: Definitely! Add blueberries, banana slices, or chocolate chips after pouring the batter into the pan (not in the blender).