These cottage cheese oat pancakes use a thick blended batter for small, filling pancakes. Strawberries go on top, so you get fruit with breakfast without needing protein powder or a fancy mix.
Tips for cottage cheese oat pancakes
Make small pancakes and let the first side set before flipping. Cottage cheese thickness and griddle heat affect the texture, so use the first pancake to check your pan.
Helpful equipment: A blender is used to grind the oats into this batter; choose a suitable blender jar rather than a chopping-only attachment. Compare blender or food processor on Amazon. I use this type of tool in my kitchen; the linked model may differ.
As an Amazon Associate I earn from qualifying purchases.
Ingredients, servings or calculation inputs need checking. Previous numbers are not shown as current nutrition.
High Protein Cottage Cheese Oat Pancakes
Equipment
- 1 Blender
- 1 large nonstick skillet or griddle
- 1 measuring cups
- 1 wide spatula
- 1 thermometer
Ingredients
- 2 cups 2% cottage cheese stirred, not drained
- 2 cups old-fashioned rolled oats not steel-cut
- 4 large eggs
- 1/2 cup 2% milk
- 2 tsp double-acting baking powder
- 1/4 tsp table salt
- 2 1/4 tsp olive oil for the pan, divided across batches
- 2 cups strawberries Washed, hulled and sliced; about 1/2 cup per serving.
Instructions
- Add cottage cheese, oats, eggs, milk, baking powder and salt to a blender. Blend for 30–60 seconds, scraping once if needed, until the oats are finely ground. Rest the batter for 5 minutes so it thickens.
- Heat a large nonstick skillet or griddle over medium-low heat. Measure the oil into a small dish and brush on a little before each batch.
- Divide batter into 16 pancakes, using a scant 1/4 cup each. Cook four at a time, gently spreading into 3-inch rounds. Do not crowd a smaller pan.
- Cook for about 3 minutes on the first side, until the edges look set and the underside releases without tearing. Flip gently and cook for about 2 minutes more. Check a thick pancake from each batch: the center should be set without wet batter and reach at least 160°F (71°C). Lower the heat if the outside browns before the middle sets; allow longer as needed.
- Repeat with the remaining batter and measured oil. The 20-minute cooking estimate assumes four pancakes fit at once; a smaller pan will take longer. These oat pancakes may be softer than flour pancakes, so let them settle briefly on the plate before stacking.
- Serve four pancakes with 1/2 cup sliced strawberries per person. Makes four servings. Syrup, butter and other toppings are not included in the estimate.
Notes
Storage and meal prep
Refrigerate pancakes and berries separately at 40°F or below within 2 hours (1 hour above 90°F). Use pancakes within 3–4 days; freshly cut berries may soften sooner. Reheat pancakes to 165°F in the microwave in short intervals or in a covered skillet. Freeze pancakes between parchment sheets for up to 2 months as an untested quality starting point; thaw in the refrigerator. Reheating time depends on thickness and equipment.
Ingredient notes and swaps
Quick oats may work but need a texture check; steel-cut oats are not a direct swap. A different cottage cheese fat percentage or milk changes the estimate. Frozen unsweetened strawberries can replace fresh by the same edible weight; check their label and expect softer fruit. Any added sweetener is extra.
About the nutrition
Nutrition is estimated from the listed amounts and documented reference foods. Brands, portions and ingredient swaps can change the numbers. This recipe has not been kitchen tested.