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Illustration of four small golden oat pancakes with sliced strawberries on a white fluted plate.

High Protein Cottage Cheese Oat Pancakes

Blend cottage cheese, oats and eggs into a thick batter for small, filling pancakes. Strawberries go on top, so you get fruit with breakfast without needing protein powder or a fancy mix.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Servings 4 servings (4 pancakes plus berries each)
Calories 376 kcal

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

Four servings: four of 16 equal pancakes plus 75 g strawberries each. Divide all batter evenly; final cooked weight has not been measured. All 10 g pan oil counted; no syrup or butter included. Equipment: Blender; large nonstick skillet or griddle; kitchen scale; wide spatula; thermometer. 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. Timing is a development estimate and has not been kitchen tested. Nutrition is Estimated, not Reviewed. No optional toppings included.