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Recipe: Cottage Cheese Oatmeal Pancakes


Gluten Free - Cottage Cheese Oatmeal Pancakes

I love pancakes, but I haven’t bought processed pancake mix in years.

I have a number of recipes I use to make pancakes from scratch. My most unusual recipe is probably the healthiest, but still tastes great.

The pancakes are a bit thinner than standard pancakes, but if you don’t tell your family that cottage cheese is the secret ingredient, they will never guess.

And with just oatmeal, cottage cheese, eggs and vanilla as ingredients, this recipe could be a staple for people following a gluten-free diet.

It would also be a great healthy recipe for kids. If you fry them up in a non-stick pan like the Ozeri frying pan that I used, you can even skip the butter. Top the pancakes with maple syrup or jelly, or let the kids eat them plain.

MORE BREAKFAST RECIPES:

Banana Blueberry Pancakes - Future ExpatFrench Toast Casserole - Future ExpatHealthy Recipe: Poppy Seed Almond Whole Wheat Muffins

Cottage Cheese Oatmeal Pancakes:

Recipe: Cottage Cheese Oatmeal Pancakes - Future Expat

Ingredients:

1/2 cup cottage cheese
1/2 cup oatmeal
2 eggs
1 tsp vanilla

Directions:

Recipe: Cottage Cheese Oatmeal Pancakes - Future Expat

Add all of the ingredients to the blender and give it a whir until it is well blended.

Recipe: Cottage Cheese Oatmeal Pancakes - Future Expat

Recipe: Cottage Cheese Oatmeal Pancakes - Future Expat

The batter will be thin and can easily be poured directly into the frying pan or griddle from the blender.

Recipe: Cottage Cheese Oatmeal Pancakes - Future Expat

If you want, melt a small amount of butter into the pan and then swirl the pan so the butter evenly coats the bottom. If you prefer healthier pancakes, use a non-stick pan like this Ozeri pan that doesn’t need any added fat, or give the pan a thin coating of cooking spray.

Recipe: Cottage Cheese Oatmeal Pancakes - Future Expat

Pour the batter into small pancakes in the pan.

Recipe: Cottage Cheese Oatmeal Pancakes - Future Expat

You can make bigger pancakes, but I usually use a relatively small frying pan so my pancakes need to be small. This recipe makes 8 small pancakes.

Recipe: Cottage Cheese Oatmeal Pancakes - Future Expat

My first batch I made with the melted butter.

Recipe: Cottage Cheese Oatmeal Pancakes - Future Expat

Then I made the rest without any additional added butter. Honestly, I couldn’t take the difference after adding maple syrup and wouldn’t bother with butter in the future.

Recipe: Cottage Cheese Oatmeal Pancakes - Future Expat

Once you see small bubbles and the batter seems to be firming up on the edges, flip them over. Cook the 2nd side until lightly browned and then move to your serving plate.

Recipe: Cottage Cheese Oatmeal Pancakes - Future Expat

Recipe: Cottage Cheese Oatmeal Pancakes - Future Expat

As you can see from the sliced pancake picture, they come out a bit more moist on the inside than a standard pancake recipe, but they still taste great.

MORE OATMEAL RECIPES:

Quick and Easy Oatmeal CookiesHealthy Muffins that Don’t Taste Low Fat: Oatmeal Pumpkin MuffinsAmish Baked Oatmeal | Future Expat

Want nutritional information?

Click on the + sign in the recipe card below for complete nutritional information.

Cottage Cheese Oatmeal Pancakes

From Future Expat | Breakfast and Brunch

This healthy pancake recipe uses just 4 ingredients and is also gluten-free.

For step by step directions in pictures, visit:

00:15
00:05
00:10

cal Calories 206kcal

fat Total Fat 8g

sat fat Saturated Fat 3g

High chol Cholesterol 195mg

sodium Sodium 264mg

carbs Total Carbohydrate 16g

Serving size 125g Calories from fat 75kcal Fiber 2g Protein 15g Sugar 2g
2 servings

Ingredients

  • 1/2 cup cottage cheese
  • 1/2 cup oatmeal
  • 2 eggs
  • 1 tsp vanilla

Directions

  1. Add all ingredients to a blender and mix well.
  2. Heat a non-stick frying pan or griddle to medium-hot heat, melting a small amount of butter or spraying with cooking spray if desired.
  3. Pour batter directly from blender into the hot pan into small pancakes.
  4. Cook on one side until there are small bubbles and the edges seem partially cooked. Flip the pancakes and then cook on the 2nd side until lightly browned.
  5. Transfer to serving plate. Serve with syrup, jelly or honey.


1 Response

  1. Robyn Wright says:

    Ohhhh, I’m going to try these Karen! I love the protein from the cottage cheese!

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