Fit
Cottage cheese pancakes sound like a gimmick until you try them. Blended smooth with eggs and rolled oats, the cottage cheese disappears into a tender, custardy batter with a light tang, a bit like a cross between a classic pancake and a soft crepe. There is no protein powder and no special flour, just pantry basics and a blender.
We make a double batch on Sunday, cool the pancakes on a rack and freeze them flat. On weekdays two go straight into the toaster, and breakfast is on the table in the time it takes to pour coffee.
The method
- Add the cottage cheese, eggs, oats, baking powder, maple syrup, vanilla, cinnamon and salt to a blender. Blend on high for 30 to 45 seconds, until completely smooth with no flecks of oats.
- Let the batter rest for 5 minutes. The oats absorb liquid and the batter thickens slightly, which gives you taller pancakes.
- Heat a large nonstick skillet or griddle over medium-low heat and brush it lightly with oil. These pancakes brown faster than regular ones, so keep the heat gentle.
- Pour scant 1/4-cup portions of batter into the pan, leaving space between them. Cook for 2 to 3 minutes, until bubbles form on the surface and the edges look set.
- Flip carefully with a thin spatula and cook 1 to 2 minutes more, until golden and springy in the center.
- Transfer to a plate and repeat with the remaining batter, adding a little more oil as needed. You should get about 12 small pancakes.
- Serve warm with berries and a drizzle of maple syrup, or cool completely on a wire rack before storing.
Coach notes
- Blend longer than you think. Any lumps of cottage cheese will make the pancakes uneven.
- Keep the pancakes small; larger ones are harder to flip because the batter is softer than a flour batter.
- Add a mashed ripe banana to the blender for a sweeter, banana-bread version.
Make it your way
Want a savory version? Leave out the maple syrup, vanilla and cinnamon, add a pinch of black pepper and a handful of chopped chives, and serve the pancakes with smoked salmon or a fried egg. Kids tend to love the sweet version with sliced banana, and adults often top theirs with Greek yogurt and a spoon of warm berry compote.
Store & reheat
Refrigerate cooled pancakes for up to 4 days, or freeze them flat in a zip-top bag with parchment between layers for up to 2 months. Reheat from frozen in the toaster or a dry skillet.
*Protein per serving is a rough estimate based on typical ingredient values and will vary with the brands and portions you use. This recipe is for general cooking information and is not medical or nutrition advice. Check labels if you cook for anyone with allergies, and see our disclaimer.
