Cottage cheese oatmeal pancakes made in the blender! This tasty high-protein recipe is as nutritious as it is easy.

a stack of cottage cheese oatmeal pancakes on a plate with maple syrup being poured over them

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High protein recipes aren’t always the most delicious.

And I’m on a mission to change that! As a Registered Dietitian, I know the importance of protein-rich meals to reduce cravings, stabilize energy, and support weight loss goals. But getting enough protein shouldn’t mean sacrificing taste or eating plain bowls of greek yogurt.

Enter: high protein cottage cheese oatmeal pancakes. This nutritious recipe contains 26 grams of protein per serving, a good dose of heart-healthy fiber, and they taste amazing too. You’ll love this fool-proof recipe made right in your blender for your next Sunday morning stack.

Stack of cottage cheese oatmeal pancakes topped with berry chia jam, with lots of maple syrup on the plate

Why you’ll love them

Gluten-free: You’ll need to make sure you use certified gluten-free oats, but this recipe is otherwise free from wheat, grains, and gluten!

Protein-rich: These blender pancakes contain 26 grams of filling protein.

No added sugar: These pancakes are deliciously sweet with absolutely no added sugar.

Fiber-rich: You’re getting an impressive 6 grams of dietary fiber per serving and even more if you top these pancakes with my raspberry chia jam.

Big serving size: The serving size for this nutritious recipe is about five medium-sized pancakes. If you’re a volume eater, you’ll love these!

Ingredients

Ingredients for cottage cheese oatmeal pancakes made in the blender in bowls on a white counter

You’ll only need seven ingredients to make these cottage cheese oatmeal pancakes:

  • Cottage cheese — I recommend using low fat (2%)
  • Old fashioned oats — sub quick or instant oats if needed
  • Ripe banana — the riper the banana, the sweeter the pancakes
  • Eggs
  • Vanilla extract
  • Cinnamon — measure this with your heart
  • Baking powder

Step-by-step instructions

Add all ingredients to your blender. Blend on high until completely smooth, about 30-45 seconds. Scrape down the sides as needed.

Ingredients for cottage cheese oatmeal pancakes in a blender, unmixed

Heat a large non-stick pan to medium-low heat. Add a pat of butter or cooking spray to coat the pan.

Non-stick pan coated with butter.

Scoop or pour batter onto the pan to form pancakes, using about 1/4 cup of batter each. Leave space between pancakes as the batter can spread.

3 cottage cheese oatmeal pancakes on a pan, unflipped

Let pancakes cook untouched for 3-4 minutes or until a few large bubbles form on the top of pancakes, and edges are slightly darkened. Flip carefully, and cook for an additional 2-3 minutes. Both sides of the pancakes should be golden brown. Repeat until all batter has been used, adding more butter/cooking spray as needed.

3 cooked and golden brown cottage cheese oatmeal pancakes in a non-stick skillet

Toppings

Try these toppings with your cottage cheese oatmeal pancakes:

  • Pat of butter
  • Maple syrup
  • Fresh berries
  • Banana slices
  • Apple butter
  • Nut butter
  • Hemp hearts
  • Chia seeds

Dietary restrictions

Gluten-free: Use certified gluten-free oats.

Lactose-free: Use lactose-free cottage cheese.

High fiber: Top with high fiber berries or chia jam.

overhead photo of a stack of pancakes on a white plate with lots of maple syrup

Important tips and notes

  • Don’t let your batter sit too long before cooking pancakes (it thickens)
  • Make sure to use a ripe banana for better flavor and texture
  • If your pan is too hot, the outside will burn and the middle will be raw
  • Cook pancakes in salted butter for extra flavor

Storage instructions

To store, let pancakes fully cool before transferring to a freezer-safe bag or food container. They will stay good in the fridge for up to three days or in the freezer for up to two months.

To reheat, pop your cottage cheese oatmeal pancakes in the toaster!

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Frequently asked questions

How many pancakes does this make?

This recipe makes about 10 medium-sized pancakes.

Will I be able to taste the cottage cheese?

Nope! You won’t taste the cottage cheese in these pancakes.

What’s the texture like?

The texture of these pancakes is light and fluffly! They taste lightly sweet and a little nutty.

Are these pancakes a balanced meal?

The pancakes contain decent amounts of protein and fiber, so they’re a great start. For even more, top with a little extra protein (yogurt, hemp hearts, nut butter) and add fruit on top.

Can I do this without a blender?

Unfortunately this recipe works best with a blender.

Did you try this recipe?

Leave your rating and review below! And don’t forget to post a picture to Instagram, and tag me @real.life.nutritionist.

a stack of cottage cheese oatmeal pancakes on a plate with maple syrup being poured over them
5 from 19 votes

Blender Cottage Cheese Oatmeal Pancakes

Yield: 2
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Cottage cheese oatmeal pancakes made in the blender! This tasty high-protein recipe is as nutritious as it is easy.

Ingredients
 

For Cooking

  • salted butter or cooking spray

Equipment

Instructions
 

  • Blend batter: Add all ingredients to your blender. Blend on high until completely smooth, about 30-45 seconds. Scrape down the sides as needed.
  • Prepare pan: Heat a large non-stick pan to medium-low heat. Add a pat of butter or cooking spray to coat pan.
  • Form pancakes: Scoop batter onto pan to form pancakes, using about 1/4 cup of batter each. Leave space between pancakes as the batter can spread.
  • Cook pancakes: Let pancakes cook untouched for 3-4 minutes or until a few large bubbles form on the top of pancakes, and edges are slightly darkened. Flip carefully, and cook for an additional 2-3 minutes. Both sides of the pancakes should be golden brown. Repeat until all batter has been used, adding more butter/cooking spray as needed.
  • Serve: Serve with toppings of choice. Enjoy!
Calories: 367kcal, Carbohydrates: 47g, Protein: 26g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 168mg, Sodium: 949mg, Potassium: 527mg, Fiber: 6g, Sugar: 11g, Vitamin A: 325IU, Vitamin C: 5mg, Calcium: 363mg, Iron: 3mg
Cuisine: American
Course: Breakfast