Delicious and nutritious Cottage Cheese Pancakes packed full of protein, slow releasing carbs and with no refined sugar. The perfect healthy breakfast or snack the whole family will love!
There’s something about cottage cheese that kids seem to hate. It’s probably the lumpy texture which makes it so off-putting to children which is a shame, as it is relatively low in saturated fat but high in protein. Cottage cheese is one ingredient I was sure my kids were never going to eat… that is until I put it into a pancake!
These pancakes are made from blitzing cottage cheese together with eggs and oats to make a really nutritious yet filling breakfast pancake. They also contain some banana and a touch of vanilla extract for added sweetness and flavour but without any refined sugars.
All of the ingredients are blitzed until completely smooth, meaning the lumpiness of the cottage cheese completely disappears, leaving just a silky smooth batter that’s super easy to fry into pancakes. If however you do like a chunky texture, feel free to simply mix the ingredients in a bowl with a spoon!
This pancake batter can also be made the night before and kept in the fridge until morning, making breakfast even quicker and easy! I like to serve these pancakes with fresh fruit and some yogurt on the side and as you can see by my smiley little boy below, they went down a treat!
I made these pancakes in my Froothie Optimum 9400. I love this blender as its really powerful yet super easy to use and also to clean.*
For the full recipe check out the video or written instructions below (and don’t forget to subscribe to my You Tube Channel to stay up to date on all my videos!). And if you try this recipe please do let me know what you think. Or tag me in a picture on Facebook or Instagram using the hashtag #myfussyeater. I love seeing all your pictures!
- 125g / ½ cup cottage cheese
- 75g / ¾ cup rolled oats
- 3 eggs
- 1 banana
- ½ tsp vanilla
- Put all of the ingredients into a blender and blitz until smooth.
- Heat a frying pan on a medium heat on the hob. Rub a small amount of oil or butter into the pan to lightly grease it. Pour two tablespoons of the batter into the pan to make each pancake. Repeat until the pan is full.
- Cook the pancakes for 2-3 on either side and then remove. Cook the remaining batter in the same way.
- Serve immediately with chopped fruit or store in the fridge covered for 2 days.
* Disclosure: This is an affiliate link. If you buy a blender through this link I will earn a small commission from the sale. However, this does not effect my recommendation of the product as I will only recommend products and services that I myself use and like.
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