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 easier! 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!
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!
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Cottage Cheese Pancakes
Prep Time: 2 mins- Cook Time: 10 mins
- Total Time: 12 minutes
Yield: 3 1x
Category: Breakfast
Cuisine: American
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Pin RecipeDescription
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!
Ingredients
- 125g / 1/2 cup cottage cheese
- 75g / 3/4 cup rolled oats
- 3 eggs
- 1 banana
- 1/2 tsp vanilla
Instructions
- 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 minutes 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.
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Andriana says
Hi, do you think these would work out OK If I only used egg whites?
Hayley says
I’m with Emma, would never have thought to use cottage cheese in pancakes but it works really well and nice to know our pancakes are a bit healthier now!
★★★★★
Emma says
These were lovely. I would never have thought to put cottage cheese into pancakes.
★★★★★
Amber says
Can you sub out ricotta for cottage cheese? Wanted to make these this morning and I’m missing the main ingredient!
Ciara Attwell says
Yes you could definitely try it
Alison says
Can these be frozen? Thanks
Ciara Attwell says
Yes, they can be frozen after cooked!
Dortha says
Wow I must confess you make some very trhencant points.
Tastefully Vikkie says
These look perfect! Can never get mine looking this pretty x
Ciara Attwell says
Awww thank you Vikkie. They didn’t stay pretty for long once my toddler got hold of them!