Fluffy Cottage Cheese Pancakes

These fluffy cottage cheese pancakes are naturally gluten free and protein packed! Make them ahead for healthy breakfasts or make them on weekends!

PIN Fluffy cottage cheese pancakes

Some way, somehow the stars have aligned and two of my favorite foods have come together as O-N-E.

I could never grow tired of eating healthy oatmeal protein pancakes for breakfast and my favorite high protein snack (which tastes like a healthy cottage cheese cheesecake) for my night time snack.

AND NOW? Cottage cheese PROTEIN pancakes. Cottage cheese lovers rejoice!

Honestly, even if you are not like me and enjoy eating cottage cheese 500 times a day (only a slight exaggeration, I really do love it) you will love waking up to a stack of golden brown, pillowy-soft circles packed with NATURAL protein. No weird protein powders to see here folks!

Before you even ask, no they are not lumpy and chunky as one would expect when cottage cheese is a recipe ingredient. I was actually pretty impressed by how the cottage cheese just melts into the oat flour and gives this cottage cheese pancakes recipe SUCH an awesome texture.

Even Mr. FFF said “now that is a GOOD pancake” when he tried them. Was VRY VRY sad when I told him that they had dairy and that he should not eat ANY MORE of them or he will feel bad for the rest of his life.

Again, only slightly exaggerating.

These FLUFFY cottage cheese pancakes are made of wholesome oatmeal that bring this nutty taste to your breakfast table. But, if you don’t have oat flour you could also make these with whole wheat flour like the kefir pancakes and whole wheat vegan pancakes! In combination with smooth vanilla notes and buttery, LUSCIOUS ghee, you are just going to go CRAZY for. 

Top them with MORE cottage cheese, MORE ghee and a generous pour of maple syrup and you have a pretty darn balanced breakfast:

Protein? CHECK.  Fat? YES MA’AM. Carbs? YEP.  Natural sweetness? PRESENT

I know natural sweetness isn’t required. But, you and I both know that it should be.

How to substitute oat flour to make cottage cheese pancakes

I knew that many of you would want LOW CARB cottage cheese pancakes and I really really tried for you. I tried both coconut flour and almond flour, and even a mix of the two and it just did NOT work ever.

I haven’t tried any other flours in these pancakes, but I imagine whole wheat flour (if not gluten free of course) would work and MAYBE gluten free all purpose. If you try them, let us know!

How to substitute ghee

If you don’t have ghee, you can use butter. But, add an extra 1 tsp because ghee is a little fattier and richer in flavor than butter, so you’ll need a little more of it to bring these pancakes to flavor town.

You’ve probably had your fair share of Greek yogurt pancakes but let me just tell you, there is a new protein-packed pancake addition in town and his name is cottage cheese.

You are going to be really excited about all things morning when the promise of a fluffy stack of perfect pancakes is waiting to jump into your hungry belly.

Other Recipes You Might Like:

Healthy Gluten Free Paleo Sweet Potato Pancakes

Paleo Banana Pancakes with Coconut Flour

Gluten Free Pancakes with Chocolate Swirl 

5 from 5 votes

Print

Fluffy Cottage Cheese Pancakes

These fluffy cottage cheese pancakes are naturally gluten free and protein packed! Make them ahead for healthy breakfasts or make them on weekends!

Course Breakfast

Cuisine American

Keyword breakfast recipes, cottage cheese recipes, gluten free recipes, healthy recipes, pancake recipes

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Servings 8 Pancakes

Calories 122 kcal

Author Taylor

Ingredients

• 1 Cup Whole milk cottage cheese
• 2 Large eggs
• 4 tsp Honey
• 2 tsp Ghee, melted (or butter)
• 1 tsp Vanilla
• 1 Cup Oat flour (108g) Click here to see how to make your own!
• 1/2 tsp Baking powder
• Pinch of salt

Instructions

1. In a medium bowl, whisk together the cottage cheese, eggs, honey, ghee and vanilla.

2. Add in the oat flour, baking powder and a pinch of salt and whisk until combined.

3. Heat a large griddle to medium/low heat (about 300 degrees) Once hot, drop the batter by scant 1/4 cup measurements, spreading out just slightly.

4. Cook until the bottom is golden brown and bubbles form in the top, about 1.5-2.5 minutes. Flip and repeat.

5. DEVOUR with maple syrup and more ghee!

DID YOU MAKE THIS RECIPE?

If you try this recipe I would love to see it and share it! Tag me on IG @foodfaithfit, using the hashtag #foodfaithfit

Sick of dieting and thinking about food all the time? Download my FREE Food Freedom Guide.

FOR THIS RECIPE, I RECOMMEND:

• Mixing bowls
• Dry measuring cups
• Measuring spoons
• Presto Griddle

WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS: 3 POINTS+: 3. OLD POINTS:3

(per 1 pancake based on the recipe making 8)

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