Light, tender, and naturally sweet, these Gluten-Free Cottage Cheese Pancakes are made with simple, wholesome ingredients, yet they are full of protein!
Inspired by my recipe for Banana Oat Pancakes, these gluten-free blender pancakes get an additional boost of protein thanks to the addition of cottage cheese.
While cottage cheese may seem like an odd ingredient to add to pancakes, not only is cottage cheese loaded with protein and calcium, but it works to keep the pancakes super creamy, just like in my recipe for Cheesecake Pancakes.
Notes On Ingredients
- Oats: Use rolled quick-cooking or old-fashioned oats, not steel-cut oats.
- Banana: Use a ripe, brown banana to help naturally sweeten the cottage cheese pancakes.
- Milk: Use any fat percentage of milk you have on hand.
- Cottage Cheese: Use full-fat or reduced-fat cottage cheese, NOT fat-free cottage cheese as the texture and flavor are different.
- Eggs: The eggs will help to bind the pancake batter together, along with adding additional protein to the pancakes.
- Baking Powder: While these Cottage Cheese Pancakes are thinner than traditional pancakes, they still need some baking powder to give them a bit of a fluffy texture.
- Cinnamon: A bit of ground cinnamon just helps to flavor the cottage cheese pancake batter.
How to Make Cottage Cheese Protein Pancakes
Step One: Blend Batter. It is best to place your liquid ingredients in the blender first to help the blender work more efficiently. Therefore, add the milk, eggs, and cottage cheese to the blender first. Then add in the oats, bananas, baking powder, and cinnamon. Blend the pancake batter until smooth and creamy and the cottage cheese is fully broken down.
Step Two: Cook. In ¼ cup measurements, scoop the pancake batter out onto a greased, preheated skillet or grilled, leaving 1 inch around each pancake. Once bubbles form on the surface of the pancake, flip gently and cook 1-2 minutes longer per side.
Step Three: Serve. Serve the pancakes with fresh berries, syrup, or peanut butter for an extra dose of protein.
Storage & Reheating Instructions
- Refrigerate: Allow the pancakes to cool fully and then transfer them to an airtight container and store them in the refrigerator for up to 3 days. Microwave the pancakes in a single layer on a heat-safe plate, cover with a damp paper towel, and microwave for 30-45 seconds or until warmed through.
- Freeze: Place the cooled pancakes in a single layer on a baking sheet lined with parchment paper and freeze until solid to the touch, about 30 minutes. Remove pancakes from the cookie sheet and place them in a freezer-safe bag or container. Store in the freezer for up to 3 months. Pop one or more out of the bag at a time and reheat for 2 minutes in a toaster oven or microwave and serve.
More Delicious Pancake Recipes
- Gluten-Free Banana Oatmeal Pancakes
- Sheet Pan Pancakes
- Peanut Butter Pancakes
- Egg-Free Blueberry Pancakes
- Dutch Baby Pancake
- Whole Wheat Pancakes
- Strawberry Cheesecake Pancakes
If you tried this recipe for Gluten-Free Cottage Cheese Pancakes, please be sure to leave a comment and review below.
Gluten-Free Cottage Cheese Protein Pancakes
- ½ cup milk any variety
- 2 medium ripe bananas
- 2 large eggs
- 1 cup cottage cheese
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 2 cups rolled oats quick-cooking or old-fashioned
- Place milk, eggs, and cottage cheese into the blender FIRST. Add in bananas, oats, baking powder, and cinnamon. Blend until the batter is completely smooth and incorporated.
- Lightly coat a large nonstick skillet or griddle with butter or cooking spray and heat over medium heat. Once the skillet is heated, drop batter by ¼ cup onto the skillet, leaving at least 1 inch of space between pancakes.
- Cook the pancakes until bubbles appear on top. Flip, and continue to cook for 2-3 minutes or until set. Wipe the skillet clean and repeat with more cooking spray and the remaining batter.
- Serve as desired with berries, syrup, nut butter, or sliced banana.