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Cottage cheese pancakes

Cottage Cheese Pancakes

Wendy
This recipe for cottage cheese pancakes is high in protein and naturally gluten free. The pancakes are deliciously light and fluffy, and work well for both sweet and savoury toppings. They are an ideal healthy breakfast, which will keep you feeling full for hours.
5 from 1 vote
Prep Time 5 mins
Cook Time 5 mins
Course Breakfast
Cuisine Healthy
Servings 2
Calories 183 kcal

Ingredients
  

  • 100 g cottage cheese ½ cup
  • 40 g oats ½ cup
  • 2 eggs
  • 1 teaspoon olive oil for frying

Instructions
 

  • Place the cottage cheese, oats and egg in a blender or food processor and blitz until smooth.
  • Place a non stick frying pan on a medium heat. Add the olive oil and swirl to coat the pan. Add tablespoons of the pancake mixture - they should be around ½cm thick, so if necessary spread the mixture slightly with the back of a spoon. Cook for 2 minutes
  • Flip the pancakes with a flat spatula and cook on the remaining side for a further 2 minutes

Notes

If you don't have a blender or food processor, you can make the mixture by hand, but it's best to start with oat flour rather than whole oats for a smoother texture.
If necessary, cook the pancakes in 2 batches so that there is space in the pan to  to flip them easily.
Keyword Gluten free, high protein