Oatmeal cottage cheese pancakes

Upgrade your breakfast game with these high-protein, gluten-free oatmeal cottage cheese pancakes. Bringing together a full container of cottage cheese and fiber-packed rolled oats, this recipe is perfect for those who want a hearty meal that doesn't sacrifice nutrition.

The beauty of this recipe is in the preparation. Using a high-speed blender or food processor, you can quickly pulverize the oats and smooth out the cottage cheese curds to create a perfect batter. If you want to customize your stack, try folding in flavor enhancers like nutmeg, cinnamon, or a bit of fresh lemon zest.

Efficiency in the Kitchen

These pancakes are built for meal prepping. You can keep a batch in an airtight container in your refrigerator for up to 3 days, or wrap them in foil and store them in the freezer for as long as 2 months. When you're ready to eat, simply reheat them in a low oven for a quick, delicious morning boost.

Recipe Details

Time: 50 minutes
Yield: Approximately 22 pancakes

Ingredients

• 2 3/4 cups (268g) old-fashioned rolled oats
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp fine sea salt
• 1 (16-ounce) container cottage cheese
• 1 3/4 cups (395g) buttermilk
• 3 large eggs
• 4 tbsp (56g) melted unsalted butter, coconut oil, or canola oil (plus extra for cooking)
• 3 tbsp maple syrup (plus more for serving)
• 1 tsp vanilla extract
• Berries for serving (optional)

Instructions

1. Prep the base: Add oats to a high-speed blender or food processor. Pulse until they reach an oat-flour consistency (a few larger bits are fine). Add baking powder, baking soda, and salt, pulsing briefly to combine.
2. Mix the batter: Add the cottage cheese, buttermilk, eggs, your chosen fat, syrup, and vanilla. Blend for about 1 minute until combined. Do not over-process, as this can make the pancakes dense. Scrape down the sides if necessary, then let the batter rest for 5 to 10 minutes to thicken.
3. Heat and cook: Preheat your oven to 250 degrees and line a sheet pan with a wire rack. Heat a nonstick pan or griddle over medium heat with enough butter to coat the surface. Drop 1/4-cup portions of batter onto the pan.
4. Flip and finish: Cook for 2 to 3 minutes until golden brown and bubbles form on top. Flip and cook for another 3 minutes. Place finished pancakes on the wire rack in the oven to stay warm while you repeat the process with the remaining batter.
5. Serve: Top your stack with fresh berries and an extra drizzle of maple syrup if desired.

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