Fluffy High Protein Cottage Cheese Pancakes with Oats (Blended)

These super fluffy cottage cheese pancakes are a protein-packed breakfast dream! Not only do they come together in minutes, but the batter is made in a blender for minimal clean-up (and to avoid any weird cottage cheese texture situations).

It’s as easy as combine, blend, and cook! The cottage cheese is a superstar ingredient here: it adds protein while also keeping these pancakes moist and tender. Plus, these pancakes are made with homemade oat flour vs. regular flour, so they’re gluten-free.

Easy Blender Protein Pancakes (Without Protein Powder)

Get your morning protein boost with these pancakes – no protein powder needed!

As a registered dietitian, I’m always emphasizing how important it is to enjoy food – especially at breakfast – that will actually keep you satisfied (rather than making you hungry an hour later). Protein is an essential part of that! That’s why I love sharing easy, high protein breakfast ideas that will help you start your day off right.

These cottage cheese protein pancakes definitely fit that bill! Cottage cheese, eggs, milk, and oats all add protein in this healthy pancake recipe. And if you’re worried about the cottage cheese texture, don’t worry – it all gets blended into a smooth pancake batter!

Banana acts as a natural sweetener, making these oat pancakes delicious on their own. But feel free to go wild with the toppings if you want! Fresh berries, nut butter, maple syrup, Greek yogurt, chopped nuts, chia jam – it’s all amazing with these pancakes.

What You’ll Need

This cottage cheese pancake recipe calls for simple ingredients that you probably already have in your pantry or fridge:

• oats (Old-fashioned oats – also known as rolled oats – are best here. Quick oats should also work, but I don’t recommend using steel-cut oats as they’re harder to blend into a fine powder. Also, a note that if you need this recipe to be gluten free, make sure to buy gluten free certified oats. Oats are naturally gluten free but can often be contaminated in processing.)
• cottage cheese (This adds protein while keeping the pancakes moist and tender. Don’t skip it! I recommend using full-fat cottage cheese for the biggest protein boost and best flavor. You can replace this with full-fat plain Greek yogurt if desired.)
• banana (The riper, the better for added sweetness! I like using bananas with brown spots.)
• milk (Any type of milk should work, both dairy and non-dairy.)
• baking powder
• vanilla extract
• cinnamon
• egg

Plus, any toppings you want! You can also toss in blueberries or chocolate chips after blending the batter (before cooking).