Blender Cottage Cheese Pancakes (high protein and gluten free)
High protein, kid-friendly breakfasts can be hard to come by. These Blender Cottage Cheese Pancakes are made from super simple ingredients and couldn’t be easier to blend up. All you need is cottage cheese, egg, and oats! Because the blended oat pancakes aren’t quite the same texture as traditional pancakes, I’ve also included a version of this recipe made with all purpose flour. Those are not gluten free, but they have that lighter, more fluffy texture that kids often love.
Kids in the Kitchen:
- Measure: Since there are only a few ingredients, this is a great opportunity for kids to practice measuring accurately. Have kids measuring then add ingredients to a bowl, so that they don’t accidentally add too much or too little to the blender.
- Eggs: Have kids crack eggs into a bowl before adding them to the blender, so you can remove any stray shells before hand.
- Dump: After measuring and cracking the eggs, kids can easily add everything to a blender.
- Blend: Talk about how to safely operate the blender, making sure the lid is on tight and what you need to look for before turning the blender on. Do a countdown then flip the switch (or turn on the blender however yours works).
- Flip: This is great to do “hand over hand” (have your child place a hand on top of yours holding the spatula), so that they get a feel for what kind of motion is needed to flip a pancake. My favorite kind of spatula for kids to help use is linked in the section below.
Subs and Tips for Making Blender Cottage Cheese Pancakes:
- Cottage cheese: I have used both whole milk (full fat) and low fat cottage cheese in this recipe. Good Culture is my favorite cottage cheese to use.
- Oats: If you want this recipe to be gluten free, make sure to use oats that say “certified gluten free” on the package. I have not tested this recipe with other kinds of flour.
- Griddle: I got this griddle as a gift and I’m loving making pancakes on it. You can make so many at one time. So convenient!
- Spatula: My favorite style of spatula for flipping foods is called a “fish spatula.” They are very thin and slip under food very easily. I don’t like the ones where the bottom is turned up. The spatula should be flat. Here is an option on Amazon.
- Pancake texture: The pancakes made with oats have a more dense texture (not in a bad way, but I couldn’t fine a more appealing way to say that haha.) So, if you are looking for a traditional pancake texture that’s more light and fluffy, I have also included a recipe that uses regular flour instead of oats. However, those blender cottage cheese pancakes will not be gluten-free.
Blender Cottage Cheese Pancakes
High protein and gluten free pancakes that kids and adults will love. So quick and easy to blend up!
Ingredients
Blender Cottage Cheese Pancakes (with oats)
- 3/4 cup rolled oats gluten-free if needed
- 1 tsp baking powder
- 1/4 tsp cinnamon optional
- 2 large eggs
- 1/2 tsp vanilla extract
- 1 tbsp maple syrup, plus more for serving
- 1/2 cup cottage cheese whole milk or low-fat
Blender Cottage Cheese Pancakes (with flour, not gluten-free)
- 3/4 cup all purpose flour
- 1 tsp baking powder
- 1/4 tsp cinnamon optional
- 2 large eggs
- 1/2 tsp vanilla extract
- 1 tbsp maple syrup, plus more for serving
- 1/4 cup milk (any kind)
- 1/2 cup cottage cheese whole milk or low-fat
Instructions
Blender Cottage Cheese Pancakes (with oats)
- Add all of the ingredients to a blender in the order listed above.
- Blend until oats are well ground, about 30 seconds.
- Heat a large skillet or griddle over medium heat. Grease with oil spray or butter. (I use avocado oil spray.)
- Use a tablespoon to scoop the batter onto the pan. Once small bubbles form on the top of the pancake, flip and cook on the other side for about 30 seconds or nicely browned.
- Transfer cooked pancakes to a plate and continue to make pancakes with the rest of the batter.
- Serve pancakes with butter, maple syrup, or my favorite blueberry chia sauce (recipe below).
- Pancakes can be store in the fridge for 3 to 4 days or frozen, well wrapped, for a month.
Blender Cottage Cheese Pancakes (with flour)
- In a medium-size bowl, mix the flour, baking powder, and cinnamon, if using.
- Add the remaining ingredients to the blender and blend until smooth.
- Pour the contents of the blender into the bowl with the flour and mix until just combined. Don't over mix or the pancakes will be too chewy.
- Heat a large skillet or griddle over medium heat. Grease with oil spray or butter. (I use avocado oil spray.)
- Use a tablespoon to scoop the batter onto the pan. Once small bubbles form on the top of the pancake, flip and cook on the other side for about 30 seconds or nicely browned.
- Transfer cooked pancakes to a plate and continue to make pancakes with the rest of the batter.
- Serve pancakes with butter, maple syrup, or my favorite blueberry chia sauce (recipe below).
- Pancakes can be store in the fridge for 3 to 4 days or frozen, well wrapped, for a month.
Notes
Blueberry Chia Sauce: Mix 1 1/2 cups of frozen wild blueberries (I heat them in the microwave for a minute to defrost them), 1 to 2 tablespoons of maple syrup, and 1 tablespoon of chia seeds. Let sit for 15 minutes then serve. Store in fridge for a week.
Save to Pinterest!
Other Breakfast Ideas:
Kids-Friendly Make Ahead Breakfasts
Banana Peanut Butter Blender Pancakes
Healthy Breakfast Sandwiches (Freezer Friendly)
We made the flour version and my kids ate almost two entire batches in one sitting! Needless to say, we loved them! They have a really nice fluffy texture. Thank you for the recipe 🎂
Hi Lauren! So glad your kids loved the pancakes. Thank you so much for taking the time to leave a review! 🙂 Heather
Yum!! I made these for my son, and after he ate almost half the batch I finished the rest. Have been making them on repeat. Especially love them with some raspberries on top. Great recipe – thank you!!
Hi Samantha, So happy that you and your son loved the pancakes. Thank you so much for taking the time to leave a review! 🙂 Heather
This blender cottage cheese recipe is great! I’ve made a huge batch for Sunday morning breakfast and extras for lunch boxes for the week. My kiddos eat them up and I love how quickly the meal comes together. Thank you!!
Hi Kaitlin! So glad the pancakes were a hit. Thank you so much for taking the time to leave a review! 🙂 Heather
Both my kids and myself love these! I added chocolate chips for them and plain for myself! I doubled the recipe for extra, so easy and ready for breakfast for the week!!
Hi Courtney! So happy to heat that the pancake recipe was a success. Thank you so much for taking the time to leave a review! 🙂 Heather
Protein at breakfast is a struggle for my tween but pancakes…pancakes she loves. Made these for her and she inhaled them. Grateful for an easy, high protein breakfast for her that she loves.
I absolutely love these. I did not add the maple syrup as I do not like the flavor. I omitted the syrup and added fresh blueberries to the batter, about 3/4 cup. They are delicious. Next time I am adding banana slices to the batter.
Hi Kimberly,
So glad those changes worked out well for you and you enjoyed the muffins. I bet banana would be delicious. Thanks so much for taking the time to leave a review. 🙂 Heather
Can these be frozen?
Could they be made on a sheet pan?
Hi Marci, Yes, they should freeze well. I’m not completely sure about the sheet pan method. Perhaps the regular flour version would work. but I don’t think they oat version would work out well.