Protein Cottage Cheese Pancakes (Gluten Free)

You’re going to love these cottage cheese pancakes. Not only are they gluten free but they’re a great way to start your day thanks to the high protein content of the egg whites and cottage cheese, plus the fiber of the oats and chia seeds.

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Gluten Free Cottage Cheese Pancakes

Having pancakes meal prepped is always something I thank myself for when I open the fridge and see them ready (especially during busy school mornings). These cottage cheese pancakes are easy to batch cook, but you can also make them fresh fast.

Ingredients

You don’t need much for these flour free pancakes, the ingredients are simple.

• Cottage Cheese. I used low fat cottage cheese in this recipe (1%), but you can use whatever you have available. That being said, I don’t recommend the fat free variety.
• Rolled Oats. Rolled oats are a staple in my kitchen. They’re a great way to add some fiber to your diet. Canadians, you can find them as Old Fashioned Oats or Large Flaked Oats.
• Egg Whites. Egg whites are pure protein and a great way to up your protein intake. If you hate throwing away the yolks, you could use one egg instead.
• Protein Powder. I used a vanilla whey protein powder. This is an optional step and if you don’t have any or don’t care to use it in your pancakes, that’s totally fine. You’ll get lots of protein without it.
• Chia Seeds. I sneak these powerhouses into everything. It’s a great way to add fiber and a little extra protein. If you don’t like the texture of chia seeds, don’t worry. When you blend it, everything goes smooth.
• Baking Powder. This is optional, but I find that it gives the pancakes a little bit of lift.

I like Legion protein powder. The ingredients are great, the protein blends well in overnight oats and it tastes great. If you use code RANDA you save 20% off your first order and you get DOUBLE the loyalty points for any order after.

Toppings

Treat these oatmeal pancakes as you would any pancakes, and add your favorite toppings.

Here are a few of go tos:

• Maple syrup
• Honey
• Sugar free syrup (I like the Walden Farms brand)
• Peanut butter, almond butter, cashew butter (you seriously can never go wrong with nut butter)
• Greek yogurt (this adds even more protein and is delicious when you also add a little syrup and berries)
• Fruit of choice (personally, I’m a fan of strawberries with my pancakes but blueberries and raspberries are delicious as well)
• Whipped cream

Meal Prep Tip

You can double, triple, or quadruple the pancake batter in your blender and batch cook a few days’ worth.

Store the leftovers in the fridge in an airtight container and grab and go as you need.

You could also freeze these by letting them cool completely and stacking the flourless pancakes in layers (with parchment paper separating them) in the freezer bag. The parchment paper will prevent the pancakes from sticking to one another.

Nutrition Information

If you’re tracking your macros, I weighed out everything in cups and grams and have provided the numbers below.

• 59 grams of rolled oats
• 115g liquid egg whites
• 128g cottage cheese
• 15g whey protein
• 2g chia seeds
• baking soda was 0’d out on the scale but I used 1/4 tsp.

Cottage Cheese Pancakes Macros

As you can see the macros and calculations differ from the recipe card. That’s because 1/2 cup doesn’t always mean it’s the same weight.

With the grams used above, these are the calculations (done via MyFitness Pal).

The calories, carbs, and protein content will differ with the brand of protein you use. I used Legion.

FYI: when I topped it with greek yogurt the protein count was at 55g!

Calories	454
Protein	49 g
Carbohydrates	50.6 g
Fat	6.5 g
Fiber	6.5 g
Sugar	7.9 g
Sodium	950.8 mg

How to make Cottage Cheese Pancakes

Some of my favorite pancake recipes are made in the blender because it’s one dish to wash. No bowls, no spoons, no whisk. No separating wet ingredients from dry ingredients because we don’t have time for that.

Just toss all the ingredients into a blender or food processor and run until smooth.

Before you add the protein pancake batter to the skillet, griddle, or pan, make sure it’s been preheated for a few minutes. I spray the pan with a little avocado oil but if you have a good quality nonstick pan, you may not need to do this (I have a set of Kirkland pans that don’t, but my Tfal ones need to be oiled).

Once you add the batter to the pan, cook it over medium heat for roughly 1 – 2 minutes per side.

Super easy gluten free protein pancakes!

More high protein breakfast recipes

• 11 High Protein Dairy Free Breakfast Ideas
• Pumpkin Spice Overnight Oats (High Protein)
• Strawberry Cheesecake Overnight Oats (High Protein Recipe)

Or you can head over to my healthy breakfast recipes and browse.