These gluten-free cottage cheese pancakes are a high-protein breakfast option made with simple ingredients like rolled oats, eggs, and cottage cheese. Naturally flourless and quick to make in a blender, they’re perfect for meal prep, low-sugar diets, or healthy morning routines. Ideal for those looking for a filling, gluten-free pancake recipe that’s easy to customize with fruit, maple syrup, or nut butter. Great for kids, adults, and anyone following a clean eating or high-protein lifestyle.

These protein-packed gluten-free pancakes are made with cottage cheese, rolled oats, and simple ingredients for a healthy and hearty breakfast. Blended until smooth and cooked to golden perfection, they’re a great way to start the day with energy and flavor—no flour needed.

Ingredients

1 cup Good Culture Simply 2% Classic Cottage Cheese
1 cup rolled oats
2 tsp baking powder
2 large eggs
½ tsp bacon extract (or substitute with vanilla extract)
½ tbsp maple syrup
½ tbsp olive oil (for cooking)

Instructions

Blend the Batter
Add cottage cheese, rolled oats, baking powder, eggs, bacon (or vanilla) extract, and maple syrup to a high-speed blender. Blend for 20 seconds. Stir the mixture, then blend again for an additional 25 seconds. The batter should be thick and smooth.
Preheat the Skillet
Heat a large skillet over medium heat. Add the olive oil and allow it to warm.
Cook the Pancakes
Scoop 3 to 4 tablespoons of batter per pancake into the skillet. Cook for 2–3 minutes, or until bubbles form on the surface and the edges are set. Flip and cook for another 2–3 minutes, until golden and crispy on the edges.
Serve Warm
Remove from the skillet and serve immediately with your favorite toppings.

Tips

Use a nonstick skillet or well-seasoned pan to prevent sticking.
Don’t over-blend—just enough to create a smooth batter.
Cook on medium heat to ensure even browning without burning.
Make mini pancakes for quicker cooking and easy flipping.

Variations and Substitutions

Vanilla extract can be used in place of bacon extract for a more traditional pancake flavor.
Add-ins like cinnamon, chia seeds, or a small banana can be blended into the batter.
Dairy-free: Use a dairy-free cottage cheese alternative if needed.
Oats: Quick oats can be used, but rolled oats give a better texture.

FAQs

Are these pancakes gluten-free?
Yes—just be sure to use certified gluten-free rolled oats.

Can I store leftovers?
Yes, store cooked pancakes in an airtight container in the fridge for up to 3 days. Reheat in a skillet or toaster.

Can I freeze them?
Absolutely. Freeze in a single layer, then store in a bag. Reheat directly from frozen.

Serving Suggestions

Serve with fresh fruit, nut butter, or a drizzle of maple syrup.
Add Greek yogurt and berries for extra protein.
Top with crushed nuts or seeds for crunch.
Pair with scrambled eggs or turkey bacon for a full breakfast.

Why You’ll Love This Recipe

High in protein from cottage cheese and eggs
Naturally gluten-free using oats instead of flour
Quick and easy—ready in under 20 minutes
Perfect for meal prep and freezer-friendly
Customizable for sweet or savory breakfast options