These Cottage Cheese and Cinnamon Pancakes are a delicious and healthy way to start your day. Made with simple ingredients like cottage cheese, rolled oats, and cinnamon, they are naturally gluten-free and packed with protein. With a light, fluffy texture and warm cinnamon flavor, these pancakes are perfect for a cozy breakfast or meal prep option.
Why You’ll Love This Recipe
This recipe is ideal for anyone looking for a nutritious yet tasty breakfast. The combination of cottage cheese and oats provides a good balance of protein and fiber, keeping you full longer. Plus, the pancakes come together quickly in a blender, making them an easy, mess-free option. They also freeze well, so you can make a big batch and enjoy them throughout the week.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup cottage cheese
- 1 cup gluten-free rolled oats
- 5 large eggs
- 2 teaspoons cinnamon
- 1 tablespoon maple syrup
Directions
- Add all ingredients to a blender and blend on high for about 1 minute until smooth.
- Heat a non-stick pan or griddle over medium heat. If using a regular pan, add a small amount of coconut oil.
- Pour ¼ cup of batter per pancake into the pan.
- Cook for about 2 minutes, or until bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.
- Repeat with the remaining batter.
- Serve with your favorite toppings, such as banana slices, berries, nuts, or a drizzle of honey.
Servings and Timing
- Servings: 12 pancakes
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
Variations
- Chocolate Twist: Add a tablespoon of cocoa powder for a chocolatey version.
- Nutty Flavor: Mix in chopped walnuts or almonds for extra crunch.
- Banana Sweetness: Mash a ripe banana into the batter for natural sweetness.
- Dairy-Free Alternative: Substitute cottage cheese with dairy-free yogurt or mashed tofu.
Storage/Reheating
- Refrigerator: Store leftover pancakes in an airtight container for up to 3 days.
- Freezer: Freeze cooked pancakes in a container with parchment paper between layers for up to 1 month.
- Reheating: Warm in a toaster, microwave, or skillet over low heat.
FAQs
1. Can I use quick oats instead of rolled oats?
Yes, quick oats will work, but they may result in a slightly different texture.
2. Can I substitute cottage cheese with Greek yogurt?
Yes, Greek yogurt can be used, but it may slightly change the texture.
3. Are these pancakes kid-friendly?
Absolutely! They are naturally sweetened and packed with protein, making them great for kids.
4. Can I make this batter ahead of time?
Yes, you can prepare the batter and store it in the fridge for up to 24 hours before cooking.
5. Can I make these pancakes vegan?
Since eggs are a key binding ingredient, try using flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg) for a vegan version.
6. What toppings go well with these pancakes?
Fresh fruits, nut butter, Greek yogurt, or a drizzle of maple syrup all pair well.
7. Can I add protein powder to the batter?
Yes, you can add a scoop of protein powder to boost the protein content.
8. How do I make these pancakes fluffier?
Let the batter sit for a few minutes before cooking to allow the oats to absorb moisture.
9. Can I use a different sweetener?
Yes, honey, agave, or stevia can replace maple syrup.
10. Do I need a blender to make these pancakes?
A blender helps achieve a smooth batter, but you can also mix everything by hand if needed.
Conclusion
These Cottage Cheese and Cinnamon Pancakes are a simple, nutritious, and delicious way to enjoy a high-protein, gluten-free breakfast. With minimal ingredients and quick prep time, they are perfect for busy mornings. Plus, they store and freeze well, making them great for meal prep. Try them with your favorite toppings and enjoy a healthy breakfast any day of the week!
Print
Cottage Cheese and Cinnamon Pancakes (Gluten-Free)
- Total Time: 10 minutes
- Yield: 12 pancakes
- Diet: Gluten Free
Description
These Cottage Cheese and Cinnamon Pancakes are a high-protein, gluten-free breakfast option packed with flavor and nutrition. Made with cottage cheese, rolled oats, and cinnamon, they are fluffy, delicious, and easy to prepare in a blender. Perfect for meal prep and freezing, these healthy pancakes are a great way to start your day!
Ingredients
- 1 cup cottage cheese
- 1 cup gluten-free rolled oats
- 5 large eggs
- 2 teaspoons cinnamon
- 1 tablespoon maple syrup
Instructions
- Add all ingredients to a blender and blend on high for about 1 minute until smooth.
- Heat a non-stick pan or griddle over medium heat. If using a regular pan, add a small amount of coconut oil.
- Pour ¼ cup of batter per pancake into the pan.
- Cook for about 2 minutes, or until bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.
- Repeat with the remaining batter.
- Serve with your favorite toppings, such as banana slices, berries, nuts, or a drizzle of honey.
Notes
- For a chocolate twist, add 1 tbsp of cocoa powder.
- For extra crunch, mix in chopped walnuts or almonds.
- Dairy-free alternative: Use dairy-free yogurt or mashed tofu instead of cottage cheese.
- Store in an airtight container in the fridge for up to 3 days or freeze for up to 1 month.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
