3-Ingredients Cottage Cheese Pancakes

My 3-ingredient cottage cheese pancakes are thick, fluffy, and are made in a blender. You can make them sweet or savory. Watch how I make this in my kitchen in the video below!

Course Breakfast

Cuisine American

Prep Time 1

Cook Time 5

Total Time 6

Servings servings

Calories 107kcal

Author Arman Liew

Ingredients

1 cup cottage cheese
4 large eggs
1 cup rolled oats

Instructions

In a blender, combine the cottage cheese, eggs, and rolled oats and blend until smooth.
Add oil to a non-stick pan. Once hot, add 1/4 cup portions of the pancake batter and cover the pan immediately. Let the pancakes cook for 2-3 minutes, before flipping and cooking for another two minutes.
Once the pancakes are cooked, remove them from the heat and repeat the process until all the batter is used up.

Video

Notes

This recipe makes 12 medium pancakes or 6 extra large pancakes.

TO STORE: Refrigerate leftovers in an airtight container and eat them within 3 days.

TO FREEZE: Freeze these pancakes in an airtight container or bag. Put sheets of parchment paper in between the pancakes to prevent them from sticking to each other. Cottage cheese pancakes last up to 3 months in the freezer.

TO REHEAT: Either microwave them for 20-30 seconds or reheat them in a non-stick pan until crispy.

Nutrition