Perfectly moist, light, and fluffy, with just a hint of cinnamon, these nutritious, delicious pancakes are sure to become a breakfast staple in your home.
Cottage cheese and oatmeal pancakes are a quick and easy way to pack your morning with nutrients that will keep you satisfied and energized until lunch.
Cook up a batch and freeze the extras for an easy way to cut your morning breakfast routine in half. Simply microwave or reheat in the oven, top with your favorite toppings, and dig in.
I don’t know about you, but I could eat pancakes every day. Thankfully, this oatmeal cottage cheese pancake recipe is both nutritious and delicious, and can be made in almost no time at all with the help of your blender.
On busy mornings when I’m in a rush and low on inspiration, a recipe like this is so helpful, because I typically have all of the ingredients I need on hand.
Add moisture and binding to the batter with a ripe banana (or applesauce if you prefer), cottage cheese, milk, and egg.
Finally, a bit of maple syrup adds a note of cozy morning maple flavor to make sure that these healthy pancakes taste less like health food and more like the decadence of a diner-style stack of griddle cakes that we all know and love.
Cottage Cheese Pancakes Recipe
This is a super easy recipe.
To make these pancakes, simply dump all of the ingredients into your blender and pulse or blend until the mixture resembles a thickened pancake batter.
Note: This batter can thicken up quickly. If needed, continue adding the milk of your choice to the mix and pulse a few times to combine. As the mixture sits, you may need to continue adding milk to thin the batter out.
Don’t worry – adding milk won’t compromise the flavors in the batter. It’ll simply make the batter easier to work with.
To cook, heat some butter or oil in a skillet over medium heat. Scoop 1/4 to 1/2 cup of batter into the skillet and cook until little bubble start to cover the top of your pancake.
Flip, then continue heating until cooked through and lightly browned on the bottom.
Oatmeal Pancakes for Babies
What I love most about this blender pancake recipe is that it can be enjoyed by every member of your family.
You can easily turn the batter into perfect little silver dollar (or smaller) hotcakes for toddlers and babies alike.
If preferred, you can add bits of chopped fruit in order to pack more nutrients into the batter before cooking.
Don’t be afraid to griddle up a few dozen of these tasty little bites and freeze them for later.
When your little one is ready for breakfast (or lunch!) simply pull a few of them from your freezer, wrap in a paper towel, and microwave for a few seconds and serve.
Ways to Jazz up your Blender Pancakes
As you can see in the images here, I opted for a combination of chopped pecans and whole raspberries for garnish on these pancakes, but there are tons of other ways to fill and top your own blender hotcakes.
You can add chocolate chips or blueberries to the batter. Top with chopped pecans like I did, or slice half a banana on top if desired.
Try some of these other ingredients if you need more inspiration:
- Carrot Cake Pancakes: Add shredded carrot & coconut to the batter before cooking, then top with cream cheese frosting.
- Chocolate Covered Strawberry Pancakes: Add chocolate chips to the batter, cook, then top with sliced strawberries and drizzle with melted chocolate before serving.
- Rocky Road Pancakes: Add mini chocolate chips to the batter before frying. Top with sliced almonds and mini marshmallows, then drizzle with melted milk chocolate.
Recommended tools for making this recipe:
- 1 cup rolled oats
- 2 teaspoon baking powder
- 1 banana, mashed (or ½ cup unsweetened applesauce)
- 2 eggs, beaten
- ½ cup cottage cheese
- 1 teaspoon vanilla
- 1 tablespoon maple syrup (optional)
- ½ tsp ground cinnamon
- Pinch of salt
- 2 tablespoons milk (or more if needed)
- In a blender or food processor bowl, pulse the oats and baking powder together until the mixture resembles a coarse flour.
- Add the remaining ingredients and mix until combined.
- Ladle the pancake batter by the ¼ cupful into a greased pan or griddle over medium to medium-low heat.
- Cook until bubbles start to form on the surface of the pancake batter, then gently flip to the other side and cook until the underside of the pancake starts to turn golden brown and the middle is set.
- Top with butter & syrup or your favorite toppings, and serve.
Serving Size:2 pancakes
Amount Per Serving: Calories: 187Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 98mgSodium: 417mgCarbohydrates: 26gFiber: 3gSugar: 8gProtein: 9g