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Stack of three golden flourless cottage cheese pancakes on white plate topped with butter, syrup, and fresh blueberries
John

Flourless Cottage Cheese Pancakes

These Flourless Cottage Cheese Pancakes are light, protein-packed, and naturally gluten-free. Made without flour, they’re fluffy, wholesome, and perfect for a healthy breakfast or brunch. A simple recipe with just a few ingredients that delivers big flavor!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 pancakes
Course: Breakfast, Brunch
Cuisine: American
Calories: 165
Ingredients Method Notes

Ingredients
  

Pancake Batter
  • 1 cup cottage cheese small curd works best
  • 3 large eggs
  • 1/2 cup rolled oats use gluten-free oats if needed
  • 1 tbsp honey or maple syrup optional for sweetness
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/4 tsp salt
For Cooking
  • 1 tbsp butter or oil for greasing the skillet

Method
 

  1. In a blender or food processor, combine cottage cheese, eggs, rolled oats, honey (if using), vanilla extract, baking powder, and salt. Blend until smooth and creamy.
  2. Heat a non-stick skillet over medium heat and lightly grease with butter or oil.
  3. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2–3 minutes until bubbles form on the surface, then flip and cook for another 1–2 minutes until golden brown.
  4. Repeat with the remaining batter, greasing the skillet as needed.
  5. Serve warm with fresh fruit, yogurt, or a drizzle of maple syrup.

Notes

For extra flavor, try adding a pinch of cinnamon or nutmeg to the batter. These pancakes can also be made ahead and stored in the fridge for up to 3 days or frozen for quick breakfasts.
Nutrition Information
  • Calories: 165
  • Total Fat: 8g
  • Saturated Fat: 3g
  • Cholesterol: 295mg
  • Sodium: 380mg
  • Total Carbohydrates: 4g
  • Dietary Fiber: 0g
  • Net Carbs: 4g
  • Sugars: 3g
  • Protein: 18g