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Oh, great. Another pancake recipe? As if there aren’t enough pancake recipes to choose from out there in the tangled world of the interwebs? Why should you try these Cottage Cheese Pancakes? Well, it just so happens that I have a few reasons locked and loaded in case you asked that question.
You should try these pancakes if:
- You are diabetic and looking for a pancake that will have less of an impact on your blood sugar levels.
- You are gluten intolerant, but you’ve been missing your favorite breakfast food.
- You are looking for a protein packed breakfast that isn’t an omelet, scramble, or smoothie.
- You love the ease of making breakfast in a blender.
- The usual rubbery pancake just isn’t doing it for you.
I started developing this pancake recipe for all of those reasons (plus a few more). I wanted a pancake I could feel good about eating. A pancake that would deliver a good dose of protein, but maintain a pleasing texture. And, with Ryan and his Type 1 diabetes in mind, I really wanted to deliver a pancake that would have a lower glycemic impact (read: no blood sugar spikes) but still taste like a treat.
These pancakes have rapidly become a family favorite. Silky, moist, and slightly tangy; they have all the delight of a pancake breakfast but manage to swerve around the “I’ve been hit with a tranq dart” feeling that usually follows such a carb and sugar fest.
My family has wide and varying tastes and the pancakes are enjoyed in various ways with a myriad of toppings:
- butter
- a sprinkling of brown sugar
- homemade raspberry jam
- a dollop of lemon yogurt
- spread with almond butter.
Or just, plain.
But the most agreed on way to eat them is drizzled with homemade Brown Butter Buttermilk Syrup.
Cottage Cheese Oatmeal Pancakes
Ingredients
- 1 cup lowfat cottage cheese
- 3/4 cups old fashioned oats
- 2 large eggs
- 1/2 tsp baking powder
- 1 tsp vanilla
- 1/4 tsp nutmeg or ginger or cinnamon optional
Instructions
- Place dry oats in a large bowl.
- Pour in warm water until oats are almost covered.
- Let sit 30 minutes – or cover and place in fridge the night before.
- Once oats have soaked up most/all of the liquid place in blender with cottage cheese, vanilla, baking powder, and whatever spices you would like.
- Blend until oats and cottage cheese are mixed together – add eggs and blend til smooth
- In batches, ladle batter on to skillet, in any size you desire. Cook until bubbles form on the surface and the bottoms are golden – 2 to 4 minutes.
- Scatter a few blueberries or chocolate chips over the top if desired
- With a wide spatula, flip over and cook a few minutes more.
- Enjoy!
Need a good blender? This is the one we own.
Notes From Our Kitchen
- If you are adding blueberries or chocolate chips to your pancakes, be aware that they can catch or scorch when flipped onto a hot surface. So keep an eye on that!
- These pancakes re-heat well in a toaster or non-stick pan on the stove.
5 Comments
Emily
Do you think this would work for waffles too or would it need some sort of adjustment?
Susan
I think it definitely would! Maybe add a tablespoon or two of water, and make sure those eggs get a good blend so there are lots of tiny air bubbles to lift it all 🙂 Let us know how it goes!
Stacey Vesely
yummmm
Beth
If you use 10 min oatmeal, does putting it in water for 30 min work, or is that only for shorter cooked oatmeal? I make Oatmeal pancakes but I cook first with almond milk. Is there any reason I shouldn’t for this recipe? Thank you.
Susan
Hi Beth!
Great question – when I make this recipe I use old fashioned rolled oats or steel cut oatmeal, and to be honest, there have been times where I have completely forgotten the “soaking technique” and the pancakes have still turned out great, or at least edible 🙂 I think if you enjoy your oats a bit softer and like the flavor of the almond milk I say go for it! The batter might be a bit more liquid-y, but I think it’s worth a try. Please let me know how it turned out – I’d love to hear about it. Thanks for your question!