Fluffy Blender Cottage Cheese Pancakes
These wholesome, protein-packed pancakes come together in minutes using just a blender. They are incredibly light and fluffy, with a rich, satisfying flavor from cottage cheese, oats, and a hint of warm spice. Perfect for a healthy, low-sodium breakfast that keeps you full all morning.
Servings 4
Calories 306kcal
Equipment
- High-speed blender
- Seasoned cast-iron griddle or a large non-stick skillet
- Flexible spatula
- ¼-cup measuring scoop
Ingredients
- 1 ⅔ cups old-fashioned rolled oats 165 g
- 1 tbsp low-sodium baking powder
- 1 ⅔ cups no-salt-added full-fat cottage cheese 370 g
- 3 large eggs
- ¼ cup unsweetened almond milk
- 1 tbsp vanilla extract
- ¾ tsp ground cardamom
- ¼ tsp ground nutmeg
- 1 tsp finely grated lemon zest
- Coconut oil or unsalted butter for cooking
Instructions
- Prepare the Oat Flour : Add the rolled oats to your blender pitcher. Pulse several times until the oats break down into a coarse, flour-like consistency. This step is key to achieving a smooth, uniform texture.
- Combine All Ingredients : To the oat flour in the blender, add the low-sodium baking powder, no-salt-added cottage cheese, eggs, almond milk, vanilla extract, cardamom, nutmeg, and lemon zest.
- Blend the Batter : Secure the lid and blend on a medium speed for 20-25 seconds, just until the mixture is fully incorporated and smooth. Be careful not to over-mix. The resulting batter will be thick.
- Rest the Batter : Allow the batter to rest undisturbed in the blender pitcher for at least 5 minutes. This allows the oats to hydrate and the baking powder to activate, creating a lighter, fluffier pancake.
- Heat the Griddle : Place your cast-iron griddle or skillet over medium-low heat. Add a teaspoon of coconut oil or butter, letting it melt to coat the cooking surface. The griddle is at the right temperature when a droplet of water sizzles on contact.
- Cook the Pancakes : Using a ¼-cup scoop, pour the batter onto the hot griddle, forming individual pancakes and leaving space between them. Cook for 2-3 minutes, until the edges look set and bubbles begin to appear on the surface. Carefully flip and continue cooking for another 2 minutes, until the second side is golden-brown and the center is cooked through. Repeat in batches with the remaining batter, adding more oil as needed.
Notes
Storage: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. They also freeze beautifully; place wax paper between layers in a freezer-safe bag for up to 2 months. Reheat directly from frozen in a toaster or microwave.
Ingredient Swaps: If you prefer a classic flavor, replace the cardamom, nutmeg, and lemon zest with 1 ½ teaspoons of ground cinnamon. For a different flavor profile, try other plant-based milks like soy or oat milk.
Troubleshooting: The thickness of cottage cheese varies by brand. If your batter seems too thick to pour, incorporate another tablespoon or two of milk until it reaches a slow, spoonable consistency.
🍽️ Nutrition (Per Serving – Approximate)
Serving Size: 1 serving (3–4 pancakes)- Calories: 306
- Total Fat: 11.3 g
- Saturated Fat: 4 g
- Polyunsaturated Fat: 2.5 g
- Monounsaturated Fat: 4.5 g
- Cholesterol: 140 mg
- Sodium: 80 mg
- Total Carbohydrate: 30.7 g
- Dietary Fiber: 4.4 g
- Total Sugars: 3.5 g
- Protein: 22.8 g
- Vitamin D: 0.9 mcg
- Calcium: 150 mg
- Iron: 2.7 mg
- Potassium: 344 mg