With these high-protein, low carb cottage cheese pancakes, you can indulge in healthy and delicious pancakes guilt-free! Enjoy them for breakfast, after a workout, or just for a tasty snack.
Whether you’re looking for an easy, healthy, and tasty breakfast, or you’re just really craving pancakes, you have to try these low carb cottage cheese pancakes!
One serving only has 200 calories, plus it includes 27 grams of protein, 18 grams of carbs, and 1 gram of fat… so when I say that these pancakes are healthy, I’m being quite serious.
Cottage cheese and egg whites are great sources of protein, plus the oats provide the slow-digesting carbs you need to keep your energy levels up until your next meal.
So really, these aren’t just “better than regular pancakes.” They actually make a healthy breakfast you could eat every day. It’s one of the recipes I find myself making all the time. And once you give these low carb pancakes a try, I bet you will too!
How to make low carb cottage cheese pancakes
The great thing about this recipe is that it’s just as easy to make as regular pancakes. Simply blend everything to a smooth pancake batter, then fry them up. Easy peasy.
You can see how I make the pancakes in this short video or read the step-by-step instruction below:
Step 1: Pour the cottage cheese and egg whites into the blender first, then add the oats, vanilla extract, and a little stevia.
Step 2: Blend the ingredients until you reach a smooth consistency.
Step 3: Spray a pan with a little cooking spray, then place over medium heat.
Step 4: Once the pan is heated, add the batter. The batter will yield 1-2 large pancakes or 3 smaller pancakes depending on how much you add.
Step 5: Fry each pancake until golden on both sides.
Step 6: Serve with berries, sugar-free jam or peanut butter.
Different ways to enjoy your pancakes
Who doesn’t love a stack of pancakes with some delicious (sugar-free) syrup? However, if you don’t feel like going the traditional route, there are PLENTY of ways you can mix it up!
Our favorite way to enjoy these low carb pancakes is with some sugar-free jam and a few fresh sliced berries. It gives them just the right amount of sweetness.
They are also fantastic topped with a spoonful of peanut butter. Plus, it adds a serving of healthy fat to help keep you full and energized for hours!
If you prefer pancakes that are a little thicker and have more texture, try chopping the oats by hand and whisk everything together instead of blending. This gives you a pancake that feels slightly denser and more filling.
Any leftovers can be refrigerated in an airtight container for up to 5 days.
Once you’re ready to eat them, you can gently reheat the pancakes in a pan. However, they are also great cold if you want to skip that step!
Want more delicious and healthy pancake recipes?
When made with the right ingredients, pancakes can be a great way to start your day! Here are a few other pancake recipes I think you’ll enjoy:
You can also check out this roundup of Diabetes-Friendly Pancake Recipes for even more options!
When you’ve tried this recipe, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Low Carb Cottage Cheese Pancakes
- ½ cup low-fat cottage cheese
- ¼ cup oats
- ⅓ cup egg Whites (2 egg whites)
- 1 teaspoon vanilla extract
- 1 tablespoon Stevia in the raw (only if you want the pancakes to be sweet)
- Pour the cottage cheese and egg whites into the blender first, then add the oats, vanilla extract, and a little stevia.
- Blend the ingredients until you reach a smooth consistency.
- Spray a pan with a little cooking spray, then place over medium heat.
- Once the pan is heated, add the batter. Batter will yield 1-2 large pancakes or 3 smaller pancakes depending on how much you add.
- Fry each pancake until golden on both sides.
- Serve with berries, sugar-free jam or peanut butter.
I don’t know why but the batter wasn’t as thick when I used liquid egg whites versus when I cracked a egg and separated the egg whites, so I just added a tablespoon of extra oats and worked perfect! Just Incase anyone else had the same problem
Can you specify what you mean by “Oats?” Steel cut? Rolled? Quick cook?
Christel Oerum says
I use old fashioned rolled oats, but since I blend the batter you can just as well use quick oats