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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.
Storage
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
Ingredients
- 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)
Instructions
- 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.
Michelle
These are SOOO good. I just made them and they are the perfect texture. So moist.
Rachel
These are genius. Just made these and my husband was a huge fan (he did add a good bit of honey at the end–but hey it beats a huge pile of fattening pancakes!). These just became a new staple in our household!!
Olivia
When you can only eat 20-25 carbs per day this is a really stupid recipy. The OATS are what really got me bc they are FULL of carbs. ????????
Christel Oerum
If you only eat 25 g carbs per day, this recipe is probably not for you. But if you eat around 75 g carbs per day or more, it’s brilliant.
Nikki S
I made these today, and though the flavor is good, they did not cook in the middle. I did add blueberries after I poured the battery in the pan, but I doubt that made the difference. I even cooked them much longer than I thought they would need (any longer and they would burn). Any ideas or suggestions? I would love to make these work for me, but i can’t handle a not cooked consistency…
Thanks!
Christel Oerum
Hi Nikki,
How thick did you make them? They are supposed to be thin crepes and not fluffy pancakes. They are so thin that I don’t think adding blueberries will work.
Todd
Had the same problem when I first started making this type of pancake. I reduced the heat to just under medium low, it takes an extra couple minutes but get cooked throughout. For fluffier, just add a t of baking powder with a t of lemon juice and let em sit for a few minutes before you start pouring. I also added T of PB fit (a powder form of organic peanut butter) for the extra protein punch. Quite tasty
Terry Lynn
I’ve tried a few healthy alternative low carb high protein pancakes over the last few months. Most have really high fat and calories, a sandy dry texture and taste bad enough that I refuse to waste the calories on them again. These were easy with a great texture and made of things that are a staple in my kitchen. I use the MyPlate app and scanned all the ingredients I used, to keep things accurate (little things like I use 14% cottage cheese and a light syrup on top) and I liked the numbers. The protein bump was awesome! The best part… I ATE PANCAKES for the first time in months LOL!
Carrie
I made these this morning but they turned out very crispy and not like regular pancakes. Is that how they should be or did I do something wrong? I followed the recipe exactly except used one egg instead of two egg whites. Thank you!
Christel Oerum
If you use an egg instead of just egg whites, they will become less fluffy and more crispy. But if you compare them to the typical tall American breakfast pancakes, they will always be less fluffy. They are designed to be thin crepes rather than tall pancakes.
ronnie
can i make these without the oats and if so can u tell me what the carbs would change to i try n kee my carbs below 15
Christel Oerum
I don’t think they will work without the oats. You need something to keep the batter together.
You can try only using only half of the oats and bake them for longer, but my guess is that they won’t be good.
Ali
Could you use ground almonds rather than oats? I also don’t use oats at all. Also, why low fat cottage cheese? I go for full fat foods, my understanding is that research indicates low fat foods are not as healthy as they fill them with less desirable ingredients?
Christel Oerum
Hi Ali – I’m not sure they will hold together with almond flour. I like almond flour but as you probably know it can be a tricky ingredient to work with.
I like good fats, and don’t eliminate them. However, overall I tried to keep the calories down for this recipe which is why I used low fat cottage cheese.
Kathleen
This will be great for my husband who is diabetic, going to make this this morning for Sunday breakfast, thanks so much for sharing. He love breakfast wraps might make a batch to keep For him for his breakfast. Thanks so much for sharing
Christel Oerum
That sounds nice :-). Pancakes on a Sunday morning is the best!
Fallon
Does the nutrition information given at the end of the recipe account for the entire recipe? (In other words is this entire recipe “one serving”?). Thank you!! 🙂
Christel Oerum
Exactly. The recipe is 1 (fairly large) serving.
mary ann
so how much is one serving? one large pancake or several?
Christel Oerum
The entire recipe is 1 serving. I usually make 1 large pancake or two smaller ones.
Petrina Behlow
Since I get up so early for work, this looks
So convenient and easy . Mali g this today for the work
Week.