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 tsp. vanilla extract
- 1 tbsp. 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.
Can I make them as waffles?
I’m not sure the dough has the right consistency for that. That being said I haven’t tried. If you have your heart set on waffles (I know that feeling), I think our Protein Pancake recipe might work better (https://diabetesstrong.com/protein-pancakes/)
I’ve been looking for high-protein recipes, and these pancakes fit the bill perfectly. Thank you!
These were great and I will make them again. I used cottage cheese with pineapple already in it making it not necessary to add a sweetening agent. And yes! I was satisfied until lunch!
Hello. Thank you for th recipe, can’t wait to try it! Can I prepare the batter and store in the fridge overnight? If yes, do you know how many days it would last in the fridge?
Storing the batter overnight should be fine. I’m not sure about more than a day
Loved them! My adult daughter is a mnk trying to beat diabetes by changing her habits this was my first cooking attempt..went great thanks for inspiration! Keep up the great work!
Made this recipe today and omg it is amazing! So easy and fast. My boyfriend is a crepe lover and I thought he would be sceptical but he loved them just as much as regular crepes! We put a bit of raspberry jam on them mmm. Thanks so much!
Success! One of my favourites as well. Thanks for leaving a review
Stupid question but what kind of oats? Quick oats? Thanks.
No a stupid question at all. I prefer old-fashioned rolled oats but since you’re blending them it could be quick oats. Just don’t use steel cut oats, that won’t work
I do want to say that oats raise my blood sugar. As an RN, watch out for all grains that turn into sugar in the body. I have been on Keto for 5 years and cutting out grains has reversed my diabetes. BUT I love many of your recipes! Thank you!
True, carbohydrates have the most significant impact on blood sugars. I don’t promote any specific diet, but good that you’ve found one that works for you and help manage your blood sugar
Thanks for the recipe. I can’t get over how tasty they’re! I eat mine with a banana and a little peanut butter drizzled over top. Delish!
Glad you enjoy them too. I could eat them for every meal 🙂
Sooooo good! The batter is thin – like crepe batter so I cooked them as a crepe. Stacked them – sliced a banana – drizzled some melted PB inside – rolled it up. Topped w/the rest of the 2TBSP of PB and ate it with a slice of turkey bacon. Yum!
My batter was so heavy and stiff that it barely poured out of the blender. Didn’t spread at all on the pan, and fell into pieces if you tried to turn it. Still tasted fine but curious how it is possible to follow the recipe and get such a different result (although I used vanilla powder instead of extract). My cottage cheese was a relatively dry type, which might have been the problem.
Hi – glad it at least tasted good. The dryness of the cottage cheese could be the issue but if not my only question would be if you measured out the egg whites (getting the full 1/2 of a cup)?
I’ver never had that issues but if you find that the batter is super try next time maybe add a little water or more egg whites
Recipe says one-third cup of egg whites, not one-half cup.
Thank you, fat-finger error