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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.
Debbie
when you say oats are you talking steel cut or regular oatmeal?
Christel Oerum
Steel cuts won’t work for this recipe. I use old fashioned oats but minute oats could work as well since you blend the ingredients any way
Sherri
Pancakes were good. Didn’t bother with blender. They were a little moist so they needed a little more cooking time. I made 2 large but would go with 4 small next time so they could be turned more easily. Went with 1T sugar free syrup and 1/2 banana. Made a nice breakfast.
Grace
Why not use the yolk as well as the white of the egg?
Christel Oerum
For this recipe, the yolk is only omitted to reduce the calories. If you don’t care about that you can add the whole egg
Lori
I’m sorry if this question has already been answered, but are these freezable?
Christel Oerum
I have never tried to freeze them, so I’m not sure. If you do you might want to put parchment paper between each pancake so that they don’t freeze together
Ruthie
Amazing taste and texture! I made a single big pancake with all the batter in a small frying pan. Very filling and you cant tell the difference- i might say even better than the original! I put only half a tbs Stivia so had it both with hard boiled egg and cheese and a small portion with jam. Yummy!
Sarita
‘Stevia in the Raw’ is basically maltodextrin, which is not blood sugar/ diabetes friendly
Christel Oerum
I must say I disagree. I use it regularly and have no issues. However, I do recognize that we’re all different which is why I always suggest you try different products yourself and see how you react
David Mieras
Wow just finished making and eating them. Delish! I loved them and will make them again. Thank you for a wonderful low carb recipe for pancakes. I made them on the small size and I got 4 pancakes with the recipe.
Danielle
Hello! I’m a mom who’s daughter was recently diagnosed with type 1 diabetes. She loves pancakes and I’m glad to see that there’s an option here. However, I’m not sure how many pancakes she can have based on this recipe. I can change the number of servings, but it doesn’t tell me how many pancakes a serving would be. Can you please help? Thanks for the wonderful recipes, it is really helpful!
Christel Oerum
It will really depend on the size of the pancakes. I like them on the smaller size and will get about 3 pancakes out of this portion. If you use a large pan you might only get 1-2
beverly
I’m diabetic and would like more of your delicious recipes if you have anymore.
thanks.
Christel Oerum
Thank you. You can find all of our recipes HERE
Bev
Thank you for sharing this recipe. I’m not diabetic, but looking for alternate options to make enjoyable food while I’m on my weight loss journey.
I made this recipe this morning and really enjoyed it. A few changes I made were: no stevia or sweetener and 2% smooth cottage cheese. I then rolled the one with 2 tsp of natural peanutbutter and half a banana sliced and the other was made into pancakes and added 2 tsp of maple syrup and strawberries. Delish! Put the ingredients I used into myfitnesspal and it was a total of 403 calories for the whole meal – perfect for my weekend brunch.
Again, thanks and I’ll definitely be making these again!
Christel Oerum
Sounds yummy! Glad you enjoyed it
Dani
Mine didn’t work at all. I’m in Sweden and perhaps we have a different type of cottage cheese but it would just not form anything close to pancakes 🙁
Christel Oerum
Hm, that’s annoying. I’ve made them with Danish cottage cheese so it can be done. If the cottage cheese is really dry you might want to try and add more egg whites