This recipe for yogurt and cottage cheese pancakes with oat flour is surprisingly so satisfying. It doesn’t weigh you down in the morning, or leave you still wanting more. They are naturally gluten-free – even if you like wheat it is good to mix up your carbs!
Have you ever bought cottage cheese thinking, this is a good idea for the family, but then struggled to figure out how and when to use it? When I was little I remember my mom feeding me cottage cheese. I can’t remember what she had me eat it with. I don’t mind eating on its own as a small snack. Sometime I sprinkle sunflower seeds and tart cherry syrup on it. Other times just have a spoonful at a time. I tried mixing it into a salad once. It was ok but my coworkers look at me like I was crazy. And your husband, might do the same when you tell him he’s getting cottage cheese pancakes for breakfast. But he will probably thank you later for the excellent boost of protein to start his day.
These are also a great way to enjoy pancakes, without the starchy guilt. Add a dash of dark organic maple syrup. Yumm!!! They are also a great way to get protein in your diet without making your whole family eggs for breakfast (our usual).
I am 4 months pregnant so I am on a mission to get my most important nutrients… calcium, protein, and iron. This recipe is very rich in calcium and protein. And the egg yolks are a good source of iron but of course, calcium inhibits iron absorption so for dinner I’m having sausage and lentil stew – no dairy!
This recipe for cottage cheese and yogurt pancakes is also really quick to make. I whip it up in the morning while I am waiting for my coffee to brew. Then, I let it sit while I sneak in a quick work out. When I return to it 30 minutes later it is pleasantly producing a few air bubbles ensuring that it will fluff up a little bit.
I hope I have convinced you these are worth trying. I found the recipe and it took my a while to build up to making them. I waiting until my cottage cheese was right at it’s “Best buy” date staring me in the face. And told my husband, I don’t care what you think I am trying this concept. Lol. He couldn’t get enough. And I found him talking about them a few more times throughout the day.
Yogurt and Cottage Cheese Oat Pancakes
Equipment
Ingredients
Wet ingredients
- 1/2 cup low fat cottage cheese
- 1/2 cup full fat Greek yogurt
- 2 medium eggs beaten
- 1 tbsp maple syrup
- 1 tsp vanilla
- 1-2 tbsp coconut oil for cooking
Dry ingredients
- 1 cup oat flour about 1.25 cups blended into powder.
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2-1 tsp cinnamon optional
Instructions
- In medium bowl, whisk eggs, add yogurt, cottage cheese, vanilla, maple syrup and stir well
- In blender, blend 1.25 cup quick oats (to achieve 1 cup oat flour). Add salt, baking powder, and any spices.
- For extra fluff, let pancake batter sit for 10-30 minutes depending on your timing.
- Heat large pan on med-low heat. Melt 1 tsp coconut oil.
- Add pancake batter about 1/4-1/3 cup or so at a time, and with a spoon gently round out the pancake a little. I do about 3 or 4 per pan so I have room to flip.
- After about 1 minute, gently pry a stiff spatula under the pancake loosening it from the pan. After about another minute or 2 add more coconut oil as you flip the loosened pancake over to brown the other side.
- Let that side cook for a minute or 2, and loosen it again. Wait until it is golden brown (you want to give the egg time to cook). Transfer to toaster oven on about 300°F until other pancakes are done.
- Serve with jam, maple syrup, butter or just snack on them plain.
