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Yogurt and Cottage Cheese Oat Pancakes

This is a marriage between Greek yogurt pancakes, cottage cheese pancakes and oatmeal. Packed with protein, gluten-free and delicious.
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Prep Time 5 mins
Cook Time 10 mins
Servings 7 3-4 in diameter pancakes


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


  • 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.
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