Cottage Cheese Pancakes
Tender blender pancakes made with cottage cheese, eggs and oats, served with fresh strawberries. About 20 g of carbohydrate and 19 g of protein per serving of three.
One serving
One serving is 3 pancakes of 3 inches with ⅓ cup strawberries. Prep 5 min · Cook 15 min · Rest or chill 5 min.
Steps
Blend the cottage cheese, eggs, rolled oats, baking powder, vanilla extract and cinnamon in a food processor until smooth, about 1 minute.
AI-generated illustrative image. Let the batter rest for 5 minutes so the oats thicken it.
Heat a skillet over medium heat and brush it with a little oil. Pour 3 tbsp of batter per pancake, to make 9 pancakes about 3 inches (8 cm) across.
Cook until the edges look set, then flip gently and cook until golden, about 4 minutes.
Serve 3 pancakes per person topped with sliced strawberries.
On the plate
A breakfast: three pancakes with strawberries have about 20 g of carbohydrate and 19 g of protein. Syrup isn’t included.
Nutrition
| Nutrient | Per serving (1/3 of recipe) |
|---|---|
| Calories (kcal) | 239 |
| Total carbohydrate | 20 g |
| Dietary fiber | 3 g |
| Total sugars | — |
| Protein | 19 g |
| Total fat | 9 g |
| Saturated fat | 3 g |
| Sodium | 485 mg |
— means at least one ingredient has no published value for that nutrient, so we don't show a total (total sugars).
Total carbohydrate includes fiber, as on US nutrition labels. Values are calculated from USDA FoodData Central for the ingredients as listed and are estimates. How we calculate.
Where these numbers come from
| Ingredient | Weight | Carbs | Source |
|---|---|---|---|
| cottage cheese Cottage cheese, 1% | 225 g | 6.1 g | “Cheese, cottage, lowfat, 1% milkfat”, USDA SR Legacy, FDC ID 173417 |
| eggs Egg, whole, raw | 150 g | 1.1 g | “Egg, whole, raw, fresh”, USDA SR Legacy, FDC ID 171287 |
| rolled oats Oats, rolled, dry | 60 g | 39.8 g | “Oats (Includes foods for USDA's Food Distribution Program)”, USDA SR Legacy, FDC ID 169705 |
| baking powder Baking powder, double-acting | 3 g | <1 g | “Leavening agents, baking powder, double-acting, sodium aluminum sulfate”, USDA SR Legacy, FDC ID 172803 |
| vanilla extract Vanilla extract | 4 g | <1 g | “Vanilla extract”, USDA SR Legacy, FDC ID 173471 |
| cinnamon Cinnamon, ground | 1 g | <1 g | “Spices, cinnamon, ground”, USDA SR Legacy, FDC ID 171320 |
| oil Olive oil | 5 g | 0.0 g | “Oil, olive, salad or cooking”, USDA SR Legacy, FDC ID 171413 |
| strawberries Strawberries | 150 g | 11.5 g | “Strawberries, raw”, USDA SR Legacy, FDC ID 167762 |
Counted as zero because the source has no value and the amount is 1 g or less per serving: baking powder (); cinnamon ().
Calculation engine v1.3.0.
Swaps and variations
- Lower sodium
- Use no-salt-added cottage cheese; the sodium drops by more than half.
Storage
Refrigerate up to 3 days or freeze up to 2 months, with parchment between them.
Nutrition values are estimates calculated from USDA data for the ingredients as listed. This recipe is information, not medical advice; decisions about your diet belong to you and your healthcare team. How we calculate.
Printed from diabetesbites.com/recipes/cottage-cheese-pancakes. Nutrition per serving is calculated from USDA FoodData Central for the ingredients as listed.
FAQs
Quick answers about cottage cheese pancakes.
Do cottage cheese pancakes taste like cottage cheese?
No. Blended, it makes them tender and slightly tangy, like ricotta pancakes.
Why do my cottage cheese pancakes fall apart?
They are delicate; keep them small and wait until the edges are set before flipping.
How many carbohydrates are in cottage cheese pancakes?
About 20 g per serving of three with strawberries, with 19 g of protein.
How was this recipe?
Be the first to rate it.
