No way. Cottage cheese in PANCAKES?! Yes! WAY!

OatCCPancake08! wm


These are wonderful! Full of good for you carbs and protein they are super for a quick breakfast or late supper. With a little peanut butter smeared on and topped with yogurt, maybe cinnamon-Splenda sprinkled over and rolled up – any way you eat them you’ll never want to be without a batch.

They freeze great – with waxed paper or plastic wrap sandwiched in between. And kids, who swear they will never eat cottage cheese, won’t know the difference!




1 cup oatmeal, ground (measure BEFORE grinding in a food processor)
1/2 teaspoon baking soda
1/8 teaspoon salt
3-4 tablespoon Splenda Granular
1/4 teaspoon pumpkin pie spice (or combination of other sweet spices you like)
4 eggs
1 cup cottage cheese
1/3 cup milk
1 teaspoon vanilla

In a large bowl combine the ground oatmeal, baking soda, salt, Splenda, and spice. In a small bowl whisk together the eggs, cottage cheese, milk, and vanilla. Pour egg mixture into dry ingredients and stir to combine. (To make this super easy, throw EVERYTHING into a blender or food processor after grinding the oatmeal, and pulse until just combined.  This will also help if you don’t like the cheese curds.)  The photo is NOT pureed …when blenderized these will be more the texture and look of regular pancakes.

Heat a frying pan over medium-low heat. Spray with vegetable cooking spray. Drop 1/3 cup of batter into pan and fry until golden on the bottom. Flip and continue cooking for another 2 minutes or until firm. Makes approx 8 pancakes.

Per Pancake: 118 Calories; 7 g Protein; 5 g Tot Fat; 5 g NET Carbs; 2 g Sugar; 166 mg Sodium

27 Comments Add yours

  1. These sound FABULOUS! I was wondering if you used 1% milk or regular milk or low fat cottage cheese? Just wondering since I’m sure that will cut the fat grams and calories too.
    Gonna try this soon, like this week:)

    1. Linda says:

      Hi Leslie…
      Those stats were using 2% milk and 1% (low-fat) cottage cheese, if that helps!
      One other thing – some people don’t like the looks of the cottage cheese chunks (it melts into the batter, but you can kinda-sorta still see it. You can always puree the cottage cheese before mixing. Still works great.)

  2. Awesome! Thanks so much:D

  3. Tammy says:

    Linda – thanks so much for this blog. I just found it this week, and it’s wonderful. I had WLS in October, and I’ve lost 105 pounds! I’m always looking for different ways of cooking low carb and sugar free, and I’ve copied several of your recipes for my collection. I made these pancakes for breakfast this morning and froze the remainder. They are delicious and packed with protein! Thank you again – I know it takes a lot of time and effort to do these blogs, and it’s appreciated. Oh, and your pictures make me want to eat the food right off my computer screen! Have a great week!

  4. deidre says:

    omg! they look amazing! i know what i’m having for breakfast in the morning!

  5. purrectlydevine from BE says:

    These are really good topped with a dollop of reduced fat sour cream sprinkled with Whey Low Gold and 1 or 2 sliced strawberries.

  6. Katherine says:

    These look just yummy!!! I am less than 2 weeks out from lap band surgery and I need to look for some more wholesome recipes. This site looks like a very good resource. My only concern is that I can’t eat Splenda products due to the sucralose (it gives me similar results to the dumping syndrome many people speak of) and it will cost me a fortune in shipping to order wheylow as I’m in canada! If one of your recipies calls for Splenda (or other sweetners) is it equal to the amount of regular sugar I would use?

    1. Linda says:

      It is equal to regular sugar. Have you tried Erythritol or Stevia? Those are pretty good and are available to be used measure for measure like sugar, also.

      I do understand about reacting to a product…that’s what happens with me and any sugar alcohols. HORRID.

  7. Soph says:

    Thanks so much for this recipe. I just made these, and they were so fluffy and delicious!

  8. Rebekah says:

    Thank you so much! Im 3 weeks out and I made these. They were so good, even my kiddos loved them.

  9. amyrene says:

    Just made these for a late Sunday breakfast. I took your suggestion and pureed the cottage cheese. These turned out wonderful! So tender and flavorful.Thanks Linda,this site is a blessing!

    1. Linda says:

      Thanks, Amy! I’m glad you loved them. One of my very favorites, for sure!!

  10. abbie says:

    Hi Linda. VERY VERY VERY good recipe. I’ve tried similar versions in the past, but NONE compare to this one! This will definitely be my go to pancake recipe! I was wondering… do you mind if I link your recipe from my site


  11. amyrene says:

    I made these again today with a few tweaks. I used the regular recipe batter for the first half of the pancakes and then added some cocoa powder and a scoop of chocolate protein powder to the remaining batter. Very yummy!

    1. Linda says:

      Great idea, Amy…thanks for that idea!

  12. Suzy says:

    Just found these today and tried them…all I can say is Yum 🙂 very filling, remind me of buckwheat cakes!

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  14. Suzy says:

    I have been eating these for the last couple of months…like them better than regular pancakes!

  15. Camille says:

    I’ve had these pinned for several years and finally made them this morning…the whole family loved them! Thanks!

    1. Linda says:

      HA!! i have recipes from loooooong ago bookmarked to make, too. Probably really missing out on some goodies! I’m so glad you loved them!

  16. Suzy Godfrey says:

    I love this recipe…I’ve been eating this recipe of yours several times a week for about 4 years!!

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