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Cottage cheese pancakes

Cottage cheese pancakes

Total Time
25 min
10 min
15 min
These protein-packed pancakes are made with homemade oat flour that you create by blending rolled oats until floury. 97% fat-free cottage cheese (which gives these pancakes a big protein boost) also goes into the blender, along with baking powder, vanilla, a splash of milk, and a banana to add natural sweetness so that you don’t need to use any sugar. The pancakes end up with a creamy texture that feels rich and indulgent under the fresh fruit topping


Rolled oats, dry

1 cup(s), (90g)

Baking powder

2 tsp


¼ tsp

97% fat-free cottage cheese

1 cup(s), (250g)

Skim milk

2 tbs

Vanilla bean extract

1 tsp


2 medium, sliced and divided


1 large

Fresh strawberries

2 cup(s), (260g), sliced

Oil spray

4 x 3 second spray(s)


  1. Place oats, baking powder, and salt in a blender; blend on high until the mixture looks like wholemeal flour, about 30 seconds. Add the cottage cheese, milk, vanilla, 1 banana, and egg. Blend on high speed until smooth, 15 to 30 seconds.
  2. Lightly spray a non-stick frying pan with oil and heat over medium heat. Spoon a ¼ cup of batter per pancake into the pan; cook until the tops of the pancakes are covered with bubbles, 2 to 3 minutes. Flip the pancakes over and cook until browned on the bottom, 2 to 3 minutes. Repeat the process with the remaining batter.
  3. Meanwhile, in a medium bowl, combine the remaining banana and strawberries. Top the pancakes with the berry mixture.