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Want a simple pancake recipe that has no banana and is packed with protein? You’ll love my 3-ingredient pancake recipe made with just oats, cottage cheese, and eggs.
If you’ve been on social media lately, you know that cottage cheese has been having a moment. I know the texture isn’t for everyone but there’s a lot of reasons to love cottage cheese – it’s versatile and packed with protein and calcium.
I’ve even put together a list of my favorite high-protein cottage cheese recipes for you to explore.
Plus, it was the perfect addition to these easy 3 ingredient pancakes – my new go-to recipe for pancakes since one serving has a whopping 20 grams of protein.
Once all your homemade pancakes are cooked, top with your favorite pancake toppings. I love serving these healthy pancakes with a drizzle of melted almond butter, maple syrup, and fresh berries.
If you’re looking for more healthy pancake recipes, check out my blueberry walnut protein pancakes.
Ingredients for 3-Ingredient Pancakes
- Oats: instead of all purpose flour, you’ll use oats which are higher in fiber and add a lovely texture to these pancakes. I use old fashioned oats, but you can also use quick oats. If you have oat flour, you can use 3/4 cup of oat flour instead of oats.
- Cottage Cheese: using cottage cheese in these pancakes helps bump up the protein and adds moisture.
- Eggs: eggs are a nutrient-dense ingredient that provides protein and essential vitamins. They also help bind these banana-free pancakes together.
Variations
- Add Vanilla or Cinnamon: I kept these pancakes very basic so they only have 3 ingredients, but feel free to make them your own by adding a splash of vanilla extract or a dash of cinnamon.
- Make Them Fluffier: if you want fluffy pancakes, add ½ teaspoon of baking powder to the blender with the rest of the ingredients as a leavening agent.
- Suggested Add-ins: feel free to add your favorite pancake mix-ins like blueberries, chocolate chips, or sliced banana.
- Make it Gluten-Free: use gluten-free certified oats to make these easy breakfast pancakes gluten free.
How to Make 3 Ingredient Pancakes (without Banana)
Blend: Add oats, cottage cheese, and eggs to a blender cup and puree on high speed until smooth, about 30 seconds to 1 minute.
Cook: Heat a large non-stick pan or electric griddle coated with cooking spray over medium-high heat. Work in batches, add the pancake batter in 2 tablespoons to ¼ cup of batter portions. (Depending on how big you want your pancakes. Use 2 tablespoons for mini pancakes.) Cook until pancakes are set and deep golden brown on the bottom, about 2-3 minutes. Flip the pancakes and cook until the second side is golden brown, 1-2 minutes more. Transfer to a plate. Repeat with the remaining batter, cooking pancakes until the batter is used up.
Serve: Add your desired toppings like a pat of butter and a drizzle of maple syrup and serve these delicious pancakes warm.
Tools You’ll Need
- Blender (Single serve blender cup like a Nutribullet works best)
- Nonstick skillet
- Spatula
What to Serve with 3 Ingredient Pancakes
I like to serve this easy pancake recipe topped with some fresh fruit, almond butter (or peanut butter), and maple syrup. Here are a few of my go-to breakfast sides to add to your meal:
Storage
Fridge: store pancakes in an airtight container in the fridge for up to 3-4 days. I like to batch cook these gluten-free pancakes on the weekend for a healthy breakfast option for busy mornings during the week – just reheat! Reheat in the microwave or a toaster oven to serve.
Freezer: store leftover pancakes in an airtight container or Ziplock bag in the freezer for up to 3 months. Allow to thaw overnight in the fridge before reheating in the microwave or a toaster oven.
High-Protein 3 Ingredient Pancakes
Equipment
- Blender (Single serve blender cup like a Nutribullet works best)
- Nonstick skillet
- Spatula
Ingredients
- 1 cup old fashioned oats
- ¾ cup cottage cheese
- 2 eggs
- Pinch of salt, optional
Instructions
- Add oats, cottage cheese, and eggs to a blender cup and puree on high speed until smooth, about 30 seconds to 1 minute.
- Heat a large nonstick skillet over medium-high heat. Work in batches, add the batter in ¼ cup portions. Cook until pancakes are set and deep golden brown on the bottom, about 2-3 minutes. Flip the pancakes and cook until the second side is golden brown, 1-2 minutes more. Transfer to a plate.
- Repeat, cooking pancakes until the batter is used up. Add your desired toppings and serve warm.
My partner and I gave these a go this morning. I absolutely loved it, delicious! However, my partner disagreed. He hated the “eggy banana” tate. I didn’t think it tasted like eggy banana at all, it was quite sweet tasting.
Try just egg whites for him, not whole egg?
I’ve been looking for a stupid easy breakfast that doesn’t require getting up earlier. Breakfast isn’t my meal and mornings aren’t my thing – this may be the ticket!
How much of each ingredient?
UGH- we had one day when measurements were missing – we just launched a new website theme and had one day of chaos. I just looked – scroll to the bottom – there is a recipe card and the measurements are all there!
Great recipe! I actually prefer to use a blender, because I never have enough time in the morning-and it gives a very smooth texture.
How many egg whites would you substitute for 2 eggs?
Rule of thumb in baking, two egg whites can replace one whole egg
I made this recipe and thought it was really good. I like it better than regular pancakes. Plan to make it again adding cinnamon. I’m not much of a cottage cheese fan, but I did like it in the pancakes. Also, I don’t use cottage cheese often, a friend of mine told me you can freeze it. I’m giving her the recipe, also.
I love cinnamon- I should just add that to the recipe! I don’t like cottage cheese on it’s own – but I love it in recipes – it adds creaminess and flavor and protein!
Hi Chris- what a great recipe! I will admit I was a little skeptical but I am so glad I tried it! I sprinkled cinnamon and nutmeg on top with a drizzle of honey! Really delicious and filling
right !! I love pancakes so this is a great healthy option!!
Very good recipe, even better because it’s high protein🥞
Right!
I wanted to like these pancakes more than I did. Perhaps it was user error, I’m not sure. The batter was extremely thick, had to be spooned onto the skillet rather than poured, and could be gently “formed” into a circle with the spoon. They cooked quickly, but had a very heavy, thick starchy texture and not much taste. Served with slivered strawberries with a bit of Stevia on them, as well as a bit of syrup, which helped. Son ate them, but I would not choose to make again. Love the idea, but for the amount of calories and lack of flavor I will probably choose a different recipe next time. Thank you for the inspiration, however!
So did you blend the batter on HIGH in a blender to make it nice and smooth? It turns to liquid – but you could add a little milk of any type if needed. I also put in the recipe to ad baking pwoder it you want them fluffier 🙂