Let Me Tell You About These Pancakes
You know those mornings where you’re awake, you’re hungry, but you really don’t feel like dealing with a mountain of ingredients? That’s exactly how I first stumbled onto these 3-ingredient cottage cheese pancakes. My fridge was basically whispering good luck—but somehow, some eggs, a couple spoonfuls of cottage cheese, and a scoop of oats did the trick. I honestly didn’t expect much (my track record with pancakes isn’t exactly legendary), but they came out fluffy and a bit custardy, which I love. AND, my little brother tried to steal them off my plate, so you know they’re practically magic. If anyone’s counting, there are more than a few accidental breakfasts that have become family rituals this way. Still, I once nearly forgot to add the oats and… let’s just say, the result was less pancake and more scrambled egg surprise.
Why You’ll Probably Fall In Love With These
I make these when I’m craving pancakes but want to kid myself that I’m being healthy (oats = health, right?). My family goes wild for them because they’re actually filling—not that sad, airy pancake situation, you know? These are perfect for those weekends when you want real food, fast, and also only want to wash like, one bowl; if you’ve managed a full-size clean-up, you’re already ahead of me. I sometimes make them for dinner with a handful of blueberries (because hey, it’s still technically breakfast food), and honestly, even my dad—who says cottage cheese is suspicious—has gone back for seconds. Just don’t skip the cheese, or you’ll end up with protein frittata, which… has happened.
What’s Inside (Plus a Few Substitutions)
- 1 cup cottage cheese (I use full-fat; but you can sneak in low-fat, or my neighbor swears by ricotta if you’re in a pinch)
- 2 large eggs (medium will do, though I’ve “borrowed” a third egg once for oomph)
- 1/2 cup rolled oats (quick oats work too, or even oat flour if that’s all you’ve got lying around—my grandmother always stuck to basic Quaker, but really, use what you have)
How to Actually Make Them (Pancakes or Not)
- Grab a medium bowl and chuck in the cottage cheese, eggs, and oats. I usually beat the eggs a bit first, but sometimes I don’t bother, and it still turns out alright.
- Mix everything up. You can go old-school with a fork, or get fancy and whizz it with a stick blender for smoother pancakes (though, to be honest, I don’t always like digging mine out—fork works just fine most days).
- Let it sit for about 5 minutes. This helps the oats soften up, but if you’re ravenous (or just impatient like me half the time), you can dive right in.
- Heat a nonstick skillet or griddle over medium-ish heat. My stove’s idea of “medium” seems to change daily, but as long as you hear a tiny sizzle when the batter hits, you’re grand.
- Lightly grease the pan—bit butter, bit oil, whatever. Spoon 2-3 tablespoons of batter per pancake. I always make mine more rustic-looking, but feel free to aim for picture-perfect circles—I never do.
- Cook for about 2 minutes each side. Flip when the bottom’s golden and the top is bubbly-ish. This is where I always sneak a taste, or well, a little nibble, because waiting is overrated.
- Repeat with the remaining batter. Stack ’em up and ponder if you even want toppings (I always do; more about that in a sec).
Notes I’ve Picked Up The Hard Way
- If your batter feels too thick, add a splash of milk—water works in a pinch, though it’s a bit boring.
- Don’t panic if the first pancake is a bit wonky; the first one is always a test run—like a dress rehearsal for breakfast.
- Actually, these are pretty forgiving. They’ve survived my distracted multitasking more than once.
Some Variations I’ve Excperimented With
- Swapped the oats for almond flour. Worked, but less fluffy—more cake-like (not a bad trade, to be honest).
- Chucked in a handful of blueberries. Delicious, but made flipping a bit messy.
- Tried making them with Greek yogurt instead of cottage cheese—meh, too tangy and runny. Wouldn’t try again.
- Cinnamon and a dash of vanilla extract? Always a winner if you’ve got it (makes your kitchen smell like a bakery).
Tools You Might Need (Or Not)
- Nonstick frying pan or griddle—if not, a well-oiled regular pan does… ok.
- Spatula—though, once, I improvised with a wide butter knife. It worked, sort of.
- Bowl and fork, or blender for smoother batter (I use a fork usually because I hate doing dishes)
How to Store ‘Em (But Will You Need To?)
You can keep leftovers in the fridge for about two days, wrapped up or in a tub. Reheat in a pan or microwave, and they’re slightly denser but still tasty. But, honestly, in my house these rarely survive till the afternoon—people just pick them off the plate as they walk by.
What Goes On Top (Or On the Side)
I’m partial to a swipe of almond butter and a drizzle of honey, maybe a handful of berries if they’re looking lively. My oldest insists on maple syrup, no matter the hour, and sometimes we do a scoop of yogurt on the side (makes it feel a bit continental, somehow). Oh, and a mug of tea for dunking—don’t laugh, you won’t regret it.
What I’ve Learned (Sometimes, The Hard Way)
- Don’t crank up the heat to “get it done faster”—I always regret it, as burnt on the outside doesn’t mean cooked on the inside. Slow-ish and steady wins the race.
- Try not to overmix the batter. Just enough so it comes together—even if there’s a lump or two, they’ll work themselves out.
- Never, ever try making these with just one egg. It’s more like oat mush than pancake, trust me.
FAQ: Answers Because I’ve Actually Been Asked!
- Can you freeze these pancakes? Yup, let ’em cool, stack them between bits of parchment or wrap, and freeze. Reheat in a toaster or low oven. Texture’s a little chewier, but honestly, still good.
- Can you make them gluten-free? Actually, yes, just make sure your oats say gluten-free. Or swap in ground almonds, as mentioned (see above).
- Do they taste super cheesy? Nah, they’re just fluffy and a little creamy. If you hate cottage cheese, well, you might notice it a bit, but my cheese-avoiders don’t seem bothered.
- How many does this make? For me, this batch makes about 6 pancakes—sometimes 8 if I do them smaller, or only 4 if I’m extra hungry and go big. It’s not a science.
- Can you double or triple the recipe? Oh absolutely, just use a bigger bowl (and maybe a second pan if you don’t want to wait—waiting is overrated).
And… if you find the odd oat lurking in the batter, just call it “rustic” and carry on. Happy pancake making!
Ingredients
- 1 cup cottage cheese (I use full-fat; but you can sneak in low-fat, or my neighbor swears by ricotta if you’re in a pinch)
- 2 large eggs (medium will do, though I’ve “borrowed” a third egg once for oomph)
- 1/2 cup rolled oats (quick oats work too, or even oat flour if that’s all you’ve got lying around—my grandmother always stuck to basic Quaker, but really, use what you have)
Instructions
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1Grab a medium bowl and chuck in the cottage cheese, eggs, and oats. I usually beat the eggs a bit first, but sometimes I don’t bother, and it still turns out alright.
-
2Mix everything up. You can go old-school with a fork, or get fancy and whizz it with a stick blender for smoother pancakes (though, to be honest, I don’t always like digging mine out—fork works just fine most days).
-
3Let it sit for about 5 minutes. This helps the oats soften up, but if you’re ravenous (or just impatient like me half the time), you can dive right in.
-
4Heat a nonstick skillet or griddle over medium-ish heat. My stove’s idea of “medium” seems to change daily, but as long as you hear a tiny sizzle when the batter hits, you’re grand.
-
5Lightly grease the pan—bit butter, bit oil, whatever. Spoon 2-3 tablespoons of batter per pancake. I always make mine more rustic-looking, but feel free to aim for picture-perfect circles—I never do.
-
6Cook for about 2 minutes each side. Flip when the bottom’s golden and the top is bubbly-ish. This is where I always sneak a taste, or well, a little nibble, because waiting is overrated.
-
7Repeat with the remaining batter. Stack ’em up and ponder if you even want toppings (I always do; more about that in a sec).
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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