Breakfast can be tasty and nutritious at the same time with these easy oatmeal cottage cheese blender pancakes. There is no processed sugar, a hit of protein and lots of flavor to enjoy!

Stack of cottage cheese oatmeal pancakes served with blueberries, banana slices, pecans, and maple syrup.

Enjoy your breakfast and feel good about it too! These easy blender pancakes are loaded with the good stuff. There’s oatmeal for fiber.

Cottage cheese brings some protein and body. There is banana for sweetness too. They all come together for a healthy balanced way to start your day!

Busy mornings often mean breakfast gets the short end of the stick. Convenience often trumps nutrition and we choose things we know we shouldn’t.

The batter for these pancakes comes together in just a couple of minutes in a blender. The ingredients are simple and packed with nutritional value too.

Plus the fiber from the oatmeal and the protein from the cottage cheese and egg will help to keep you feeling full and satisfied as the morning drags on.

So they are winners all the way around! Not to mention your family is going to love them.

You don’t even have to tell them that it is a healthy choice. You can just let them think you are giving them a treat.

Cooking your pancakes

Having a preheated and greased skillet or griddle is the key to success here. Go ahead and get it heated up before you start the batter.

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Not having a fully preheated skillet is part of the reason those first pancakes always look funky. The heat is still getting regulated.

Looking down on a stack of blender pancakes topped with bananas, berries, and pecans, ready to eat.

Pouring syrup on a stack of blender pancakes topped with fruit and pecan pieces.

Make sure the oil is good and hot too. That will help keep the pancakes from sticking without soaking up all the oil. Nobody wants greasy pancakes!

Spoon the batter about a quarter cup at a time onto the hot skillet. Cook it until bubbles are uniformly covering the top of the pancake.

Gently flip the pancakes, the lack of gluten in the batter can make them a bit more fragile than a traditional pancake. Cook the other side until the pancake is cooked through and then serve!

More Breakfast Ideas That Taste Like Treats

If you like the idea of having nutritious breakfast options that are healthier than their namesake, we have more options to consider. Try a bunch of them and you can get a fun rotation going.

To keep on the pancake route, try the banana whole wheat sheet pan pancake. It’s a great way to give the feel of pancakes without the flipping.

Brownie baked oatmeal is a great way to have chocolate for breakfast with no guilt. The leftovers are fabulous as well!

Apple pie steel cut oatmeal is another favorite, especially during fall. It is loaded with apple juice, apple sauce, and fresh apples. Let me tell you that the cinnamon and nutmeg make it smell amazing while it cooks as well.

Serve them all with some pumpkin spice creamer in your coffee. It is easy to put together and makes your home brew extra special.

What are your favorite healthier breakfast options? I’m always open to suggestions!

Plate with a stack of pancakes topped with fruit, pecans, and syrup with eggs and cinnamon sticks in the background.

4.74 from 23 ratings

Oatmeal Cottage Cheese Blender Pancakes

Author: Carlee

Servings: Pancakes

Make that breakfast staple, pancakes, healthier and super easy with these blender pancakes. There is no processed sugar,a hit of protein and lots of flavor to enjoy!

Prep: 5

Cook: 10

Total: 15

Equipment

Ingredients

Instructions

Preheat a skillet over medium heat. Add a Tablespoon or two of neutral cooking oil, like vegetable oil and allow to heat while you prepare the batter.
In a blender or food processor bowl, pulse the oats and baking powder together until the mixture resembles a coarse flour.
1 cup old fashioned oats, 2 teaspoon baking powder
Add the remaining ingredients and mix until combined.
1 ripe banana, 2 eggs, ½ cup cottage cheese, 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon, Pinch salt, 2 Tablespoons milk
Ladle the pancake batter by the ¼ cupful into the preheated greased pan or griddle.
Cook until bubbles start to form on the surface of the pancake batter, then gently flip to the other side and cook until the underside of the pancake starts to turn golden brown and the middle is set.
Top with butter & syrup or your favorite toppings, and serve.

Notes

You can use ½ cup of unsweetened applesauce in place of the banana

If using mashed banana, be sure to use one that is ripe or super-ripe. It’ll be easier to mash and the sugars will have developed, lending natural sweetness and more banana flavor to the pancakes.

For sweeter pancakes, add a Tablespoon of maple syrup or honey to the batter before you blend it.

If the batter is too thick, continue adding in milk by the tablespoonful to reach your desired consistency. The batter may also thicken as it sits, while you cook your pancakes. Simply repeat this process with the milk by the tablespoonful to thin the batter out before ladling more into your pan.