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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 47.5
  • Total Fat: 0.5 g
  • Cholesterol: 0.8 mg
  • Sodium: 146.1 mg
  • Total Carbs: 4.6 g
  • Dietary Fiber: 0.7 g
  • Protein: 5.8 g

View full nutritional breakdown of Cottage Cheese Oatmeal Pancakes calories by ingredient
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Cottage Cheese Oatmeal Pancakes

Submitted by: ROSERED5
Cottage Cheese Oatmeal Pancakes

Introduction

No flour. No flour.
Number of Servings: 6

Ingredients

    .5 cup dry oatmeal
    .5 cup fat free cottage cheese
    4 egg whites
    1/2 tsp baking powder
    1/2 tsp vanilla
    1 packet Stevia* (2 packets for sweeter pancakes)
    a Blender

Directions

Blend everything except the oats. Once you have a smooth liquid, add the oats and blend for only a little bit, you want the batter to be a little bumpy.


If you're going to add fruit (like blueberries), add them whole to the batter after you blend it or your batter will be too liquidy.
I usually let the batter sit for a couple minutes, to thicken up a bit.


Cook in a pan coated with no stick cooking spray. Makes about six 4-5” pancakes.
Top with your favorite sugar free syrup.


*Splenda packets can be used in place of Stevia.


Number of Servings: 6

Recipe submitted by SparkPeople user ROSERED5.






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Member Ratings For This Recipe


  • Incredible!
    11 of 12 people found this review helpful
    I've been making these for awhile now. I half the recipe and make for lunch quite often. These are fantastic!
    However, I do not add the Stevia or any artificial sweetner. I do not like the taste or aftertaste of artificial sweetners have so I prefer to go without. - 12/17/08

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  • Good
    10 of 11 people found this review helpful
    I didn't have the cheese so I used Fage Greek Style yogurt (o% fat) instead. This yogurt has a very thick texture which is why I think the pancakes were not a runny mess. I too used an instant oatmeal (Costco's Organic Instant stuff). I used nutmeg, cloves, and cinnamon for flavoring. - 2/19/10

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  • Incredible!
    6 of 6 people found this review helpful
    Definitely will make these again. They were yummy and I had no problems with texture or runny batter. I tweaked a pinch - used 2 eggs instead of whites and added cinnamon. Excellent! - 2/5/11

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  • Incredible!
    6 of 7 people found this review helpful
    I didn't have any oatmeal so i substituted oatbran i also added some cinnamon to the batter and ate with Smuckers no sugar added Raspberry jam it was delish ! - 2/22/09

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  • Incredible!
    5 of 5 people found this review helpful
    These have become a favorite at my house, with DH and I both working on our calorie intake. I use old-fashioned 5-min. oats and have no problems with the batter just as written. If you measure 1/4 C of batter to make 6 they are about 4" and you should cook thoroughly before trying to turn. - 11/13/11

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  • Incredible!
    5 of 7 people found this review helpful
    I used 1/4 cup whole wheat flour, 1/4 cup oats, and two eggs, and they turned out wonderfully. Yum! - 10/19/08

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  • 4 of 5 people found this review helpful
    I have a question. Is that old fashioned oatmeal or quick 1 minute? I see some have mentioned a problem cooking/staying together. The type of oatmeal could make a difference. - 3/8/09

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  • Very Good
    4 of 5 people found this review helpful
    Great! I made some substitutions based on what I had...and added 1/2 a banana (I halved the recipe) and they were so good I didn't even use syrup. (That's unheard of in my house!) - 9/18/08

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  • Incredible!
    3 of 3 people found this review helpful
    LOVED these! Will make them often as a pre-workout snack. I used 1-minute oats and made sure to only PULSE the mixture with the oats a few times to keep it lumpy enough. Those who complain that the texture is too runny, make sure your pan is hot enough to immediately sizzle the batter upon contact. - 3/27/12

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  • Incredible!
    3 of 3 people found this review helpful
    Awesome recipe! I added fresh strawberries to the batter once it was poured on the pan. Make sure that you keep your pan on medium low. It takes longer to cook, but they'll stay together. - 2/27/10

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  • 2 of 2 people found this review helpful
    For those complaining about runny pancakes, why don't you whip up two of the egg whites and fold them under the batter. You still have to cook them slowly, but it is so worth it. - 3/21/13

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  • Incredible!
    2 of 2 people found this review helpful
    Absolutely amazing! The Cals blew me away. After a month of SP diet, I was really needing some "soul food". These were light, fluffy (if you make in the blender) and delicious. I doubled the recipe for my family of 5 and there were not any left. Bless you! - 3/26/11

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  • Incredible!
    2 of 2 people found this review helpful
    These are so yummy! I had to use up a container of cottage cheese that I couldn't eat straight up because of all the sodium in it and I really didn't want to toss it. I added 1 very ripe small banana instead of the stevia and still tasted yummy. Definately will make me more! - 1/28/11

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  • Good
    2 of 2 people found this review helpful
    These are an absolute pain to make! The batter is really runny and hard to control. Because of how much it spreads they get really thin and tear instead of flipping. I've found making really small ones is the way to go. They're great with some pumpkin spice thrown in and pumpkin or apple butter! - 1/27/11

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  • Incredible!
    2 of 2 people found this review helpful
    Fluffy, soft and tasty! I don't use baking powder but instead I use truvia sweetener, cinnamon and vanilla extract and add sliced bananas and top with natural PB. I blend the oats, cottage cheese and eggs whites together and then stir in the the rest of the ingredients. Tastes just like pancakes! - 8/13/10

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  • Very Good
    1 of 1 people found this review helpful
    I use 2 whole eggs and quick oats, and leave out any sweetener. Never have any problems with holding together. Also good with just a few tbl spoons of old fashion oats substituted in for more texture. Then eat with cream cheese and fresh fruit. Fabulous! Currently my husbands favorite pancakes. - 9/20/12

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  • Incredible!
    1 of 1 people found this review helpful
    These were incredible! The only change I made was 2 packets of Truvia instead of Stevia -- tasted amazing! Even my boyfriend, who dislikes anything even remotely healthy, loved them and even talked about them later in the day! Thank you for adding this staple to my recipe book! :) - 5/9/11

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  • Very Good
    1 of 1 people found this review helpful
    These were very good. Didn't have any cottage cheese so I used Dannon's vanilla flavored greek yogurt. I also added some pumpkin pie spice and cinnamon. - 3/27/11

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  • Very Good
    1 of 1 people found this review helpful
    Obviously, these aren't going to be rich fluffy pancakes, but they are still Delish and incredibly healthy! Add 1/2 tsp pumpkin pie spice for a little more flavor. - 2/16/10

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  • 1 of 2 people found this review helpful
    I just made these with some flax. I agree to keeping them small they cook up better. They taste good for being healthy. - 1/24/10

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  • Good
    1 of 1 people found this review helpful
    These tasted good but they didn;t stay together cooking, so it was a big lump of a mess - 1/13/09

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  • It was ok. Pancakes turned out well for lowcarb. BUT will use yoghurt next time. Cottage cheese was way tooo salty. I had 2 plain (dont have SF syrup where i live)and I end up with a massive head. - 7/26/14

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  • My family was not so thrilled with them, but I quite enjoyed them. - 11/24/13

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  • This recipe was absolutely fantastic!!! Even the kids liked them!! I found the calories a bit off with the ingredients I used...They came out to 53.3 cal per pancake (not including your butter and syrup) Even still that is super low calorie for pancakes and all healthy ingredients! - 10/5/13

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  • I cannot have gluten and these are an amazing pancake substitute! - 9/6/13

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