With cottage cheese, milk, and more eggs than the typical pancake recipe, these hearty-yet-tender pancakes are absolutely packed with protein. They’re also made entirely of oats (that’s right, no flour) for whole-grain goodness and a touch of natural nutty sweetness. Real protein fiends will opt for King Arthur Rolled Oats, which contain 40% more protein than conventional oats.
In the bowl of a food processor or blender, process the oats, sugar, baking powder, and salt until the oats are finely ground, up to a full minute based on your machine.
Add the remaining ingredients and process until everything is well combined, about 30 seconds.
Let the batter rest, uncovered, for 15 minutes at room temperature; it will thicken slightly.
Meanwhile, heat a large skillet over medium heat, or set an electric griddle to 325°F. Grease the surface with oil or butter.
Spoon the batter a generous 1/4 cup at a time onto the hot surface; a scone and muffin scoop works well here.
Cook until golden brown on the bottom, about 3 minutes; the tops may develop a few bubbles. Flip and cook the pancakes until the second side is golden brown, about another 3 minutes. Serve immediately.
Store leftover pancakes, well-wrapped individually, in the freezer for up to 1 month. Thaw and reheat in the toaster or in a 250°F oven until warmed through.
We prefer these protein pancakes with 3 tablespoons of sugar, to offset some of the tang of the cottage cheese.
You can make these pancakes as rich and tender as you like. For the most luxuriant version, use a full-fat dairy or plant-based milk (e.g., extra-creamy oat milk) and whole-milk cottage cheese.
Be aware: Some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.
