Wondering how to make pancakes without flour? These delicious, healthy, and protein-packed flour free pancakes are easy and gluten free! Takes only a few ingredients to make, and you probably have them in your pantry and fridge.
I think these pancakes are more filling than traditional pancakes, and I love making them and freezing for the week ahead.
Where’s the pancake recipe?
I include a lot of helpful information in my recipes to better serve all of my readers. If you’d like to skip over the healthy eating plan information, ingredient swapping, and other information about how to make pancakes without flour, please simply scroll to the bottom of the page, where you will find this easy printable Flour Free Pancake recipe!
Ingredients:
- Eggs: A great source of clean protein. I’ve also used egg replacements in this recipe, and they’re delicious.
- Cottage cheese: I love using cottage cheese in baking. It adds a ton of protein and makes for moist and fluffy pancakes. Since the cottage cheese is blended first, you won’t feel any chunks in your pancakes. Be sure to use 2%.
- Oatmeal: Oats are incredibly nutritious, full of antioxidants, and are known to lower cholesterol. Check to ensure your oats were grown in a safe soil if you’re needing gluten free pancakes because of an allergy.
- Olive oil: Always grab extra virgin oil, that is the only way to be sure that you’re only getting olive oil and not one with a bunch of fillers.
- Cinnamon: Not only is cinnamon delicious, it also contains powerful anti-inflammatory properties and is loaded with antioxidants.
- Vanilla: Be sure to grab pure vanilla extract. Imitation vanilla and bakers vanilla usually contain sugar and artificial flavors.
Recipe Tips:
- You can make these dairy free by swapping the cottage cheese for a ripe banana–I don’t think it makes the pancakes taste like banana.
- If you want to make waffles instead of pancakes, simply pour ¼ cup of batter per waffle and cook 4-5 minutes until browned.
- You can swap the olive oil out for coconut or avocado oil if you’d like!
- If you’d like to freeze these, I recommend allowing them to cool first and freezing in a single layer inside of freezer bags. After they’re frozen, you can stack them together.
- These will keep for 5-6 days in the fridge or 2 months in the freezer if you’re making them for meal prep.
- Like them fluffier? Try adding 1/2 tsp of baking powder.
- You can add chocolate chips or blueberries to the batter for special pancakes. Remember that anything you add in will sink to the bottom, so scoop your batter from the bottom when making these.
Instructions:
Time needed: 10 minutes.
These pancakes are quick and easy!
- Preheat your skillet
Lightly coat a skillet with nonstick cookie spray and warm over medium heat.
- Prepare your batter
Add eggs, vanilla, cinnamon, olive oil, cottage cheese, and oats to your blender. Blend on high until smooth. If using a banana instead of the cottage cheese, add your mashed banana.
- Cook your pancakes
Pour ¼ cup of batter onto your preheated skillet. Let cook on one side until it is full of bubbles and the edges start to dry, then flip your pancake and cook for an additional minute. Repeat until all of the batter is gone.
- Serve
Top hot pancakes with butter, maple syrup, or fruit. My personal favorite is peanut butter, bananas, and maple syrup.
Healthy Eating Plans
This recipe is perfect for your healthy eating plan. It’s high in protein and easy to make and freeze for later. I hope you love these as much as we do!
- Weight Watchers: ¼ of this recipe (about 2 pancakes), when using fat free cottage cheese is: 4 Blue Plan Points | 7 Green Plan Points | 2 Purple Plan Points. Don’t forget to count your toppings.
- 21 Day Fix: For this entire recipe: 4 Red containers, 3 Yellow containers, and 3 teaspoons. Each serving of ¼ of the recipe. The number of pancakes depends on how big you make them. I usually get 8 pancakes, so 2 would be a serving. 21 Day Fix counts per serving: 1 Red Container, ¾ Yellow Container, ¾ Teaspoon. Don’t forget to count your toppings.
- 2B Mindset: A complete breakfast as written, since this recipe is so high in protein.
Looking for more healthy breakfast recipes?
- Instant Pot Baked Oatmeal One of my favorite recipes! We make this weekly for breakfast.
- 2 Ingredient Banana Pancakes You really can’t get much easier than this two ingredient recipe.
- DIY Just Crack an Egg Cups I love making these and freezing them for the week. So easy to customize for everyone’s liking!
- Banana Bread Cupcakes These are so delicious–especially with the frosting!
- Healthy Banana Oatmeal Cookies I try to keep these on hand at all times. They’re just sweet enough, and I love that they’re healthier than traditional cookies.
- Starbucks Egg Bites These are so popular in my house! Perfect for a quick grab and go breakfast.
- Homemade bagels I always have a few of these in my freezer!
Flour Free Pancakes
Equipment
Ingredients
- 6 eggs
- 1 tsp vanilla extract
- 1 tbsp cinnamon
- 1 tbsp olive oil
- ¾ cup cottage cheese 2%, or substitute 1 banana
- ¾ cup rolled oats uncooked
Instructions
- Lightly coat a skillet with nonstick cookie spray and warm over medium heat.
- Add eggs, vanilla, cinnamon, olive oil, cottage cheese, and oats to your blender. Blend on high until smooth.
- Pour ¼ cup of batter onto your preheated skillet. Let cook on one side until it is full of bubbles and the edges start to dry, then flip your pancake and cook for an additional minute. Repeat until all of the batter is gone.
- Top hot pancakes with butter, maple syrup, or fruit. My personal favorite is peanut butter, bananas and maple syrup.
Notes
- Weight Watchers: ¼ of this recipe when using fat free cottage cheese is: 4 Blue Plan Points | 7 Green Plan Points | 2 Purple Plan Points
- 21 Day Fix: For this entire recipe: 4 Red containers, 3 Yellow containers, and 3 teaspoons. Each serving size of ¼ of the recipe. The number of pancakes depends on how big you make them. I usually get 8 pancakes, so 2 would be a serving. 21 Day Fix counts per serving: 1 Red Container, ¾ Yellow Container, ¾ Teaspoon. Don’t forget to count your toppings.
- 2B Mindset: A complete breakfast.
- You can make these dairy free by swapping the cottage cheese for banana.
- If you want to make waffles instead of pancakes simply pour ¼ cup of batter per waffle and cook 4-5 minutes until browned.
- You can swap the olive oil out for coconut or avocado oil.
I see EVOO in the ingredients list but not in the recipe?? Thanks!
Ack!! Just added it–it goes in with the rest of the ingredients. Thanks for pointing out my error!
Hi, these look great, can’t wait to give them a try! Two questions for you.
1) What is the serving size? How many pancakes qualify as a serving?
2) Can this recipe be done without eggs?
Hi Danielle! I can’t tell you how big a serving size is because we all make them different sizes, so divide the recipe in 4–that is your serving! With the eggs, I haven’t made this without eggs, I’d be hesitant to!
Yum! Would it work with full fat cottage cheese and non gluten free oats?! Thanks😊
Yes!
Can ricotta be used instead of cottage cheese?
Yes!
Can you freeze these?
Absolutely!
Does the container count changer if you use the banana instead of cottage cheese?
Yes! You’d remove one red from the container count and add in one purple, divided by the servings.
I appreciated this diabetic friendly recipe. Finally, a pancake I can eat! Thank you.