Recipe for oatmeal cottage cheese egg pancakes...

on 2/11/20 6:01 pm

I used to make them many years ago and I lost my recipe.

I'm trying to get back to healthy eating and to take of some regain. I used to rely heavily on this forum as a newby. I have to learn how to navigate this again.

Anita Jo
on 2/15/20 5:27 pm - Elmira, NY

i will look i used to make them all the time as well.i was just searching in my papers... i used to make one certain one that mainly made like 1 serving

Cottage Cheese Oatmeal Pancakes
¼ c oats
¼ c cottage cheese, FF
¼ c egg beaters or 1 egg
2 T cinnamon/Splenda
Sugar-free pancake syrup or preserves

? Mix all ingredients in a mini blender.
? Coat non-stick skillet with butter-flavored cooking spray and heat; spoon batter into hot skillet. Coo****il set and top bubbles, flip and coo****il lightly browned.
? Serve with zero calorie sf maple syrup, cinnamon/splenda, or sf jam if desired.

The following nutritional data are based on my recipe with the ingredients listed.
Serving = 1 (~6" diameter)
Protein 16 gm
Carbs 17 gm
Fat 2 gm
Ca 184 mg
Calories 132

Low-Fat Oatmeal Protein Pancakes with Cottage Cheese

Recipe makes two servings of three, 1/4 cup pancakes


1/2 cup egg whites
1/2 cup oats
1/2 cup low-fat cottage cheese
1/8 teaspoon baking powder
1/2 cup frozen, warmed berries with their juices as a topping or sugar free syrup
Splenda to taste

  1. Blend first four ingredients until smooth (I use the magic bullet; if you use a blender be sure to put the wet ingredients in first)
  2. Pour approximately 1/4 cup batter for each pancake onto heated griddle or non-stick pan (check to see if it's hot enough with a splash of water-if it sizzles, it's hot enough)
  3. When pancake bubbles, flip and cook the other side
  4. Top with frozen, organic strawberries-warmed and sliced and poured over the top with their juices. Or substitute fresh or frozen blueberries, raspberries, blackberries or bananas. You can use Splenda to taste.
Nutrition Facts

Makes 2 Servings (Three ¼ cup pancakes with ¼ cup strawberries)

Amount Per Serving

Calories: 254.5
Total Fat: 3.3 g
Saturated Fat: 0.8 g
Polyunsaturated Fat: 1.0 g
Monounsaturated Fat: 1.0 g
Cholesterol: 2.3 mg
Sodium: 280.0 mg
Potassium: 297.8 mg
Total Carbohydrate: 33.8 g
Dietary Fiber: 5.3 g
Sugars: 2.5 g
Protein: 21.3 g

Vitamin A 0.9 %
Vitamin B-12 5.9 %
Vitamin B-6 5.0 %
Vitamin C 37.9 %
Vitamin D 0.0 %
Vitamin E 2.4 %
Calcium 9.1 %
Copper 14.4 %
Folate 9.5 %
Iron 13.2 %
Magnesium 19.5 %
Manganese 104.0 %
Niacin 3.5 %
Pantothenic Acid 7.1 %
Phosphorus 29.7 %
Riboflavin 9.9 %
Selenium 7.8 %
Thiamin 21.4 %
Zinc 12.2 %

*Percent Daily Values are based on a 2,000 calorie diet.


on 2/16/20 6:42 am

Thank you. Not the same recipe, but it sounds good. I'll try it.

Anita Jo
on 2/16/20 11:33 am - Elmira, NY

your welcome.... i will keep looking for mine i used to use.

on 2/16/20 7:19 pm
  • Great. Thanks.?
on 2/17/20 10:29 am

I tried this recipe yesterday and I absolutely loved it!

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