I recently starting making these healthy and delicious cottage cheese blender pancakes, and they have very quickly become one of my children’s favorite breakfasts! Packed full of protein to keep your belly full, these little beauties also freeze very well and make a delicious breakfast on the go.

*Many thanks to Nancy’s Yogurt for sponsoring today’s post. I was provided product and compensation, but the opinions are all mine.*

Why You Need these Cottage Cheese Blender Pancakes

I know what you’re saying. “But Michelle, cottage cheese is horrible. And cottage cheese pancakes?! Have you gone completely mad?” 😉 Seriously you guys, I’m not one of those eat cold cottage cheese as a side-dish Midwesterners either. (I know they’re out there, but I’m not that person).

HOWEVER, Nancy’s Organic Whole Milk Cottage Cheese is fabulous and full of nutrition. And I promise, you CANNOT taste the cottage cheese in these pancakes. We love using Nancy’s cottage cheese in these pancakes and also in lasagna and baked spaghetti too.

I first heard about Cottage Cheese Pancakes at Hurry The Food Up, and I have to admit, I was skeptical. I tweaked their original recipe by adding two more ingredients: vanilla and cinnamon, and the result is fabulous kid-friendly, freezer-friendly AND healthy! breakfast. 

WHHHHY eat cottage cheese pancakes? Let me tell you.

Benefits of Nancy’s Whole Milk Cottage Cheese:

You’ve probably noticed on the blog that I prefer full fat dairy products, and it’s not just because they taste SO MUCH BETTER, but they also may be healthier as well. Studies have found that people who consume more full fat dairy products actually have lower obesity! NPR also reported in 2016 that full fat dairy is linked to a lower diabetes risk.

We love Nancy’s Whole Milk Cottage Cheese which is made the old-fashioned way using fresh, organic, whole milk and without animal or vegetable rennet. It packs 14 grams of protein per serving and also contains billions of organic live probiotics and is gluten-free, Kosher, organic and Non-GMO Project Verified.  This recipe for cottage cheese pancakes is protein rich because the cottage cheese, oats and eggs all have a lot of protein.

Benefits of eggs:

Eggs, especially pastured eggs like the ones my happy chickens make, are regarded as a complete source of protein because they include eight essential amino acids which we must obtain from our diet because our body can’t make them. They’re also rich sources of selenium (something many women are deficient in), vitamins D, B6, B12 and minerals zinc, iron and copper. One large egg contains 6.3 grams of protein.

Benefits of oats:

Oats are also one of the most nutrient dense foods you can eat, rich in antioxidants that may help reduce blood pressure and provide many other health benefits as well. Half a cup of oats packs another 12 grams of protein!

High protein breakfasts help us feel fuller longer and the cottage cheese and eggs in this recipe mean the 6-8 pancakes it produces have almost 45 grams of protein!

Okay! Let’s get cooking.

This recipe is so easy you guys. Just combine all the ingredients in a blender on low speed until you’ve reached the desired consistency. (I like to use a low speed, because if I turn the blender on too high, I get a really runny pancake.) If you like your pancakes a little bit thicker, make sure you don’t run the blender for too long.

And the, fry them in butter. Bacon grease is also great for frying pancakes!

Top with desired toppings and enjoy!

Many thanks once again to Nancy’s Yogurt for sponsoring this post! I hope you will check out their amazing line-up of organic dairy products and connect with them on facebook, twitter, and instagram!

Will you try these delicious pancakes? And how will you top them?