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Skinny Pancakes

Rated as 3 out of 5 Stars

"Full of protein and keeps you satisfied all morning long. Our kids beg for more and guests always love them. Store leftovers in fridge and eat cold or warm."
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15 m servings 142
Original recipe yields 7 servings (14 pancakes)


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  1. Blend cottage cheese, eggs, flour, coconut oil, and vanilla extract together in a blender until batter is smooth.
  2. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.


  • Cook's Notes:
  • For fruit topping we heat a small package of frozen berries or fruit in a pan with a little sugar and water. You can also use freshly cut fruit.
  • Butter or olive oil can be substituted for the coconut oil, if desired.
  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 142 calories; 9.5 3.3 10.6 136 244 Full nutrition

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Read all reviews 4
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I've been making these for months now, but keep forgetting to take a pic because they disappear so fast! :) I made them again this morning and didn't have hungry friends ready to pounce, so I t...

This recipe didn't work for me. I followed the recipe exactly. I wasted SO much batter trying to get just ONE pancake.... Hence you'll become skinny if you use this recipe because you will only ...

I made these again closer to the original recipe this time but I used melted butter instead of coconut oil and 1 tsp vanilla, 1 tsp. sugar. delicate and delicious.

After a couple of flipping mess-ups, I found that a low flame and leaving it on one side a little longer made it easier. But the "mealy" texture put me off a bit so I don't think I'll make them...