Cheddar Parsley Savory Pancakes
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These high protein cheddar parsley pancakes are the best addition to a weekly breakfast meal prep. Savory pancakes that are unique and tasty!
Cheesy pancakes are definitely not your traditional pancakes but let me tell you, they are worth a try and I guarantee these will be a new staple your weekly meal prep!
We love making our high protein pancakes that are quick and delicious and this recipe is a savory spin on them.
With summer in full swing and an abundance of fresh parsley from our garden, we created a delicious cheddar parsley pancake recipe that is fluffy, cheesy, and high in protein. This is an easy 7 ingredient savory pancake recipe that can be enjoyed all week long.
tyler’s Tips for the Best Savory Pancake Recipe
- A high powered blender and fresh parsley are the keys to the best pancakes for this delicious savory pancake recipe. Blending the parsley with the old fashioned oats, cottage cheese, and eggs makes for a flavorful savory pancake batter.
- Use freshly grated cheese – Pre-shredded cheese will work in this recipe, but it does not melt as well!
Ingredients:
It will also be helpful to have a nonstick griddle. This makes cooking pancakes so much easier!
substitutions
Cottage Cheese: This recipe uses low fat cottage cheese but any type of cottage cheese will work well. Look for cottage cheese without any gums or fillers, our favorites are Nancy’s and Good Culture. We don’t recommend substituting the cottage cheese in this recipe.
Old Fashioned Oats: The old fashioned oats create the oat flour that help bind this recipe together with the rest of the ingredients. We have not tried regular all purpose flour but I think it would work as a replacement. Almond flour and coconut flour will not work in this recipe.
Eggs: We don’t recommend substituting the eggs for this recipe.
Cheddar Cheese: The flavor and texture of the cheddar cheese is delicious in this recipe. Mozzarella, Parmesan, and Asiago cheese can be other options for substitutes. Using freshly grated cheese is the best option!
Parsley: Fresh parsley is needed to bring that fresh pop of flavor in this recipe. Fresh basil, fresh rosemary, dill, and even sage could work as well but the parsley is ideal.
How to Make Cheddar Parsley Pancakes
- Blend together the cottage cheese, oats, eggs, water, salt and pepper for 30 sec until smooth.
- Pour into a large bowl and fold in the cheese and fresh herbs until everything is evenly incorporated.
- Preheat a griddle or skillet over medium heat, pour 1/4 cup of batter into the hot pan.
- Cook on each side for 2 minutes, set aside, and finish cooking the rest of the pancakes.
What to Serve with Cheddar Parsley Pancakes
Topping these pancakes with a dollop of sour cream and more parsley or cheddar cheese is ideal, or you could try Greek yogurt and green onions/scallions. I love enjoying these alongside two scrambled eggs and some fruit.
These pancakes are also great alongside a slice of our Healthy Breakfast Casserole, a fried egg and bacon, or some Protein Oatmeal.
Here are some other high protein breakfast options you can serve alongside these savory pancakes.
storage
Storing: These leftovers will last in the refrigerator for up to 4 days in an airtight container
Freezer: You can freeze these pancakes for up to 3 months. We like these containers for freezing.
Reheating: You can reheat this recipe in the microwave, toaster oven, oven or on the stove.
Cheddar Parsley Pancakes
Ingredients
- 1 cup cottage cheese
- 1 cup old fashioned oats
- 2 eggs
- ½ cup water
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- ¾ cup shredded cheddar cheese
- ¼ cup finely chopped fresh parsley
- ¼ cup roughly chopped squash flowers OPTIONAL
Instructions
- In a blender, add the cottage cheese, oats, eggs, water, black pepper and salt.
- Blend on high for 30 seconds or until the batter is completely smooth.
- Pour the batter into a large bowl and fold in the cheddar cheese, parsley and squash flowers if using. Mix together until everything is evenly incorporated.
- Preheat a griddle or nonstick saute pan over medium heat, about 350 degrees F.
- Use a ¼ cup measuring cup to scoop out the batter and pour into the hot pan.
- Cook on each side for 2 minutes or until golden brown, set aside and finish cooking the rest of the pancakes.
- Serve as is or top with extra chopped parsley and cheddar cheese.
- Note: I cooked these pancakes on a temperature controlled electric griddle three at a time which made things easy.
