Lunch Box Pancakes

7 15 217
Ingredients Minutes Calories
Prep Cook Servings
5 min 10 min 4
Lunch Box Pancakes
Health Highlights


1 cup Rolled oats, dry (blended well)
1 cup Cottage cheese (1% M.F.)
1 cup Egg
1 dash Cinnamon (for topping)
1/2 tsp Vanilla extract, pure (optional)
1 tsp Coconut oil (for frying)
1 tsp Maple syrup, pure (optional for topping)


Place first three ingredients in the blender. Blend at high speed until well combined. If using add cinnamon and/or vanilla now. Blend again.

Heat pan or skillet to medium-high heat. Melt chosen fat. Add desired amount of batter (1/4 cup is good for average-sized pancake) and cook. Lower heat if you suspect it’s started to burn a little. But don’t flip over until you see little bubbles form on the top of the uncooked pancake. This will take 2 or 3 minutes. Once you see the bubbles, flip over the pancake and cook the other side for another 1 or 2 minutes.

Keep batter in fridge and use as needed. OR store between pieces of parchment, wrap well and store in fridge for future use. Send to school at room temperature. Or heat in toaster if grabbing for breakfast.

Serve pancakes with topping suggestions above. If sending syrup is too messy consider adding it straight to the batter — it’ll be sweet and maple-y and not messy at all.

Nutrition Facts

Per Portion

Calories 217
Calories from fat 81
Calories from saturated fat 29.3
Total Fat 9.0 g
Saturated Fat 3.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 2.9 g
Cholesterol 252 mg
Sodium 309 mg
Potassium 133 mg
Total Carbohydrate 18.0 g
Dietary Fiber 2.6 g
Sugars 3.5 g
Protein 17.1 g

Dietary servings

Per Portion

Grain 0.7
Meat Alternative 0.7
Milk Alternative 0.2

Energy sources