Ingredients
Scale
- 1/2 cup low-fat or full-fat cottage cheese
- 1/2 cup rolled oats (use certified gluten-free if necessary)
- 2 large eggs
- Optional: A pinch of cinnamon or a drop of vanilla extract for extra flavor
Instructions
- Place the cottage cheese, rolled oats, and eggs into a high-speed blender or food processor. If you prefer a more rustic texture with bits of oats, you can whisk the eggs and cottage cheese in a bowl and stir in the oats manually. However, blending the mixture creates a smooth, traditional pancake batter that rises better in the pan. Pulse for about 30 seconds until the batter is completely smooth and uniform.
- Heat a non-stick skillet or griddle over medium-low heat. Lightly coat the surface with cooking spray or a small amount of butter. Pour about 1/4 cup of batter for each pancake onto the hot skillet. Do not overcrowd the pan. Cook for 3 to 4 minutes on the first side until small bubbles form on the surface and the edges look set. Carefully flip each pancake with a spatula and cook for another 2 to 3 minutes until both sides are golden brown and the center is cooked through.
- Transfer the warm pancakes to a plate. For a classic look, stack them high and top with fresh berries, a dollop of Greek yogurt, or a drizzle of sugar-free maple syrup. If you want even more protein, add a spoonful of almond butter or peanut butter on top. Serve immediately while hot for the best texture.
- Cook Time: 15 minutes