Ingredients
Scale
- 1/2 cup rolled oats (old fashioned or quick oats)
- 1 large egg
- 1/2 cup low-fat cottage cheese (or Greek yogurt)
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- A pinch of cinnamon
- Optional: 1-2 teaspoons of honey or maple syrup for sweetness
Instructions
- Place the oats, egg, cottage cheese, baking powder, vanilla, and cinnamon into a high-speed blender. Blend on high for about 30 to 45 seconds until the batter is completely smooth and the oats have transformed into a fine flour consistency. Let the batter sit for one minute; this allows the baking powder to activate and the oats to hydrate, resulting in fluffier pancakes.
- Heat a non-stick skillet or griddle over medium-low heat. Lightly coat the surface with a small amount of butter or cooking spray. Pour the batter onto the hot skillet to form small circles (about 3-4 inches wide). Cook for 2 minutes or until you see small bubbles forming on the surface and the edges look set. Carefully flip the pancakes with a spatula and cook for another 1 to 2 minutes on the other side until golden brown.
- Stack the warm pancakes on a plate. Serve them immediately while they are hot and fluffy. Top them with fresh berries, a dollop of Greek yogurt, or a drizzle of sugar-free syrup to keep the protein-to-carb ratio balanced. If you are making these for kids, a few chocolate chips or banana slices on top always makes them a hit.
- Cook Time: 5 minutes