Ingredients
Scale
- 1/2 cup low-fat or 2% cottage cheese
- 1 large egg
- 1/4 cup rolled oats (or oat flour)
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1 teaspoon maple syrup or honey (optional)
- A pinch of cinnamon
- Non-stick cooking spray (avocado or coconut oil)
Instructions
- Place the cottage cheese, egg, oats, baking powder, vanilla, and sweetener into a small blender or food processor. Blend on high for 30 seconds until the mixture is completely smooth and no oat chunks remain. Let the batter sit for 2 minutes; this allows the oats to hydrate, resulting in a fluffier pancake.
- Preheat your air fryer to 350°F (175°C). Cut a piece of parchment paper to fit the bottom of your air fryer basket, or use small silicone pancake molds. If using parchment, make sure it does not cover all the holes so air can still circulate. Lightly spray the parchment or molds with non-stick cooking spray.
- Pour the batter onto the parchment paper in small circles, or fill your silicone molds about half-way. Do not overcrowd the basket; you may need to cook in two batches depending on the size of your air fryer. Slide the basket in and air fry for 8 to 10 minutes. At the 6-minute mark, check the pancakes. If you are using parchment paper, you can carefully flip them to ensure both sides are golden, though it is not strictly necessary.
- Once the pancakes are firm to the touch and golden brown, carefully remove them from the air fryer. Stack them high on a plate. Top with fresh berries, a dollop of Greek yogurt, or a drizzle of sugar-free syrup for an extra protein boost. Serve immediately while warm.
- Cook Time: 15 minutes