Ingredients
Scale
- 1/2 cup low-fat cottage cheese
- 1 large egg
- 1/2 cup rolled oats (or oat flour)
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1 tablespoon sweetener of choice (maple syrup, honey, or stevia)
- A pinch of salt
- Optional: Cinnamon or blueberries
Instructions
- Place the cottage cheese, egg, oats, baking powder, vanilla, sweetener, and salt into a high-speed blender. Blend on high for about 30 to 45 seconds until the mixture is completely smooth and the oats have turned into a fine flour consistency. Let the batter sit for 2 minutes to allow the oats to hydrate, which results in fluffier pancakes.
- Preheat your air fryer to 350°F (175°C). While it warms up, prepare your cooking surface. The best method is using small silicone pancake molds or lining the air fryer basket with a piece of parchment paper cut to fit. If using parchment, ensure it doesn’t cover all the holes so air can still circulate. Lightly spray the mold or paper with non-stick cooking spray.
- Pour the batter into the prepared molds or directly onto the parchment paper in small circles. 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 cook for 8 to 10 minutes. You do not need to flip them, but you can check at the 7-minute mark to ensure they are browning to your liking.
- Carefully remove the pancakes from the air fryer using a spatula or by lifting the silicone molds. Stack them high on a plate. Top with fresh berries, a dollop of Greek yogurt, or a drizzle of sugar-free syrup to keep the protein-to-carb ratio optimal.
- Cook Time: 15 minutes