Ingredients
Scale
- 1 cup low-fat or full-fat cottage cheese
- 2 large eggs
- 1/2 cup rolled oats (or all-purpose flour)
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1 tablespoon honey or maple syrup
- A pinch of salt
- Butter or coconut oil for the pan
Instructions
- Place the cottage cheese, eggs, oats, vanilla extract, baking powder, cinnamon, honey, and salt into a high-speed blender. Pulse until the mixture is completely smooth. If you prefer a bit of texture, you can skip the blender and whisk everything in a bowl, though the cottage cheese curds will remain visible. Let the batter rest for 2 to 3 minutes so the oats can absorb some moisture, resulting in a fluffier pancake.
- Heat a non-stick skillet or griddle over medium-low heat. Add a small amount of butter or oil to coat the surface. Pour about 1/4 cup of batter onto the skillet for each pancake. Do not overcrowd the pan. Cook for 3 to 4 minutes until small bubbles form on the surface and the edges look set. Carefully flip the pancakes and cook for another 2 minutes until they are golden brown on both sides.
- Stack the warm pancakes high on a plate. Top them with a handful of fresh berries, a dollop of Greek yogurt, or a drizzle of pure maple syrup. Serve immediately while they are hot and fluffy for the best experience.
- Cook Time: 15 minutes