Ingredients
Scale
- 1 cup low-fat or 2% cottage cheese
- 1/2 cup rolled oats (old fashioned or quick oats)
- 2 large eggs
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- Optional: A pinch of salt and a dash of stevia or maple syrup for sweetness
- Non-stick cooking spray or a small amount of butter for the pan
Instructions
- Place the cottage cheese, oats, eggs, baking powder, vanilla, and cinnamon into a high-speed blender or food processor. Pulse the mixture until it is completely smooth and the oats are fully broken down. Let the batter rest for about 2 to 3 minutes; this allows the oats to hydrate, which results in a thicker, fluffier pancake.
- Preheat a large non-stick skillet or griddle over medium-low heat. It is vital to use a lower heat setting than you would for traditional pancakes because the high protein and moisture content in the cottage cheese requires a slower cook time to set the center without burning the outside. Lightly coat the surface with cooking spray or a small pat of butter.
- Pour the batter onto the hot skillet, forming circles about 3 to 4 inches in diameter. Do not make them too large, as they are delicate and easier to flip when smaller. Cook for about 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 thin spatula and cook for another 2 minutes until golden brown.
- Stack the warm pancakes high on a plate. To keep the protein high, top them with a dollop of Greek yogurt, fresh berries, or a drizzle of sugar-free syrup. If you are serving this for dinner, consider adding a side of turkey bacon or chicken sausage to push the protein count even higher.
- Cook Time: 15 minutes