Ingredients
Scale
- 1/2 cup low-fat or 2% cottage cheese
- 2 large eggs
- 1/2 cup rolled oats (or oat flour)
- Optional: A pinch of cinnamon or a splash of vanilla extract for flavor
Instructions
- Place the cottage cheese, eggs, and rolled oats into a high-speed blender. If you prefer a more rustic texture with visible chunks of oats, you can mash them by hand, but blending creates a smooth, traditional pancake batter. Blend on high for about 30 seconds until the mixture is completely uniform. Let the batter sit for 2 minutes while you heat your pan; this allows the oats to hydrate and thicken the mixture.
- Heat a non-stick skillet or griddle over medium-low heat. Lightly coat the surface with cooking spray or a tiny bit of butter. Pour the batter onto the skillet to form small circles, about 3 to 4 inches wide. Do not make them too large, as high-protein batter can be delicate to flip. 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 to 3 minutes until golden brown on both sides.
- Stack the warm pancakes on a plate. Because these are naturally savory-sweet, they pair perfectly with fresh berries, a dollop of Greek yogurt, or a drizzle of pure maple syrup. Serve immediately while they are hot and fluffy.
- Cook Time: 15 minutes