Ingredients
Scale
- 1/2 cup low-fat or full-fat cottage cheese
- 2 large eggs
- 1/2 cup rolled oats (or oat flour)
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 teaspoon maple syrup or stevia (optional)
- Pinch of salt
- Cooking spray or butter for the pan
Instructions
- Place the cottage cheese, eggs, oats, baking powder, vanilla, cinnamon, salt, and sweetener into a high-speed blender. Blend on high for 30 to 45 seconds until the mixture is completely smooth and the oats have turned into a fine flour. If you prefer a chunkier texture, you can whisk the ingredients in a bowl, but blending creates the most “pancake-like” consistency by breaking down the cheese curds.
- Heat a non-stick skillet or griddle over medium-low heat. Lightly coat the surface with cooking spray or a small pat of butter. Pour about 1/4 cup of batter for each pancake onto the hot surface. Do not overcrowd the pan. Cook for 2 to 3 minutes until small bubbles form on the surface and the edges look set. Carefully flip the pancakes and cook for another 1 to 2 minutes until golden brown on both sides.
- Stack the warm pancakes on a plate. Top them with fresh berries, a dollop of Greek yogurt for even more protein, or a light drizzle of pure maple syrup. Serve immediately while they are hot and fluffy.
- Cook Time: 15 minutes