Description
Light, tangy, and surprisingly filling flourless pancakes made from cottage cheese and eggs, perfect for a high-protein breakfast.
Ingredients
- 1 cup cottage cheese (full-fat preferred)
- 4 large eggs
- 1/2 cup rolled oats or almond flour
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- Salt, to taste
- Butter or neutral oil, for cooking
Instructions
- Put cottage cheese, eggs, oats or almond flour, baking powder, vanilla, and a pinch of salt into a blender. Blend until smooth—about 20–30 seconds.
- Heat a non-stick skillet over medium heat and add a little butter or oil to coat the surface.
- Pour batter onto the skillet to form pancakes of your desired size.
- Cook for 2–3 minutes until the edges look set and the bottom is golden. Flip and cook another 2–3 minutes until cooked through.
- Transfer to a plate and serve hot with your favorite toppings.
Notes
For gluten-free, use almond flour or certified gluten-free oats. Adjust thickness of batter as needed.