Description
Quick and protein-forward pancakes made with cottage cheese, oats, and eggs, perfect for a nutritious breakfast or brunch.
Ingredients
- 1 cup cottage cheese
- 4 large eggs
- 1/2 cup oats
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Cooking spray or neutral oil for the pan
Instructions
- Add cottage cheese, eggs, oats, baking powder, salt, and vanilla to a blender.
- Blend on high until smooth and pourable, about 20–40 seconds.
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour tablespoon-sized rounds onto the skillet.
- Cook for 2–3 minutes until edges look set and bubbles form.
- Flip gently and cook another 2–3 minutes until golden.
- Transfer to a warm plate and repeat with remaining batter. Serve immediately.
Notes
For a silkier batter, use a high-speed blender. Let batter rest for 5-10 minutes for fluffier pancakes.