Light, fluffy, naturally high in protein, and made without regular flour. The oats can be replaced with almond flour for a lower-carb version.
Ingredients
- ½ cup cottage cheese
- 2 large eggs
- ¼ cup rolled oats or almond flour
- ½ tsp baking powder
- ½ tsp cinnamon
- ½ tsp vanilla extract
- 1–2 tsp maple syrup or honey, optional
- Pinch of salt
- A little butter or cooking spray for the pan
Instructions
- Blend the batter:
Add cottage cheese, eggs, oats (or almond flour), baking powder, cinnamon, vanilla, sweetener if using, and salt to a blender. - Blend until smooth:
Blend for about 30–45 seconds, until the cottage cheese is completely incorporated and you have a smooth batter. - Rest the batter:
Let it sit for 2–3 minutes. If using oats, this allows them to absorb some liquid and helps the batter thicken. - Heat the pan:
Place a nonstick skillet over medium-low heat and lightly grease it. - Cook the pancakes:
Pour about 2–3 tablespoons of batter per pancake. Cook for approximately 2–3 minutes, until bubbles appear on the surface and the edges look set. - Flip:
Carefully flip and cook for another 1–2 minutes, until golden brown and cooked through. - Serve:
Stack the pancakes and top with fresh berries, sliced banana, Greek yogurt, or a small drizzle of maple syrup.
💡 For extra-fluffy pancakes
Keep the heat at medium-low rather than high. Cottage cheese pancakes are delicate, so cooking them slowly gives them time to set before flipping.
Makes: about 6–8 small pancakes.
