Fluffy Cottage Cheese Pancakes
These light and protein-packed pancakes made with cottage cheese and oats are quick and easy to prepare, perfect for a healthy breakfast or brunch.
Ingredients
Main Ingredients
- 1 cup cottage cheese (whole-milk or low-fat) Creamy curds work fine; blend smooth.
- 1 cup oats (rolled oats or quick oats) Quick oats blend faster; use certified gluten-free oats if needed.
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- a pinch salt
Optional Toppings
- berries
- Greek yogurt
- nut butter
Instructions
Preparation
- Add cottage cheese, oats, eggs, vanilla, baking powder, and salt to a blender.
- Blend until the mixture is smooth and uniform — about 30–45 seconds. The batter will be thick but pourable.
Cooking
- Heat a non-stick skillet or griddle over medium heat. Add a small amount of butter or oil and spread it evenly.
- Spoon or pour batter onto the skillet to form pancakes (about 2–3 tablespoons per pancake for medium size).
- Cook for 2–3 minutes, watching for bubbles to form on the surface and the edges to look set.
- Flip gently and cook another 1–2 minutes until both sides are golden brown and the center is set.
- Serve warm with berries, a scoop of Greek yogurt, or a drizzle of nut butter.
Notes
For variations, consider adding a mashed banana and cinnamon, or use almond butter as a topping. Store leftovers in an airtight container for up to 3–4 days. Freeze for up to 2 months.