Cottage Cheese Pancakes
These golden, tender pancakes made with cottage cheese and oats are protein-packed and perfect for a quick breakfast or light brunch.
Ingredients
Main Ingredients
- 1 cup cottage cheese Use small- or medium-curd for smoother texture
- 1 cup oats Rolled oats give the best texture; quick oats will make a softer pancake
- 2 pieces eggs
Toppings
- to taste Greek yogurt
- to taste berries
- to taste almond butter
Instructions
Preparation
- Put cottage cheese, oats, and eggs into a blender or food processor.
- Blend until mostly smooth. A few small oat flecks are fine; avoid over-blending.
- Let the batter rest for 5–10 minutes if using rolled oats.
Cooking
- Heat a non-stick skillet over medium heat and grease lightly with oil or butter.
- Pour or spoon batter into the skillet to form pancakes (about 2–3 tablespoons per pancake).
- Cook until bubbles appear and edges look set, about 2–3 minutes. Flip and cook another 1–2 minutes until golden brown.
- Serve immediately with toppings or keep warm in a low oven (200°F / 95°C).
Notes
For gluten-free pancakes, use certified gluten-free oats. To keep it dairy-free, swap cottage cheese with thick silken tofu plus a touch of lemon.