Fluffy Cottage Cheese Pancakes
Tender and protein-packed pancakes made with cottage cheese and oats, perfect for busy mornings and family brunches.
Ingredients
Pancake Batter
- 1 cup cottage cheese (full-fat or low-fat) Full-fat gives the richest texture.
- 1 cup rolled oats Can pulse to a finer texture if preferred.
- 4 large eggs For binding and protein.
- 1 teaspoon baking powder For leavening.
- 1 teaspoon vanilla extract Adds sweetness.
- 1/2 teaspoon salt Balances flavor.
- Butter or oil For frying.
Instructions
Preparation
- Combine the cottage cheese, rolled oats, eggs, baking powder, vanilla, and salt in a blender or a mixing bowl. Blend until mostly smooth.
- Heat a non-stick skillet over medium heat and add a little butter or oil to coat the surface.
Cooking
- Pour about 1/4 cup of batter per pancake onto the skillet. Space them adequately.
- Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook the second side until golden brown, another 1–2 minutes.
- Transfer to a plate and keep warm in a low oven if making a large batch. Serve warm with toppings.
Notes
For a smoother batter, blitz the oats into oat flour. For gluten-free, use certified gluten-free oats. Best stored in an airtight container for 3-4 days in the fridge or flash-frozen for up to 2 months.