Ingredients
1 cup cottage cheese
3 large eggs
1/4 cup rolled oats
1/4 teaspoon baking powder
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Butter or oil for frying
Instructions
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Blend the batter: In a blender, combine cottage cheese, eggs, oats, baking powder, vanilla extract, and salt. Blend until smooth and well combined.
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Heat the skillet: Heat a skillet over medium heat and lightly grease it with butter or oil.
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Cook the pancakes: Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on top and the edges begin to set, about 2-3 minutes.
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Flip and cook: Flip the pancakes and cook the other side for 1-2 minutes, until golden brown.
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Serve: Serve warm with fresh berries, syrup, or a dollop of Greek yogurt.
Notes
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Store leftovers in an airtight container in the refrigerator for 2-3 days.
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To reheat, microwave for 30 seconds or heat on low in a skillet.
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For a sweeter version, add honey or maple syrup to the batter.
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Freeze pancakes for up to 1 month—just reheat when ready to serve.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Healthy, Gluten-Free
- Method: Blending, Frying
- Cuisine: American
- Diet: Gluten Free
