About This Recipe
Light and fluffy blender cottage cheese pancakes made with just cottage cheese, eggs, and oats. Naturally protein-packed with 25g per serving. Gluten-free and 0g sugar.
Ingredients
-
1 cup (220g)
cottage cheese
full-fat recommended
-
2 large
eggs
-
1 cup (100g)
rolled oats
-
2 teaspoons
cinnamon
-
2 teaspoons
baking powder
-
2 teaspoons
vanilla extract
-
pinch
salt
-
for cooking
butter, oil, or cooking spray
-
for serving
butter, maple syrup, fresh berries, cinnamon
Instructions
- Make the batter: Add all ingredients to a high speed blender in the order listed.
- Blend until smooth, about 30 seconds. Make sure not to over-blend. Let sit for 5 minutes.
- Cook: Heat a large nonstick pan or griddle over low to medium heat. Once hot, add cooking fat. Add about 1/4 cup of batter and form into equal-sized pancakes. Cook for 3-4 minutes until they fluff up and batter is set.
- Flip and cook for another 1-2 minutes until golden brown.
💡 Notes & Tips
- Use certified gluten-free oats for gluten-free pancakes.
- Pancake batter can be refrigerated for up to one day.
- Store leftovers in fridge for 4 days or freeze for 3 months.
- If pancakes aren't fluffy, blend for less than 30 seconds.
Source: This recipe is from
Kelly Nardo, Eat the Gains.
Used with attribution.
Full original recipe with photos and notes available at the source link.
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