Description
Flourless cottage cheese pancakes that are high in protein, gluten-free (if using gluten‑free oats), fluffy and quick to make—perfect for a nutritious breakfast or brunch.
Ingredients
- 1 cup large‑curd cottage cheese
- 2 large eggs
- 1/2 cup rolled oats (blended into flour)
- 1 tsp baking powder
Instructions
- In a blender, combine the cottage cheese, eggs, oats, and baking powder. Blend until smooth.
- Preheat a non‑stick skillet over medium heat; lightly grease if desired.
- Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on top, then flip and cook until golden brown.
- Transfer cooked pancakes to a plate and keep warm while finishing the rest.
- Serve immediately with your choice of toppings like fruits or yogurt.
Notes
- If the batter seems too thick, you can loosen it with a splash of milk or water.
- Wait until you see bubbles on top before flipping, to ensure even cooking.
- You can prepare the batter the night before and store in the fridge; stir before using.
- Leftover pancakes store 3 days in fridge or freeze (with parchment between) for up to 2 months; reheat gently.
- Try topping with fresh berries, maple syrup, or yogurt for extra flavor.
Nutrition
- Serving Size: 2 pancakes (about 130g)
- Calories: 200
- Sugar: 4g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 140mg
