Ingredients
Scale
- 1 cup small curd cottage cheese (full fat or low fat both work)
- 2 large eggs
- 1/2 cup rolled oats (or oat flour)
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1 tablespoon maple syrup or honey (optional)
- A pinch of sea salt
- Butter or coconut oil for the pan
Instructions
- Step 1: Blend the Batter
Place the cottage cheese, eggs, oats, vanilla extract, baking powder, salt, and sweetener into a high-speed blender. Pulse until the mixture is completely smooth and the oats have fully integrated into the liquid. If you prefer a chunkier texture with visible bits of cottage cheese, you can simply whisk the ingredients in a bowl, but the blender method creates a more traditional, “fluffy” pancake consistency. - Step 2: Heat and Pour
Preheat a non-stick skillet or griddle over medium-low heat. Add a small amount of butter or coconut oil to coat the surface. Once the pan is hot, pour approximately 1/4 cup of batter for each pancake. Do not overcrowd the pan; leave enough room to flip them comfortably. These pancakes are more delicate than flour-based ones, so small circles work best. - Step 3: Flip and Finish
Cook the pancakes for about 3 to 4 minutes on the first side. Look for small bubbles forming on the edges and a slightly firm center. Gently slide a spatula underneath and flip. Cook for another 2 minutes until the second side is golden brown. Remove from the heat and stack them high on a plate. Top with fresh berries, a dollop of Greek yogurt, or a drizzle of maple syrup.
- Cook Time: 15 minutes