Ingredients
Scale
- 1 cup low-fat cottage cheese
- 2 large eggs
- 1 cup rolled oats (or oat flour)
- 1 tablespoon blackstrap molasses
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking powder
- A pinch of salt
- Cooking spray or a small amount of coconut oil
Instructions
- Place the cottage cheese, eggs, oats, molasses, vanilla, ginger, cinnamon, cloves, nutmeg, baking powder, and salt into a high-speed blender. Pulse until the mixture is completely smooth. If you prefer a bit of texture, you can stir the oats in by hand, but blending creates a more traditional pancake consistency that hides the cottage cheese curds perfectly.
- Allow the batter to sit in the blender or a bowl for about 5 minutes. This resting period allows the oats to hydrate and the baking powder to activate. You will notice the batter thicken slightly, which results in much fluffier pancakes once they hit the heat.
- Heat a large non-stick skillet or griddle over medium-low heat. Lightly coat the surface with cooking spray or coconut oil. Pour about 1/4 cup of batter for each pancake onto the hot surface. Do not crowd the pan; leave enough room to flip them easily.
- Cook the pancakes for 3 to 4 minutes on the first side. Look for small bubbles forming on the surface and edges that appear set. Carefully flip each pancake with a thin spatula. Cook for another 2 minutes on the other side until they are golden brown and cooked through.
- Stack the warm pancakes on a plate. Top them with a dollop of Greek yogurt for even more protein, a drizzle of pure maple syrup, or a sprinkle of crushed pecans for a delightful crunch. Serve immediately while they are hot and fragrant.
- Cook Time: 25 minutes