Cottage Cheese Pancakes
These fluffy cottage cheese pancakes are blended in one minute with oats and eggs, giving you 25 g of protein per serving for a quick high protein breakfast.
Servings: 2 servings
Calories: 305kcal
Ingredients
- 1 cup low-fat cottage cheese about 225 g
- 3 large eggs
- 1/2 cup old-fashioned rolled oats
- 1 tablespoon honey or maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon butter or oil for the pan
- 1/2 cup mixed berries for serving
- 2 tablespoons maple syrup for serving, optional
Instructions
- Add the cottage cheese, eggs, oats, honey, vanilla, baking powder and salt to a blender. Blend for 30 to 45 seconds until the batter is smooth.
- Let the batter rest for 5 minutes so the oats soften and the batter thickens slightly.
- Heat a nonstick skillet over medium-low heat and brush it lightly with butter or oil.
- Pour about 1/4 cup of batter per pancake. Cook for 2 to 3 minutes, until bubbles form and the edges look set, then flip and cook for 1 to 2 minutes more until golden.
- Repeat with the remaining batter, adding a little more butter to the pan as needed. Serve warm with berries and a drizzle of maple syrup.
Notes
Makes about 8 small pancakes (4 per serving). Nutrition is an estimate per serving of 4 pancakes without toppings. Store leftover pancakes in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.